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Smoky Shiitake Quesadillas

These smoky shiitake mushroom quesadillas are so hearty, cheesy and crunchy. This is a great meatless meal served with avocado cream!
5 from 4 votes
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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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