Mushroom Cali Quesadilla Recipe

Prep mushrooms and aromatics

Slice mushrooms evenly (about 1/4-inch). Finely dice the onion and mince the garlic. Measure spices and chop cilantro so they are ready to go.

Heat a large skillet over medium-high heat. Add 1.5 tbs olive oil and 1 tbs butter. When butter foams and oil shimmers, add the diced onion and sauté for 3–4 minutes until translucent and lightly golden at the edges.

Add the sliced mushrooms in an even layer. Do not overcrowd—if necessary, sauté in two batches. Cook without stirring for 2 minutes to let moisture release, then stir and continue cooking 4–6 minutes until mushrooms are browned and most moisture has evaporated.

Add the minced garlic, smoked paprika, ground cumin, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Cook, stirring, for 30–60 seconds until fragrant.

Stir in 2 tbs chopped cilantro and 1 tbs lime juice. Taste and adjust seasoning (add up to 1/4 tsp more salt or a squeeze more lime if desired). Remove from heat and keep warm.

Make quick Cali spread

Halve and pit the avocado and scoop into a bowl. Add 1/2 tbs lime juice and 1/4 tsp salt and mash lightly with a fork—leave it a little chunky. Fold in the finely diced red onion, 1/4 cup diced tomato, and the optional diced jalapeño if using. Taste and adjust seasoning.

Stir together the shredded Monterey Jack and sharp cheddar in a bowl. Keep tortillas and fillings nearby for assembly.

Heat a large nonstick skillet or griddle over medium heat. Lightly brush one side of a tortilla with a thin layer of butter or oil (about 1/2 tsp) — this will be the outside that contacts the pan.

Flip the tortilla so the unbuttered side is up. On that unbuttered side, layer 1/4 cup shredded cheese, then 1/4 of the mushroom filling (about 2.5–3 oz), then 2–3 tablespoons of the chunky avocado spread, and another 1/4 cup shredded cheese on top (cheese on both sides of the filling helps it bind). Leave a 1/2-inch border.

Fold the tortilla in half to form a semicircle (or place a second tortilla on top if you prefer a fully enclosed quesadilla). Carefully transfer to the preheated skillet, buttered side down.

Cook 2–3 minutes until the bottom is golden brown and crisp. Using a spatula, press gently and flip. Cook the other side 1.5–2.5 minutes until golden and the cheese is melted. Reduce heat if the tortilla browns too quickly before cheese melts.

Transfer to a cutting board and let rest 1 minute, then cut into 3 wedges. Repeat with remaining tortillas and fillings, adding more butter/oil to the pan as needed (about 1/2 tsp per quesadilla).

Plate the quesadilla wedges and garnish with extra chopped cilantro. Serve with sour cream or crema (mix the 1/2 cup sour cream with 1 tsp hot sauce if using) and any extra lime wedges.

Optional: serve a small extra scoop of the chunky avocado spread and extra diced tomato and red onion on the side for freshness.