• Magical Mushroom Quesadillas

by Buffy Ellen 0 Comments

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It’s quesadilla time! Yep, we’re getting our Mexican on this week, and I’m mucho EXCITED. Seriously though, I was scanning the blog a few weeks back and realised I don’t have a single Mexican recipe on here. Other than these Mexican Hot Chocs (and to be fair, they’re probably stretching the boundaries a little in terms of authentic Mex cuisine…).

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free, gluten free.

This glaringly gaping hole is crazy because (a) Mexican food is delicious, and (b) it works SO well with plant-based ingredients! I’d been eyeing up the new international series of mushrooms by Meadows Mushrooms the past few weeks, so when they sent me a few packs to try, I thought – what better timing than for a mushroom + Mexican mash up

Think rich meaty mushrooms, silky smooth spinach, tangy red onions, all bound together with some seriously ooze-worthy (vegan) cheese. Add some avo, tomato, coriander, and a squeeze of lime on top, and these Magical Mushroom Quesadillas are pretty much THE perfect Friday night meal.

You ready? Let’s get quesadilla-cooking…!

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

 Sitting pretty with portobellos

I’ve used big fat portobellos in these quesadillas, because (a) they bring a beautiful rich flavour to the filling, and (b) they’ve got a delicious meaty texture which contrasts brilliantly with the silky spinach and cheese.

I absolutely love mushrooms, and use them whenever I can in recipes. Like eggplants, mushrooms have a fabulous dense texture which makes them super incredible as a meat substitute in traditional meat-faring recipes. There’s nothing that the mighty mushroom cannot do (if you’re looking for more mushroom inspo after these, be sure to check out my Mushroom and Mozzarella pizzas here, my Mushroom and Spinach Risotto here, and my French-inspired Spinach Crepes with Creamy Mushrooms here. So much mushroomy goodness).

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free, gluten free.

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

Back to our portobellos - do you know where they actually stem from? They’re in fact just swiss brown button mushrooms, left to mature so their beautiful caps can grow all the way out. This is what gives them that rich rustic flavour, as well as denser more ‘meaty’ texture. I love panfrying or grilling them and using in burgers, or stuffing them with chopped walnuts, nutritional yeast, a heaping of salt, and grilling them in the oven. They’re also fab on the BBQ, and delish blitzed up and made into a meat-free mince (keep your eyes peeled for that recipe coming soon…). Or slice them up and sautée them into these Magical Mushroom Quesadillas!

Mushrooms on the whole are a fabulous source of nutrition – here are just a few of their stand-out contents…

  • Full spectrum of B vitamins – important if you suffer from fatigue or low energy;
  • Selenium – an anti-inflammatory, antioxidant (thus reduces oxidation/aging), and has been shown to be beneficial for heart health;
  • Potassium – critical for electrolyte balance; and
  • Zinc – an essential co-factor needed for immunity, and really important if you’re ever trying to get pregnant!

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

These quesadillas are super simple to make too, and an easy recipe to add to your mid-week, didn’t get home til 630pm, arsenal. Simply pan fry the mushrooms with some garlic and sea salt, warm your tortillas in the pan, then layer them with spinach, vegan cheese, and red onion. Fold over and press flat, brown for a few minutes on each side, then slice and top with avo, tomato, coriander (cilantro), a sprinkling of red chilli flakes, and a squeeze of lime. These are so good my mouth is watering just thinking about them again!

Amazing how such simple flavours, when combined, can create something so delicious. If you’re already a mushroom lover, but haven’t deployed them in Mexican food before, this is your calling.

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

If you try these delish Magical Mushroom Quesadillas, I’d love to join your Mexican party! Share your pics on Instagram in your main feed or stories, and tag @begoodorganics and #begoodorganics so I can find you. If you’re keen to check out a little of what other people have been making from Be Good Organics too, head to Instagram and search the hashtag #begoodorganics (or click here). You guys never fail to impress me with your culinary skills and enthusiasim, and even some of the flops I love seeing too (some of the recent vids of these have been hilarious!).

If you’re not on Insta, you can always share your remakes on my Facebook page too, over here.

That’s it from me for this week. Enjoy the rest of your Friday, and til next week, stay happy and well.

x Buffy-Ellen

PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends. Also, if you're not already subscribed to my weekly recipe emails, be sure to do that here, and don't miss my next recipe video by signing up to my YouTube here.

