This recipe for Wild Mushroom and Brussels Sprouts Quesadillas is such a perfect one-dish healthy meal for fall! You can use any type of mushrooms in this, but we loved it with shiitake. And if you’re feeling up to it, double the recipe because the leftovers make a pretty awesome lunch. Enjoy!
Wild Mushroom and Brussels Sprouts Quesadillas
- 2 tablespoons butter, + extra for cooking the quesadillas
- 2 shallots, diced
- 8 ounces brussels sprouts, trimmed and thinly sliced
- 8 ounces mushrooms, thinly sliced (any variety - we enjoyed shiitake in this dish)
- 1 teaspoon chili powder
- ½ teaspoon oregano
- ½ teaspoon salt
- 2 ½ cups Monterey Jack cheese, shredded
- ½ cup feta cheese, crumbled
- 8 whole-wheat tortillas, store-bought or homemade
In a large skillet, melt the 2 tablespoons butter over medium-low heat. Add shallots and sliced sprouts to the pan and cook, stirring occasionally, until they begin to brown, 3 - 5 minutes.
Add the mushrooms and spices to the pan and cook for another 3 - 5 minutes, until the sprouts are tender when pierced with a fork.
In a large bowl, combine the two cheeses. Evenly divide the cheeses and filling among four of the tortillas and top with the remaining tortillas.
For each quesadilla, spread a little butter on top and then flip it over into the skillet set on medium heat (use the same skillet as used for the veggies or a large griddle set on 375° F). Spread a little butter on the top before flipping to cook the other side. Cook both sides until golden brown and the cheese is melted on the inside.
Serve with sour cream, lime wedges, and fresh cilantro.
For serving: Sour cream, lime wedges, and fresh cilantro
We recommend organic ingredients when feasible.