Wild Mushroom, Sage and Fontina Cheese Quesadillas

I’m reposting this recipe from last year when I told you about how my husband likes to accuse me of having a secret Mexican heritage.  Besides the fact that I go absolutely batty over flavors like cilantro, avocado, jalapenos (or all three combined, like this recipe: cilantro-lime jalapeno chicken salad) my obsession with tortillas is uncanny.  I eat a tortilla at least once a day, wrapped around my morning eggs, and sometimes I’ll have more for lunch or dinner in a quesadilla format.

Quesadillas are one of my favorite go-to meals.  We all face the same challenge of finding the time to cook, myself included.  Many of my days are spent cooking and shopping for clients (and caring for this little lamb chop), leaving me little time for personal cooking.

This is why I think it’s always important to have one or two versatile dishes you could cook in a synch with whatever you have on hand.  If you have a few staples to fall back on its less planning and preparation on your part for at least one or two nights a week.  And, it’s also a great way to utilize leftovers. I am a HUGE fan of re-inventing your leftovers.

Because I’ve been known to put just about anything in the middle of two tortillas and call it a quesadilla, I’ll share with you some of my favorites. Ham, egg and pickle for a little Cuban flair, a skirt steak & caramelized onion version, chicken & chorizo with peppers, or even an herb roasted veggie and cream cheese combo. 

And of course, I can’t forget this little number.  I could eat this everyday and be a very happy girl.

Wild Mushroom, Sage & Fontina Quesadillas

serves 2

  • 4 whole wheat tortillas
  • 4 cup of assorted wild mushrooms (cremini, shiitake, baby portobello) stems trimmed and cleaned
  • 1 shallot, diced
  • 1 small garlic clove, minced
  • about 6 large sage leaves, chopped
  • about ½ -3/4 cup mild Fontina cheese, shredded
  • 1 tbsp butter
  • veg oil
  • salt and pepper

Heat butter in a large saute pan and add shallot.  Cook shallot for about 3 minutes over medium heat or until shallot begins to soften.  Add mushrooms and cook until tender, about 5-7 minutes.  If your mushrooms stick to the pan you need to turn the heat down and add a drop of water.  Add garlic and saute for a couple minutes more.  Season with salt and pepper. Turn off the heat and stir in sage leaves. Check for seasoning.

In large sauté pan heat oil on medium.  Add one tortilla and spread out cheese and mushrooms evenly.  Add top tortilla and press down lightly. Cook on each side for approximately 3-4 minutes or until lightly browned and cheese is melted.

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6 Comments

Filed under All Posts, Appetizers and the likes, Happy hour anyone?, Healthy Options, Recipes, Tips and Tools, Vegetables

6 responses to “Wild Mushroom, Sage and Fontina Cheese Quesadillas

  1. Oh. Hell. Yes.

    These sounds absolutely amazing.

    I always have a pile of tortillas in my freezer from Costco, and a big block of cheddar, so this very well might be what we’re having for dinner tomorrow night. Love, love, love sage and fontina too….great combo!

  2. Pingback: Vegan Corn and Squash Quesadillas | The Hearty Herbivore

  3. Looks delicious! I’ll definitely be trying this recipe in the near future.

  4. Reblogged this on The Cheese Cellar and commented:
    I’ll definitely be trying this recipe in the near future. Make sure to check out some of the other recipes at Daily Crave.

  5. Yum, have made mushroom quesadillas before (with a slight drizzle of truffle oil!) but never with sage, always thyme – will have to try that.

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