Mushroom and Gouda Quesadilla

  • Prep Time:
    5 min
  • Cook Time:
    30 min
  • Ready In:
    35 min
  • Serves:


  1. 1 medium red pepper, julienned with julienne blade
  2. 1 medium red onion, julienned with julienne blade
  3. 8 oz sliced baby bellas
  4. Cooking spray
  5. 8 tortillas
  6. 4 Tbsp. butter
  7. 8 oz gouda cheese, shredded with shredding blade*


*Tip: Spray a small amount of cooking spray on the shredding blade before shredding to keep the cheese from sticking too much.

  1. Heat a large skillet with a few sprays of cooking spray over medium-high heat. Sauté the pepper, onion and mushrooms until tender crisp, about 4-5 minutes.
  2. Spread ½ Tbsp. butter onto one side of each tortilla.
  3. Heat a skillet to medium and place a tortilla, butter side down, in the skillet. Sprinkle ¼ cup cheese and a ¼ cup mushroom mixture on top. Place the 2nd tortilla, butter side up, on top.
  4. Cook for 2-3 minutes per side, or until golden brown. Repeat with the remaining quesadillas.
  5. Allow the quesadillas to cool slightly.
  6. Use a pizza cutter to slice each quesadilla into four slices.
  7. Serve with guacamole or sour cream.