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Fun Recipes

Mushroom and Sweet Pepper Quesadillas

Mushroom and Sweet Pepper Quesadillas

You will need:

  • Cutting Board
  • Garlic Press
  • Large Baking Sheet
  • Small sharp knife
  • small bowl
  • oven mitts
  • Measuring cups and spoons
  • small spoon
  • cooling rack
  • Large non-stick skillet
  • Large heatproof spoon
  • Pizza cutter

Quesadillas are the Mexican version of a grilled cheese sandwich but with more flavour from additional fillings. Great for lunches, snacks or appetizers.

Preparation Time: 10 minutes
Cooking Time: 10- 12 minutes


1 medium sweet red pepper 1
1 small onion 1
6 tsp olive oil, divided 30 mL
8 oz pre-sliced fresh Mushrooms 250 g
2 cloves garlic 2
1 tbsp diced pickled jalapeno peppers (optional)
or hot banana peppers
15 mL
½ cup light spreadable cream cheese 125 mL
1 tsp Each chili powder and ground cumin 5 mL
2 10” (25 cm) cheddar cheese or whole wheat tortillas 2
1 cup pre-shredded mozzarella or Italian mixed cheese 250 mL
Garnish: salsa and light sour cream (optional)  

How To Make it:

  1. Place pepper on the cutting board; with the sharp knife cut pepper in half vertically and cut out the stem. Scoop out seeds with small spoon; with sharp knife cut pepper into narrow strips.
  2. With sharp knife peel onion; on the board; cut in half vertically. With flat side down on the board cut each half into narrow slices.
  3. Put 5 tsp (25 mL) oil in large non-stick skillet. Put the skillet on a burner of similar size and turn it on medium heat; add peppers, onion and mushrooms, cook stirring constantly with large spoon for 5-6 minutes or until lightly browned; turn off burner and with oven mitts remove skillet to another burner that is cold. Press or crush garlic into mixture; stir in jalapenos if using.
  4. Preheat oven to 425ºF (220ºC). In small bowl mix cream cheese, chili powder and cumin with the small spoon until smooth.
  5. Place 1 tortilla lightly greased baking sheet; using the back of the spoon spread the cheese mixture evenly over that tortilla.
  6. Spoon the mushroom mixture evenly over that tortilla; sprinkle shredded cheese over all. Place the other tortilla on top, pressing down lightly. Brush remaining 1 tsp oil (5 mL) on top tortilla.
  7. Place baking sheet in middle of oven and bake for 8-10 minutes or until lightly browned and crisp on top. With oven mitts remove tray from oven to cooling rack. Let rest 5 minutes and then using pizza cutter or sharp knife cut into 8 wedges. Pass salsa and sour cream if you like.

Makes 8 wedges

Variations: Substitute yellow or orange sweet pepper for red pepper and use spinach or flax tortillas