Smoky Shiitake Quesadillas
These smoky shiitake mushroom quesadillas are so hearty, cheesy and crunchy. This is a great meatless meal served with avocado cream!
Ingredients
- 2 teaspoons olive oil or butter, plus more for toasting the quesadillas
- 12 ounces shiitake mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 2 to 3 shakes of liquid smoke
- kosher salt and pepper
- 4 flour tortillas
- 6 ounces sharp or smoked cheddar, freshly grated
- pickled onions, for topping
- cotija cheese, for topping
- shredded lettuce, for serving
avocado cream
- 1/3 cup plain greek yogurt or sour cream
- 1 avocado, chopped
- 1 lime, juiced
- 1/8 teaspoon salt
Instructions
- Heat the olive oil in a skillet over medium-low heat. Add in the mushrooms and garlic and stir. Cook, stirring occasionally, until the mushrooms brown, about 5 to 6 minutes. Stir in the paprika and cumin. Shake in the liquid smoke and toss. Sprinkle with salt and pepper and turn off the heat.
- To make the quesadillas, place a sprinkling of cheese on a tortilla, then the mushrooms on a tortilla with another sprinkling of cheese. Top with another tortilla! You can use my oven-baked method above, or add another drop of butter or olive oil to a skillet and cook the quesadilla on both sides until golden and crispy.
- Slice and serve immediately with the avocado cream, pickled onions, cotija cheese and shredded lettuce.
avocado cream
- Add ingredients to a blender or food processor and puree until smooth and creamy.
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