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Mushroom Quesadilla

Serves 4


For sauteed mushrooms

  • 2 pounds cremini mushrooms
  • 3 tablespoons chopped garlic
  • 4 pasilla chiles* (dried or fresh) cut in strips
  • 1/4 cup parsley chopped
  • 1/2 cup olive oil
  • Salt and pepper to taste

For quesadilla

  • 8 corn or flour tortillas
  • 1 cup Oaxaca* or Monterey cheese
  • 2 cups sauteed mushrooms
  • 2 grilled onions
  • 4 sprigs epazote* or cilantro
  • 2 tablespoons oil



  1. In a large pan on medium heat add oil, garlic and pasilla chiles, stirring constantly until lightly browned.
  2. Add mushrooms and cook for 8 to 10 minutes. Season to taste with salt and pepper.
  3. Transfer mushrooms to a bowl and mix in parsley


  1. Preheat cast-iron griddle or in medium heat heavy skilled.
  2. Brush one side of each tortilla with oil and place on the griddle.
  3. Spread 1/4 cup cheese on each of 4 tortillas, leaving a small border around the edge.
  4. Add mushrooms, onion and epazote and wait until the cheese starts melting.
  5. Top with the remaining empty tortillas and press firmly to close.

Serve with salsa, sour cream and guacamole.

Hudson Valley Restaurant Week is back this April 8-21!