Lunch · Dinner
Spiced Mushroom and Cheddar Quesadillas
Give the mushrooms time to brown before adding their spices, then tuck them into tortillas with sharp cheddar. Toast each folded tortilla gently so the cheese melts as the outside turns crisp.
- Servings
- 2
- Cuisine
- Mexican-inspired
Bring it to the table
Brown first, season second
Spread the mushrooms in a single layer and leave them undisturbed at the start. Add the ground spices, garlic and butter after browning so they flavor the mushrooms without scorching.
At the table
Cut the quesadillas into wedges if you like, then add pickled or thinly sliced red onion, cilantro and hot sauce at the table.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1/2 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 8 oz oyster or maitake mushrooms — trimmed and separated into pieces
- kosher salt — to taste
- 2 cloves garlic — thinly sliced
- 2 tbsp unsalted butter
- 6 oz sharp cheddar — coarsely grated; choose vegetarian-rennet cheese if needed
- 2 large flour tortillas — 10–12 inches across
- red onion — pickled or very thinly sliced raw, to serve
- cilantro leaves and tender stems — to serve
- hot sauce — to serve
A few useful notes.
Keep the heat moderate when toasting the filled tortillas so the cheese has time to melt.
For a vegetarian meal, choose cheddar made with vegetarian rennet.
The cooking plan
How to make Spiced Mushroom and Cheddar Quesadillas.
-
Grind the coriander, cumin and fennel seeds with the oregano and smoked paprika in a spice grinder or with a mortar and pestle.
-
Heat the oil in a large nonstick skillet over medium-high heat. Spread the mushrooms in a single layer and cook without stirring for about 3 minutes, until browned underneath. Turn, season with salt and continue cooking for about 5 minutes, tossing every minute or two, until browned all over.
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Sprinkle the spice mixture over the mushrooms and add the garlic and butter. Toss for about 1 minute, until fragrant. Move the filling to a plate and let it cool slightly, then taste for salt. Wipe out the skillet.
-
Put the skillet over medium-low heat. Lay in a tortilla and cover one half with half the cheese and half the mushrooms. Fold the empty half over the filling. Repeat with the second tortilla, cooking separately if your skillet cannot hold both.
-
Toast the quesadillas for about 5 minutes, turning once, until the tortillas are golden on both sides and the cheese is melted. Transfer to plates and finish with the onion, cilantro and hot sauce.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Spiced Mushroom and Cheddar Quesadillas
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Ingredients
- ½ tsp coriander seeds
- ½ tsp cumin seeds
½ tsp fennel seeds- ½ tsp dried oregano
- ½ tsp smoked paprika
- 2 tbsp olive oil
- 8 oz oyster or maitake mushrooms trimmed and separated into pieces
- kosher salt to taste
- 2 cloves garlic thinly sliced
- 2 tbsp unsalted butter
- 6 oz sharp cheddar coarsely grated; choose vegetarian-rennet cheese if needed
- 2 large flour tortillas 10–12 inches across
- red onion pickled or very thinly sliced raw, to serve
- cilantro leaves and tender stems to serve
- hot sauce to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Grind the coriander, cumin and fennel seeds with the oregano and smoked paprika in a spice grinder or with a mortar and pestle.
- Heat the oil in a large nonstick skillet over medium-high heat. Spread the mushrooms in a single layer and cook without stirring for about 3 minutes, until browned underneath. Turn, season with salt and continue cooking for about 5 minutes, tossing every minute or two, until browned all over.
- Sprinkle the spice mixture over the mushrooms and add the garlic and butter. Toss for about 1 minute, until fragrant. Move the filling to a plate and let it cool slightly, then taste for salt. Wipe out the skillet.
- Put the skillet over medium-low heat. Lay in a tortilla and cover one half with half the cheese and half the mushrooms. Fold the empty half over the filling. Repeat with the second tortilla, cooking separately if your skillet cannot hold both.
- Toast the quesadillas for about 5 minutes, turning once, until the tortillas are golden on both sides and the cheese is melted. Transfer to plates and finish with the onion, cilantro and hot sauce.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Why cool the mushrooms briefly?
A short pause makes the filling easier to handle when you assemble the tortillas. It also gives you a chance to taste and adjust the salt.
What if both quesadillas will not fit in the pan?
Toast them one at a time over medium-low heat, turning each once the underside is golden.
Keep the good food going
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