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Vegetarian, Americas

Mushroom quesadillas with guacamole

Mushroom quesadillas with guacamole are wheat tortillas filled with mushrooms and melted cheese, served with fresh guacamole, for 4 people. They take 35 minutes, rank as easy, and cost about €2.40 per serving. The key to success is cooking off all the mushroom liquid before filling the tortillas.

Tonight, golden mushroom quesadillas with melty cheese, and homemade guacamole for dipping.

Mushroom quesadillas with guacamole
Total time
35 min
Difficulty
Easy
Cost per person
€2.40
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

The crisp golden tortilla contrasts with the melty cheese and soft mushrooms inside. The guacamole adds a fresh, tangy touch that balances the richness of the filling. It's a complete meal, simple to pull together, that needs few ingredients but delivers a lot of flavor.

This is the kind of dish to make on a weeknight when you're short on time but still want something satisfying. Kids love the crispy tortilla and the stretchy cheese, and you can adjust how much kick the guacamole has to suit everyone's taste. Mon Chou turned it into an easy recipe for a dinner the whole family enjoys.

The ingredients

4 people

Bakery

  • Flour tortillas 8

Fruits and vegetables

  • Button mushrooms 500 g
  • Onion 1
  • Garlic 2 cloves
  • Cilantro or parsley 1 bunch
  • Avocado 3
  • Tomato 1
  • Red onion 0.5
  • Lime 1

Dairy

  • Mozzarella or shredded Swiss cheese 250 g

Pantry

  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Slice the mushrooms, onion, and garlic thinly, then sauté them over high heat in the oil until all the liquid has evaporated. 10 min

    Salt only at the end, since salt draws out water and the mushrooms will boil instead of browning.

  2. Add half the chopped cilantro, season with salt and pepper, and let cool for a moment.

    If you can find epazote, one leaf can replace the cilantro for a more traditional Mexican touch.

  3. Make the guacamole by mashing the avocados with the lime juice, diced tomato, and diced red onion, then season with salt and pepper.

    Keep one avocado pit in the guacamole until serving, it helps keep it green longer.

  4. Fill half of each tortilla with cheese and mushrooms, then fold it over into a half moon shape.

    Don't overfill them, or the filling will spill out and stick to the pan.

  5. Brown the quesadillas in a hot skillet, two minutes per side, then cut them into wedges and serve with the guacamole. 8 min

    Let them rest for a minute before cutting, so the cheese doesn't run everywhere.

Our tips to get it right

  • Wipe the mushrooms clean with a cloth instead of washing them, since they soak up water and release more liquid while cooking.
  • Pick avocados that give slightly under gentle pressure for a creamy, lump-free guacamole.
  • Use a wide, shallow skillet so you can flip the whole quesadilla easily without breaking it.

The variations

  • Swap the button mushrooms for shiitake or oyster mushrooms for a stronger flavor.
  • Add drained black beans to the filling for a heartier, still vegetarian version.
  • For kids, serve the guacamole on the side without red onion or chili, and cut the quesadillas into small triangles that are easy to pick up.

What to serve it with

  • Mexican tomato rice
  • Cabbage and lime slaw
  • Sparkling water with lime

Storage

Keep cooked quesadillas in a sealed container in the fridge for 2 days, and reheat them in a skillet so they stay crisp. Guacamole keeps for 1 day in the fridge with the avocado pit in it and plastic wrap pressed on top. Quesadillas don't freeze well, since the cheese texture changes once thawed.

Questions about this dish

Can you make the filling ahead of time?

Yes, you can cook the mushrooms the day before and keep them in the fridge. Just warm them up briefly before filling the tortillas.

What cheese can replace mozzarella or Swiss cheese?

Grated Gruyere or a cheddar blend also melt well. The key is choosing a cheese that gets stretchy when heated.

How do you keep the guacamole from turning brown?

Lime juice slows down oxidation, and keeping an avocado pit in the guacamole helps too. Cover it with plastic wrap pressed directly on the surface until serving.

Can you bake the quesadillas instead of using a skillet?

Yes, place them on a baking sheet and bake at 200°C for about 10 minutes, flipping halfway through. They'll be less crispy than pan fried but just as gooey inside.

How long does it take to make mushroom quesadillas with guacamole?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in mushroom quesadillas with guacamole?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does mushroom quesadillas with guacamole cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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