How to make loaded fungi quesadillas

If you’re looking for a quick weeknight dinner that comes together easily with minimal ingredients, you’ve found the one! This cheesy mushroom quesadillas loaded with different shrooms is so delicious and vegetarian friendly. It can also be easily customized to your taste by adding more ingredients to the basics. I used white button, oyster, shiitake and portobello mushrooms for this quesadilla. Each type of shroom adding its unique flavor and texture making the dish a bomb for your taste buds.

Yield	2 servings
Prep time	0 h	10 mins
Cook time	0 h	20 mins
Total time	0 h	30 mins

Mushrooms are rich in many nutrients including fiber, antioxidants and protein. They are a great source of vitamin B complex too and they add such an earthy umami flavor to dishes. I wasn’t a fan of mushrooms when all I had tried were the boring white button mushrooms but boy was I pleasantly surprised when I started exploring other varieties. If you’re a mushroom lover, you should definitely try this recipe and even if you are not, you might fall for them.

Ingredients to make mushroom quesadillas

Directions

Make sure to not overcook the mushroom, they should still have a bite to them

Pat the mushrooms dry, clean with a brush or under running water if needed.
Heat up oil in a pan and toss the mushrooms in, cook them until all the released water has evaporated and they are soft
Next, lay the tortilla flat on the pan and add the mushroom on one side
Top off with grated Oaxaca cheese and bring the other end of the tortilla over to form a semi circle
Put the lid on and cook on low heat until the cheese has melted. Should take a few minutes per quesadillas but you can do two at a time. Don’t forget to toast the other side of the quesadilla too!
Once the cheese has melted, serve with fresh salsa or guacamole.