Portobello and Caramelized Onion Quesadillas with Lemon Arugula Salad

These quesadillas are packed with earthy portobello mushrooms and sweet, balsamic-infused caramelized onions, all melted together with gooey mozzarella. The crispy tortilla gives way to a savory, satisfying filling that pairs perfectly with a fresh arugula salad dressed in lemon.

Whether you’re looking for a quick weeknight dinner or a fun twist on classic quesadillas, this recipe delivers big flavor with simple ingredients. The lemony salad cuts through the richness, making every bite balanced and bright.

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Ingredients

2 portobello mushrooms, slicedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1 teaspoon fresh thyme leavesView ingredient guideLike ingredientDislike ingredient

1 large onion, choppedView ingredient guideLike ingredientDislike ingredient

2 tablespoons balsamic vinegarView ingredient guideLike ingredientDislike ingredient

4 large flour tortillasView ingredient guideLike ingredientDislike ingredient

1 cup shredded mozzarella cheeseView ingredient guideLike ingredientDislike ingredient

3 cups arugulaView ingredient guideLike ingredientDislike ingredient

Juice of 1 lemonView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oil, dividedView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced portobello mushrooms and cook until browned, about 4-5 minutes. Add minced garlic and thyme and cook for 1 more minute. Season with salt and pepper. Transfer to a plate.
2. In the same skillet, add remaining 1 tablespoon olive oil and chopped onion. Cook over medium-low heat, stirring occasionally, until onions are soft and golden, about 15 minutes. Add balsamic vinegar and cook for 2 more minutes until caramelized. Season with salt and pepper.
3. Lay tortillas flat. On one half of each tortilla, spread a layer of mozzarella, then top with mushrooms and caramelized onions. Fold the other half over to close.
4. Heat a clean skillet or griddle over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden brown and cheese is melted. Cut into wedges.
5. In a bowl, toss arugula with lemon juice, a drizzle of olive oil and salt and pepper to taste.
6. Serve quesadillas with the lemony arugula salad on the side.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or white button mushrooms work well, though portobellos provide a meatier texture.

How do I prevent the quesadillas from getting soggy?

Make sure to cook the mushrooms and onions until most of the moisture evaporates and don’t overfill the tortillas.

Can I make these quesadillas ahead of time?

Yes, assemble them without cooking, then refrigerate. Cook just before serving for best crispiness.