These Portobello Mushroom Quesadillas with Caramelized Onions were created with my husband in mind as a healthier alternative to his preferred steak and cheese quesadilla. The mushrooms have the similar texture, taste and feel of meat but are much easier to digest. They also help combat cancer and inflammation, and are full of protein, beneficial vitamins and minerals.
I added some caramelized onions for added flavor; they are also an antioxidant! However, I didn't stop there. I threw in some arugula, a power food that added some peppery zest! Add your favorite shredded cheese and you will have a tasty treat!
I caramelize the onions the day before, then prepare, arrange and pre-cook the quesadillas before the guests arrive. These Portobello Mushroom Quesadillas are great as an appetizer or a main meal and are easy to assemble ahead of time.
It's easy to then reheat them. Then just cut them and lay them out on a platter with the chopped arugula sprinkled over the top. Your guests will be impressed!
Great as an appetizer or a main course.
Recipe has been edited since the last publication on January 29, 2016.
Portobello Mushroom Quesadillas with Caramelized Onions
- 3 Tablespoons olive oil, divided
- 2 onions, thinly sliced
- 1 Tablespoon honey
- 1/3 cup balsamic vinegar
- 1 Tablespoon salted butter
- 4 portobello or other large flat mushrooms, thinly sliced
- 3 large cloves garlic, crushed
- 8 flour or corn tortillas
- 1 2/3 -2 cups shredded cheese, swiss, white cheddar, or pepperjack
- 1 handful baby arugula, roughly chopped
- sour cream for garnish
- Heat 1 1/2 Tablespoons of the olive oil in a medium skillet over low heat.
- Add the onion and cook until soft and translucent, about 10 minutes.
- Add the honey and vinegar and cook until onion is caramelized and liquid has mostly evaporated.
- Transfer the onion mixture to a bowl and set aside.
- In the same skillet, add the remaining 1 1/2 Tablespoons of oil and the butter.
- Add the mushrooms and sauté until mushrooms start to release juices.
- Add the garlic and cook mixture until mushrooms have completely softened.
- Season with salt and pepper.
- Remove pan from the heat and set aside.
- Heat a large pan or griddle over medium-high heat.
- One at a time, lightly toast all the tortillas on one side for a minute and set aside.
- Align 4 tortillas side by side toasted side up.
- Top each tortilla with cheese, onion, mushrooms, 1/8 of the chopped arugula, and finishing with more of the cheese.
- Top each filled tortilla with the remaining tortilla, toasted side down.
- Add a little olive oil to pan or griddle and cook each side for 3 to 4 minutes per side or until cheese is melted.
- Cut tortillas into quarters (or eights for smaller pieces) and sprinkle some chopped arugula on top.
- Serve with a dollop of sour cream.
Gr8 Do Ahead Tip:
- The onions can be caramelized the day before and refrigerated, covered.
- Assemble the quesadillas right before guests arrive, then reheat them in a skillet (start at Step 15) when it’s time to serve.