Savory Mushroom Quesadillas with Fresh Guacamole

These mushroom quesadillas are seriously addictive. Earthy mushrooms are sautéed in butter with garlic and parsley, then pressed between crispy tortillas with gooey mozzarella cheese. The result is a golden, melty delight that’s hard to resist.

Pair them with a fresh guacamole made with ripe avocado, juicy tomato and a squeeze of lemon. The creamy, tangy dip perfectly complements the savory mushrooms, making every bite a treat. Whether for a quick weeknight dinner or a fun snack, these quesadillas are sure to please.

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Ingredients

8 oz mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

2 tablespoons fresh parsley, choppedView ingredient guideLike ingredientDislike ingredient

4 large flour tortillasView ingredient guideLike ingredientDislike ingredient

1 cup shredded mozzarella cheeseView ingredient guideLike ingredientDislike ingredient

1 ripe avocadoView ingredient guideLike ingredientDislike ingredient

1 small tomato, dicedView ingredient guideLike ingredientDislike ingredient

Juice of 1 lemonView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a skillet over medium heat, melt the butter. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
2. Add the minced garlic and chopped parsley to the skillet. Cook for another 1-2 minutes until fragrant. Remove from heat and set aside.
3. To make the guacamole, halve the avocado, remove the pit and scoop the flesh into a bowl. Mash with a fork to your desired consistency.
4. Stir in the diced tomato, lemon juice and a pinch of salt. Mix well and adjust seasoning to taste.
5. Assemble the quesadillas: Place a tortilla on a flat surface. Sprinkle half of the mozzarella on one half of the tortilla. Top with half of the mushroom mixture, then fold the other half over to form a half-moon. Repeat with the remaining tortilla and ingredients.
6. Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and the cheese is melted.
7. Slice each quesadilla into wedges and serve warm with the fresh guacamole on the side.

Recipe Tips

FAQ

Can I use other types of mushrooms?

Yes, you can use cremini, shiitake or a mix of wild mushrooms for different flavors and textures.

Can I make the guacamole ahead of time?

Guacamole is best fresh, but you can make it a few hours in advance. Press plastic wrap directly onto the surface to minimize browning.

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well, but they are smaller and may require adjusting the amount of filling. They also tend to be less pliable, so handle with care.