Mushroom and Asparagus Quesadillas

Mushroom and Asparagus Quesadillas
  • Prep Time: 5
  • Total Time: 25
  • Servings: 3

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About this Recipe

This cheesy mushroom and asparagus filled quesadilla makes for a great appetizer!


2 tbsp or 3, (30 45 mL) Olive oil
1 lb (450 g) Bunch asparagus, cut into 1” (2.5 cm) pieces
2 Shallots, thinly sliced
1 (8 oz/277 g) Package cremini mushrooms, sliced Salt and pepper
Pinch of nutmeg
1.5 cups (375 mL) Grated Gruyere cheese
3 Large Dempster’s® Original Tortillas


HEAT olive oil in a large skillet over medium high heat. Add asparagus and sauté 4 5 minutes. Add shallots and mushrooms and continue to cook for another 3 4 minutes or until the asparagus is fork tender and mushrooms and shallots are nicely browned. Season with salt, pepper and nutmeg.

ASSEMBLE quesadillas by placing ¼ cup (60 mL) cheese on half of each tortilla, followed by 1/3 of the asparagus mixture and finally another ¼ cup (60 mL) of cheese on top. Fold the tortillas in half, brush lightly with olive oil on both sides and place in a skillet over medium high heat for 3 4 minutes per side or until golden brown and the cheese has melted.


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