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Mushroom and Brie Quesadillas

Contributed by: Chris WebAdmin. of


  • 8 ounces cold Brie cheese
  • 2 tablespoons olive oil
  • 1 pound mixed fresh Money's mushrooms, thinly sliced (mixture could include white, crimini, and shiitake)
  • 1 can (4.5 ounces) chopped mild green chilies, very well drained
  • 1/2 cup finely chopped onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • (6-inch) flour tortillas
  • 9 tablespoons chopped fresh cilantro leaves
  • Papaya


Cut brie in 1/2 - inch thick slices; set aside.

In a large skillet over medium - high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside.

To remaining mushrooms, add green chilies, onion, garlic, salt and pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 - 4 minutes longer.

In a medium skillet over medium-high heat, place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer, arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds.

Cover with another tortilla, pressing about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except the chutney.

Top quesadillas with reserved mushrooms. Cut in wedges and serve with papaya cubes.

Serving Size: Makes 4 servings

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