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Portobello Mushroom Quesadillas with cartelized onions
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Portobello Mushroom Quesadillas with Caramelized Onions

These Portobello Mushroom Quesadillas with caramelized onions are packed with flavor and perfect for any appetizer or main course!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: Portobello Mushroom Quesadillas with Caramelized Onions
Author: Jurga

Ingredients

  • 3 Tablespoons olive oil, divided
  • 2 onions, thinly sliced
  • 1 Tablespoon honey
  • 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 ⅔ -2 cups shredded cheese, swiss, white cheddar, or pepperjack
  • 1 handful baby arugula, roughly chopped
  • Sour cream for garnish

Instructions

  • Heat 1 ½ 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 ½ 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, ⅛ 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 eighths for smaller pieces) and sprinkle some chopped arugula on top.
  • Serve with a dollop of sour cream.

Notes

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 or on a griddle (start at Step 15) when it’s time to serve.
Tried this recipe?Mention @Great8Friends or tag #gr8food!