Mushroom and Fontina Quesadillas

Substitute Monterey Jack cheese for fontina, if you wish. Chop the vegetables in advance; refrigerate. Finish the recipe just before serving.


8 servings (serving size: 2 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 58
Caloriesfromfat 48 %
Fat 3.1 g
Satfat 0.7 g
Monofat 0.3 g
Polyfat 0.1 g
Protein 3.8 g
Carbohydrate 5.5 g
Fiber 2.1 g
Cholesterol 4 mg
Iron 0.7 mg
Sodium 232 mg
Calcium 0.7 mg


Cooking spray
1 tablespoon finely chopped red onion
1 tablespoon finely chopped jalapeño pepper
2 1/2 cups finely chopped portobello mushroom caps
4 cups finely chopped shiitake mushrooms
1/4 teaspoon salt
4 (8-inch) whole wheat flour tortillas
1/4 cup (1 ounce) shredded fontina cheese, divided


Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.

Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.

Melissa Williams,

Cooking Light

May 2007
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