This Brie and mushroom quesadilla is a quick vegetarian dinner, flavored with fresh herbs and a bit of honey for a savory-sweet flair.
- 3 tablespoons olive oil, divided
- 8 ounces cremini (aka baby bella) mushrooms (or substitute button)
- 1/2 teaspoon fresh rosemary or thyme, minced
- Freshly cracked black pepper
- 4 flour tortillas (or gluten-free)
- 8 ounces Brie cheese, thinly sliced
- 1 cup arugula, lightly packed
- Flat leaf parsley, for garnish (optional)
- Clean the mushrooms. Remove the stems and thinly slice them.
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the mushrooms and rosemary, seasoning with a pinch of salt and a few grinds of black pepper; cook for 5 to 7 minutes, until tender and golden. Remove from heat and scrape the mushrooms into a bowl.
- Keep the pan on the heat* and add 1 teaspoon of oil. If the slices of Brie are long and stick out of the tortilla, cut them in half. Place two pieces of Brie on one side of the tortilla. Nestle one quarter of the mushrooms over the top, followed by one quarter of the arugula and another two slices of Brie. Drizzle or spread a bit of honey on the opposite side of the tortilla before folding it over the top. Repeat with the remaining tortillas.
- Cook the quesadillas on one side for about 2 to 3 minutes, or until golden. Flip gently and continue cooking on the other side for 1 to 2 minutes more, or until the cheese has melted. Slice and serve sprinkled with a bit of chopped parsley, if using.
Reprinted with permission from Eat this Poem by Nicole Gulotta
*Alternative method: If you’ve cooking for a crowd, you can bake quesadillas in the oven.
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Mushroom quesadillas, Brie cheese, Brie quesadillas, Vegetarian Dinner Recipes, Vegetarian Lunch Ideas, Quesadilla recipe