Magical Mushroom Quesadillas

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

VeganVegetarianDairy FreeGluten FreeWheat FreeNut FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Please note - if you are wanting to meet any of the specific dietary requirements above, please be sure to read my notes below the recipe.

Serves 4 

Takes 15 minutes
 
Make with

Want to make this recipe but missing an ingredient? Simply click on the ingredient link to go to our store and order it online. We deliver to NZ, Australia and internationally daily.

Always use certified organic, local and fairly traded ingredients wherever possible

1 tbsp coconut oil
250g Meadow’s Mushrooms portobello mushrooms, sliced (~4c)
2 cloves garlic, crushed
1/4 tsp sea salt

8 small corn tortillas (or 4 large)
2 c spinach, finely chopped (or baby)
1/2 c vegan cheese, grated
1/2 c red onions, thinly sliced
1 tsp coconut oil

To serve
1 avocado, cubed
2 tomatoes, chopped
1/2 c fresh coriander (cilantro), chopped
Red chilli flakes
Sea salt and freshly ground black pepper to taste

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Heat 1 tablespoon of coconut oil in a wide pan, then fry the mushrooms and garlic, turning over a few times, until just starting to wilt and release their moisture, around 3-4 minutes. Remove and set aside.
  2. Warm your tortillas in the pan for 30 seconds on each side, sprinkling with a little water if they’re particularly hard or dry (you want them nice and flexible, so they’ll fold over without cracking). Remove and set aside.
  3. Assemble each tortilla by topping with mushrooms, spinach, red onion and vegan cheese, sprinkling with a few red chilli flakes if you like it hot (I do!).
  4. Add another teaspoon of coconut oil to the pan, swirl it around, then fold each tortilla carefully in half and transfer to the pan pressing down to flatten. Cook on each side around 3-4 minutes, until the tortillas are golden, cheese has melted, and spinach has wilted down (see pics for examples).
  5. Remove, slice in half, then serve topped with avocado, tomato, coriander, a squeeze of lime juice, extra red chilli flakes if desired, and salt and pepper to taste.
  6. Serve with a simple green salad on the side and devour! Delicious.
Notes
  • Make it gluten free - if you use corn tortillas, these are naturally gluten free. Otherwise you could also use wholewheat tortillas. If you’re from the US, be sure to source non-GMO tortillas (not so much an issue here in NZ, although organic is always best).
  • I’ve used portobellos here, but the Swiss browns (baby portobellos) from Meadows Mushrooms would also work great.
  • I used big old grand daddy spinach in mine, as we have a serious overgrowth in our garden right now. But baby spinach would also be lovely. If your spinach is a little grisly, give it a quick wilt it down in the pan before you assemble in your 
  • Do note, that to get soft and pliable quesadillas like the ones I've made here, it's important to warm the tortillas in a pan for 30 seconds on each side in order to soften them (or you could use the oven, if you like). You might also want to add a couple of drops of water to the pan while doing this, if they're particularly hard. You can set the warmed tortilla to the side as you warm more, and simply assemble after you've heated as many as you desire.
  • However, if your tortillas are super firm (or if you just want to really stuff in the filling!), you can also make them by first placing a single tortilla in the pan, then layer up the filling, then put another whole tortilla on top. This means no folding (as opposed to what I've done here) and is an easy way to avoid tortilla crackage.
  • I’ve used a delicious new vegan cheese by Zenzo here in NZ. There are vegan cheeses popping up everywhere now, it’s awesome. Overseas I know Daiya do a one too. If you can’t source vegan cheese near you, try my delish Classic Cashew Cheese - you won’t get that same melt factor or stickability, but they’ll still taste awesome.
  • Please note - the toppings totally make these (avo, tomatoes, coriander and lime juice). Don’t skip them, your life depends on it!
  • The chilli flakes however are of course entirely optional. I made Mila’s without, and ours with. Love that spice. 

It’s quesadilla time! Shake up your weekday meal routine with these pockets of goodness – filled with delicious meaty mushrooms, greens for good measure, and oozing with cheese. Vegan, dairy free + gluten free.

PS - the lovely serve ware I've used is by Citta Design

Click below to pin!

Magical Mushroom Quesadillas - Be Good Organics



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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