Artichoke & Mushroom Quesadilla

Quesadillas are Tex-Mex perfection. Usually, they are overstuffed with greasy meat and cheese, then topped with more delicious condiments that will take days to work off at the gym. Sometimes, even though my loins are craving an overstuffed quesadilla while my jeans are giving me the stink-eye, I like to use lighter ingredients but with ton’s of flavor.

Mushrooms are my go-to for a vegetarian dish as they can replace meat to keep me full (not completely, but they get the job done) and absorb all the flavors of your recipe so they are incredibly tasty.

I also use fresh artichokes with this recipe. And you’ll see below, they take a little work to prepare. Working with new ingredients can be fun and exciting, so I highly recommend go through the trouble. But if you’re just not that into the hassle, don’t worry, I made sure to give you another option.

Like what you see? Check out these Vegetarian Tapas recipes.


2 fresh artichokes (or 8 oz canned artichoke hearts)
8 oz. baby portabella mushrooms, washed and diced
2 garlic cloves, finely chopped
1/2 cup chopped white onion
1/2 large lemon, juiced
2 tbsp fine sea salt, divided
1 tsp ground black pepper
4 tbsp extra virgin olive oil, divided
4 flour tortillas
3/4 cup mozzarella cheese


Prep and Roast Artichokes:

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Artichoke & Mushroom Quesadilla

Artichokes need some attention and lovin’ to get the hearts (see what I did there). There are several steps to go through but I think it’s all worth it. Fresh artichokes are so delicious and have a little extra crunch. Click on this link and fast forward with the guide below:
PREP: 0-1:30 minute mark
ROAST: 2:24-3:07 minute mark (use 2 tbsp olive oil, 1 tbsp salt, and lemon juice)
REMOVE HEARTS: 4:00-5:00 minute mark

And if you’re short on time, follow these quick steps:
1. simply drain the canned artichoke hearts and coarsely chop

2. Place in large bowl and set to the side.

3. Go to ‘Prep Mushroom’ step.

Prep Mushrooms:

Place mushrooms in colander and wash thoroughly with cold water.

Place on clean work surface, pat dry, then coarsely chop.

Gently toss in bowl with artichokes. Set to the side.

Cook and Assemble:

Warm remaining olive oil in skillet at medium-high heat.

Add in garlic, onions, mushrooms and artichokes. Season with remaining salt and pepper.

Saute for about 4-6 minutes. Remove from heat.

Heat a griddle or non-stick pan at medium-high heat. Place 1 tortilla on pan.

Heat for 30 seconds, then spread 1/4 cup mozzarella over tortillas.

Spread over about 1/4 cup of veggie mix, then top with another 1/4 cup cheese.

Top with 2nd tortilla. Cook another 1 min, carefully flip and cook for another 90 seconds.

Transfer to plate and cut in quarters.

Repeat with remaining ingredients for 2nd serving.


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