Wild Mushroom and Brussels Sprouts Quesadillas

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 on 100 Days of Real Food

Wild Mushroom and Brussel Sprouts Quesadillas on 100 Days of Real Food

Wild Mushroom and Brussels Sprouts Quesadillas

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!
5 from 1 vote
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Recipe
Servings: 4 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.
Nutrition Facts
Nutrition Facts
Wild Mushroom and Brussels Sprouts Quesadillas
Amount Per Serving
Calories 677 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 22g138%
Cholesterol 95mg32%
Sodium 1527mg66%
Potassium 521mg15%
Carbohydrates 56g19%
Fiber 10g42%
Sugar 9g10%
Protein 32g64%
Vitamin A 1375IU28%
Vitamin C 50.4mg61%
Calcium 815mg82%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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8 thoughts on “Wild Mushroom and Brussels Sprouts Quesadillas”

  1. 5 stars
    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.

  2. 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!

  3. I bet this would be delicious with spinach in place of the sprouts, too! Thanks for the recipe. Can’t wait to try it.

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