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Smoky Shiitake Quesadillas

These smoky shiitake mushroom quesadillas are so hearty, cheesy and crunchy. This is a great meatless meal served with avocado cream!

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 2 to 4 people
Course: Main Course
Cuisine: American

Ingredients

  • 2 teaspoons olive oil or butter, plus more for toasting the quesadillas
  • 12 ounces shiitake mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 2 to 3 shakes of liquid smoke
  • kosher salt and pepper
  • 4 flour tortillas
  • 6 ounces sharp or smoked cheddar, freshly grated
  • Pickled onions, for topping
  • cotija cheese, for topping
  • shredded lettuce, for serving
avocado cream
  • 1/3 cup plain Greek yogurt or sour cream
  • 1 avocado, chopped
  • 1 lime, juiced
  • 1/8 teaspoon salt

Instructions

    Cup of Yum
  1. Heat the olive oil in a skillet over medium-low heat. Add in the mushrooms and garlic and stir. Cook, stirring occasionally, until the mushrooms brown, about 5 to 6 minutes. Stir in the paprika and cumin. Shake in the liquid smoke and toss. Sprinkle with salt and pepper and turn off the heat.
  2. To make the quesadillas, place a sprinkling of cheese on a tortilla, then the mushrooms on a tortilla with another sprinkling of cheese. Top with another tortilla! You can use my oven-baked method above, or add another drop of butter or olive oil to a skillet and cook the quesadilla on both sides until golden and crispy.
  3. Slice and serve immediately with the avocado cream, pickled onions, cotija cheese and shredded lettuce.
avocado cream
    Cup of Yum
  1. Add ingredients to a blender or food processor and puree until smooth and creamy.