This recipe for Wild Mushroom and Brussels Sprouts Quesadillas is such a perfect one-dish healthy meal for fall, and the leftovers make an awesome lunch!
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!
8 thoughts on “Wild Mushroom and Brussels Sprouts Quesadillas”
I made these last night, and they were fantastic! My husband said he would eat them everyday. Only substitution was that I don’t eat shallots (or anything in the onion family), so I left them out completely and added black beans. I’m eating the leftovers for lunch right now, and it’s just as good.
I have never liked brussels sprouts until I had them in a blue apron recipe recently. These sound really good – I love quesadillas, so filling and easy to make. It makes me miss my George Foreman grill – I used to make quesadillas & paninis on it, so easy because it would cook from both sides so no need for flipping!
That is such a great idea about the George Foreman grill!
We love quesadillas! Almost anything goes in the filling! Thanks for the new idea of using brussel sprouts.
I bet this would be delicious with spinach in place of the sprouts, too! Thanks for the recipe. Can’t wait to try it.
Will the feta cheese really make a big difference if I leave it out? Pregnant and can’t have feta!
Hi. You could switch it out for another rich cheese.
thank you for the free meal plan I have just started to not eat processed food so this will help me