These smoky shiitake mushroom quesadillas are one of the easiest, most satisfying meals you can make tonight.
They’re simple to assemble yet full of flavor. The thinly sliced shiitakes crisp up beautifully and provide a hearty, meaty texture, while melted cheese and a crunchy exterior finish each quesadilla perfectly.
Serve them with the avocado cream and any toppings you like—pickled onions, shredded lettuce and a sprinkle of cotija are all excellent choices.
I buy thinly sliced shiitake mushrooms from my grocery store and use them constantly. Sliced very thin, they crisp up quickly in a skillet, in the oven, or even on the grill—great for plenty of recipes.
The avocado cream is the finishing touch. It’s essentially an avocado-studded sour cream made with yogurt or sour cream, lime and salt, and it elevates the quesadillas with a bright, creamy contrast.
Yum.
I like to top mine with shredded lettuce, pickled onions and a dusting of cotija cheese for texture and brightness.
To boost the flavor even more, I cook the shiitakes with a touch of liquid smoke. A couple of shakes add a rich, smoky depth that pairs beautifully with the spices and cheese.
For convenience, baked sheet-pan quesadillas are fantastic when cooking for a family or making multiple portions at once. If you prefer stovetop, a griddle or skillet works just as well and crisps the tortillas nicely.
Now, dinner is served.
Smoky Shiitake Mushroom Quesadillas
Smoky Shiitake Quesadillas
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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
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Heat the olive oil in a skillet over medium-low. Add the sliced mushrooms and minced garlic and cook, stirring occasionally, until the mushrooms begin to brown, about 5 to 6 minutes. Stir in the smoked paprika and cumin. Add 2 to 3 shakes of liquid smoke, toss to combine, then season with kosher salt and pepper. Remove from heat.
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Assemble the quesadillas: sprinkle cheese on one tortilla, add a layer of mushrooms, then another sprinkling of cheese and top with a second tortilla. Cook on a sheet pan in the oven for a crisp finish or toast in a skillet with a little butter or oil until both sides are golden and the cheese has melted.
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Slice and serve immediately with avocado cream, pickled onions, cotija cheese and shredded lettuce.
avocado cream
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Combine the greek yogurt or sour cream, chopped avocado, lime juice and salt in a blender or food processor and puree until smooth and creamy.
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Crispy, crunchy, creamy—the best bite.