Mushroom Quesadillas

Serving Size:Makes 2 Quesadillas


1 1/2 Tablespoons Brennan’s Cellars Extra Virgin Olive Oil

1 small onion, sliced

8 ounces mushrooms, cleaned and sliced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

3 Tablespoons broth or white wine

3 Tablespoons broth or white wine

2 Tablespoons parsley, chopped (optional)

4 handfuls grated Monterey Jack

4 Tortillas


Like a mushroom cheeseburger without the burger. You could also use Swiss.

Heat the oil in a pan.  Add the onion and mushrooms and sauté until caramelized, about 20-30 minutes.  Add the garlic and thyme and sauté until fragrant, about one minute.  Add the broth, deglaze the pan and sauté until the liquid has been absorbed.  Remove from heat and mix in the parsley.  Melt a touch of butter in a pan.  Place a tortilla into the pan, swirl it around in the butter and repeat with the remaining three tortillas.  Sprinkle a handful of cheese on two of the tortillas followed by the mushrooms and onions and top with the remaining cheese and finally top with the remaining tortillas.  Cook until the quesadilla is golden brown on both sides and the cheese is melted.

Leave a Reply

Your email address will not be published. Required fields are marked *