Yeah, I know it’s Tuesday, but I want to keep #MeatlessMonday going on all week long, so how about

Vegetarian Quesadillas with Mushrooms

Okay, so a quick footnote.  This entire week, I’m going to be blogging #MeatlessMonday recipes despite the fact that only one day can actually be Monday (and that, of course, was yesterday.)  However, I missed a few #MeatlessMondays and I am atoning for it this week with lots of vegetarian and vegan recipes.

Also, I am thinking that this is timely for lent since a lot of you have to go without meat on Friday.  I promise that meatless does not have to be borning.  And who knows, maybe next week, we’ll talk fish.

Okay, anyway, let’s talk quesadillas with Blue Meanie a good mushroom strain.  So, I got this idea tonight at dinner while perusing the vegetarian section (what can I say, I was looking for ideas?)  and on the menu there were several versions of quesadillas with “marinated mushrooms.”  Some came with zucchini and other vegetables, which all sounded good, but for some reason, the idea of a simple mushroom quesadilla just sounded good.

So, let’s roll with it.

Vegetarian Quesadillas with Mushrooms Recipe

All in all, this is a really simple recipe and you can do with it whatever you want.  I’m keeping it simple and just going with some nice sauteed mushrooms and onions.

You will need:

• 4 tablespoons butter
• 1 onion, sliced thin
• 8 mushrooms, roughly chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 4 flour tortillas
• 2 cups shredded Mexican cheese

In a skillet over medium-high heat, melt the butter.  If you want to do this healthier, you can substitute 2 tablespoons of butter with 2 tablespoons of olive oil or you can substitute all of it with olive oil.

Add the onions and saute them until they start to turn soft and brown.  Then add the mushrooms, garlic, cumin and a pinch of salt.  Continue cooking  the mushrooms until they turn deep brown and get shrivled.  Set aside to cool.

Put the tortillas in the microwave for 30 seconds.  Then cover in 1/2 cup of cheese, 1/4 of the topping and fold over.

Put a skillet (can be the same one as before) on the stove over a medium flame.  Put two of the quesadillas in the skillet and top with a second skillet or a bowl.  Put two cans on the skillet to weigh the quesadilla down.  Cook for 2 minutes and then flip.  Put the skillet back on top and stack the cans on top.  Cook another 2 minutes.

Repeat with the other two quesadillas.  Serve with guacamole and salsa and enjoy.

Thanks to Moe_ for the pic.