Pan-Roasted Mushrooms with Oaxaca Cheese Quesadillas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy mushrooms sautéed with garlic and spices, folded inside warm tortillas with melted Oaxaca cheese for a savory, satisfying quesadilla. This mexican-inspired vegetarian (vegetarian) ready in about 30 minutes pairs button mushrooms, sliced, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 3 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 10 oz sliced button mushrooms and sauté for 6-7 minutes until they release their moisture and begin to brown.
  2. Step 2: Add 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp chili powder, 3/4 tsp salt, and 1/4 tsp freshly ground black pepper. Cook for 2 more minutes until fragrant and the mushrooms are well coated.
  3. Step 3: Remove mushrooms from skillet and set aside.
  4. Step 4: Reduce heat to medium. Place 1 corn tortilla in the skillet and sprinkle 1/4 cup shredded Oaxaca cheese evenly over it.
  5. Step 5: Spread about 1/6 of the mushroom mixture over the cheese, then sprinkle 1 tbsp fresh cilantro leaves on top.
  6. Step 6: Cover with another tortilla and cook for 2-3 minutes until the bottom tortilla is golden and the cheese starts melting.
  7. Step 7: Carefully flip the quesadilla and cook for another 2 minutes until the cheese is fully melted and the second side is golden.
  8. Step 8: Remove from skillet and repeat with remaining tortillas, cheese, mushrooms, and cilantro to make 3 quesadillas.
  9. Step 9: Slice into wedges and serve hot.

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Frequently asked questions

How long does Pan-Roasted Mushrooms with Oaxaca Cheese Quesadillas take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Roasted Mushrooms with Oaxaca Cheese Quesadillas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep button mushrooms, sliced from drying out.

Can I substitute ingredients in Pan-Roasted Mushrooms with Oaxaca Cheese Quesadillas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Roasted Mushrooms with Oaxaca Cheese Quesadillas for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Roasted Mushrooms with Oaxaca Cheese Quesadillas vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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