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Mushroom and Cheese Quesadillas

Well rounded in nutrition and taste, these quesadillas are great for lunch or dinner.
Cook Time20 mins
Total Time20 mins
Course: Dinner, Lunch
Cuisine: Mexican
Keyword: Budget-Friendly, Kid-Friendly, Quick and Easy, Vegetarian
Servings: 6 people
Calories: 265kcal
Author: SkinnyMs.


  • 2 tablespoon olive oil
  • 1 pint white mushrooms or cremini mushrooms, washed and sliced
  • 1/2 white onion medium, sliced
  • 1 garlic clove minced
  • 1 cup monterey jack reduced-fat, grated or other mild melting cheese
  • 6 whole-wheat tortillas


  • In a saute pan over medium-high heat with olive oil, add the mushrooms and onions and cook for about 8 to 10 minutes over medium heat until the water has been released from the mushrooms and evaporated, and the onions are softened and translucent. Add the garlic, stir, and cook for 30 seconds until golden and fragrant.
  • In another pan sprayed with cooking spray or coated with 1/2 tablespoon olive oil. When the bottom tortilla is golden, and the cheese is melted, fold the tortilla in half with a spatula to form a quesadilla.


Serving: 1quesadilla | Calories: 265kcal | Carbohydrates: 26g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 214mg | Fiber: 2g | Sugar: 2g |
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9