Best Mushroom And Goat Cheese Quesadillas Recipes

MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Heat a skillet over medium heat. Cook and stir onion, mushrooms, garlic, salt, and black pepper with olive oil and balsamic vinegar until onion is translucent and mushrooms are lightly browned, 3 to 5 minutes.
• Mix goat cheese and cream cheese together in a small bowl.
• Heat a large skillet over medium heat. Warm a tortilla on the hot skillet for 1 minute; flip and repeat on other side.
• Spread 1/4 goat cheese mixture onto warmed tortilla; spoon 1/4 mushroom mixture on one half of tortilla. Sprinkle 1/4 mozzarella cheese over mushroom mixture.
• Cook quesadilla until mozzarella cheese begins to melt, about 5 minutes; fold tortilla over melted cheese and press to seal. Repeat with remaining tortillas and fillings.

WILD MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
• Add the garlic and green onions. Saute for 2 minutes.
• Remove from the heat. Stir in the goat cheese.
• Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
• Grill on a flat griddle or in a large skillet on both sides until golden brown.
• Cut each quesadilla into 6 wedges.

ROAST ASPARAGUS AND CARAMELIZED MUSHROOM QUESADILLAS WITH GOAT CHEESE

Steps:

• Heat the oil in a pan over medium heat.
• Add the onions and saute until tender, about 5-7 minutes.
• Add the garlic, cumin and chipotle chili powder and saute until fragrant, about a minute.
• Add the mushrooms, season with salt and pepper and cook until they release their water, the liquid evaporates and the mushrooms start to caramelize, about 15-20 minutes.
• Meanwhile, toss the asparagus spears in the oil, place them in a single layer on a baking sheet and roast in a preheated 400F oven until tender, about 10-15 minutes.
• Remove the mushrooms from the heat and mix in the cilantro.
• Cut the asparagus into 1 inch pieces and mix them into the mushrooms.
• Heat a touch of oil in a clean pan over medium heat.
• Place a tortilla into the pan, swirl it around in the oil, top it with some of the mushroom and asparagus mixture, some of the cheeses and another tortilla and cook until the cheese has melted and the tortillas are golden brown, about 2-4 minutes per side. (Tip: To easily flip a quesadilla, place a plate over it in the pan, flip the pan, lower the plate and slide the quesadilla back into the pan.)
• Cut the quesadilla into 6 pieces and serve with salsa, sour cream and a garnish of cilantro.

EXOTIC MUSHROOM AND GOAT CHEESE QUESADILLAS

Steps:

• 1. Preheat oven to 375°F ( 190°C). Prepare baking sheet by spraying with vegetable oil cooking spray. Set aside. 2. Pour boiling water over dried mushrooms and soak for 30 minutes. Drain mushrooms using double thickness of cheesecloth. (Reserve the liquid for other uses.) Rinse mushrooms to remove sediment; chop and set aside. 3. In the meantime, heat oil over medium heat in a large skillet. Add shallots and sauté until soft, about 5 to 6 minutes. Add fresh and dried mushrooms and continue to sauté, about 10 minutes. Add salt and rosemary; cook until liquid has evaporated, about another 5 minutes. 4. Remove from heat. Add goat and Parmesan cheeses and stir until well mixed. Season to taste with salt and pepper. 5. Spray tortillas with vegetable oil cooking spray and place on prepared baking sheet, sprayed side down. Spread a scant ½ cup (125 mL) of the mixture over one half of each tortilla. Fold other half over and press firmly to spread filling evenly to edges. 6. Bake in oven for 15 to 18 minutes or until tortillas are golden brown. Let cool for several minutes. Cut into wedges. Serve warm. Makes 21 wedges, or 8 to 10 appetizer servings