A Delicious Vegetarian Meal Quesadillas With Mushroom & Brie
Today, I would like to share a delicious vegetarian recipe that I have already tried at home and loved – Quesadillas with mushroom and brie. All credit goes to the author of the recipe, and I urge you to try it and I’m sure this recipe will be one of your favorites when you have vegetarian guests and need to serve them something delicious.
It’s now 2020, and not only is Nicole mama to a beautiful son, Henry, but she’s also the author of a gorgeous book pairing recipes and poems called Eat this Poem. Nicole is an incredibly talented writer, and the way she’s created recipes to pair with poems from her favorite poets is a genius.
These gooey mushroom and brie cheese quesadillas jumped out to us; with a few fresh herbs and a drizzle of honey, it was a supremely satisfying lunch for us that was also incredibly quick to whip up. And as we paged through the other recipes in the book, each one sounded just as tempting. I couldn’t be more excited to share this book with you today, that dream that was shared over phone calls and late-night emails. Hats off to Nicole on this significant accomplishment — and cheers to those virtual friendships that blossom into long-lasting ones.
You might also like this: Besan Chilla | Vegetarian breakfast recipe
Mushroom and Brie Quesadillas
- 3 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, stems removed and thinly sliced
- ½ teaspoon rosemary, minced (we used thyme as it was what we had on hand)
- Freshly cracked black pepper
- 4 flour tortillas (or gluten-free)
- 8 ounces Brie cheese, thinly sliced
- 1 cup arugula, lightly packed
- Flat-leaf parsley, for garnish (optional)
- First, heat 2 tablespoons of the olive oil in a large saute pan over medium heat. After adding the mushrooms, rosemary, a pinch of salt and a few grinds of black pepper for seasoning, cook it for 5 to 7 minutes, until it tenders and turns to golden. Remove from heat and transfer the mushrooms into a bowl.
2. Heat the pan again and add 1 tsp of oil. If the Brie slices are too long sticks out of the tortilla, cut them in half. Place two pieces of Brie on one side of the tortilla. Nestle one-quarter of the mushrooms over the top, followed by one-quarter of the arugula and another two slices of Brie. Spread a little honey on the opposite side of the tortilla before folding it over the top. Repeat the process with each tortilla.
3. Cook the quesadillas on each side for a few minutes (2-3), till they get a golden color. Flip gently and continue cooking on the other side for 1 to 2 minutes more, or until the cheese gets melted. Slice and serve sprinkled with a bit of chopped parsley if using.