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Mushroom and Fontina Quesadillas

Scott Phillips

Servings: four as a main course; eight to twelve as an hors d’oeuvre.


  • 1 Tbs. extra-virgin olive oil
  • 8 oz. white button or cremini mushrooms, coarsely chopped (about 2-1/2 cups)
  • 2 small cloves garlic, minced
  • 1-1/2 Tbs. fresh thyme leaves, finely chopped
  • Kosher salt and freshly cracked black pepper
  • 2 Tbs. salted butter, at room temperature
  • 4 9- or 10-inch flour tortillas (burrito size)
  • 8 ounces Fontina, coarsely grated (about 2 cups)

Nutritional Information

  • Nutritional Sample Size based on twelve servings
  • Calories (kcal) : 180
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4
  • Cholesterol (mg): 25
  • Sodium (mg): 360
  • Carbohydrates (g): 13
  • Fiber (g): 1
  • Protein (g): 7


  • Position a rack in the center of the oven; heat the oven to 200°F.
  • In a 10- or 12-inch nonstick skillet, heat the oil over medium high until hot. Add the mushrooms and cook, stirring occasionally, until they release most of their juices and are slightly browned, 5 to 7 min. Add the garlic, thyme, 1/2 tsp. kosher salt, and 1/4 tsp. pepper. Taste and adjust the seasoning as needed. Transfer the mushrooms to a medium bowl.
  • Spread the butter on one side of each tortilla and set the tortillas on a work surface, buttered side down. Distribute the Fontina among the tortillas, covering only half of each and leaving a 1-inch margin at the edge. Distribute the mushrooms on top of the cheese. Fold the tortillas in half to enclose the filling, creating a half-moon.
  • Wipe out the skillet with a paper towel. Over medium heat, cook two of the quesadillas, covered, until golden brown, about 4 min. Uncover and flip the quesadillas. Cook until the second side is golden brown and the cheese has melted completely, about 2 min. Transfer the quesadillas to the oven to keep warm and repeat with the remaining two quesadillas. (You can hold the cooked quesadillas in the warm oven for up to 30 min.) Cut the quesadillas in half (or smaller wedges if serving as an hors d’oeuvre) and serve.


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Reviews (2 reviews)

  • TheEarlofGrey | 02/20/2018

    This is (now) an old favorite. I've been making this for years and don't even look at the recipe anymore but I'm so grateful for it. True comfort food! The filling will keep a day or so in the fridge so if you have that ready it comes together very quickly. I chop the mushrooms pretty fine, which can get messy, so I do that in the food processor.

  • Roxyanne | 09/06/2008

    I purchased Fine Cooking Magazine #79 and have used this recipe on 3 occasions. Everyone loves it and I've had many requests to share the recipe. The Fontina & Mushroom Quesadillas are easy to prepare and the Fontina cheese is flavorful and creamy. I chopped and prepared the mushrooms the evening before my parties and grated the cheese. I did assemble the Quesadillas a couple of hours prior to my guests arrival, as the recipe suggests. I used a pizza cutter to divide them and served them with Salsa Fresca. I recommend this tasty and easy recipe to all!

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