This Brie and mushroom quesadilla is a quick vegetarian dinner, flavored with fresh herbs and a bit of honey for a savory-sweet flair.
Do you use your email to remember life events? I have a terrible memory for dates, so I had to resort to my email archives to find when I met Nicole Gulotta. She’s author of the new Eat this Poem cookbook, and the blog Eat this Poem, but most importantly: she’s a dear friend. Turns out we met in April 2013. She was in Chicago for a conference, and Alex and I drove up to meet her and a few other food bloggers. Even in those days, being virtual friends before meeting in person was becoming commonplace. The “real life” meeting is what solidifies the deal, right? It predicts whether your friendship is true. Turns out with Nicole, it was. Keep reading for this delicious brie & mushroom quesadilla recipe from Nicole’s book, Eat this Poem.
Related: Easy Dinner Recipes for Two
About the book: Eat this Poem
According to my email archives, Nicole and I wrote long-winded emails to each other most of 2014. We discovered a horrible yet uniting bond of having miscarriages in the same month. We wrote about our dreams to publish books, and to change the world through food. We started having monthly catch-up phone calls, wondering what the future would hold. Would we have children? Would we write books? You know those people you meet where you’re almost living parallel lives, asking the same questions at the same moment? Nicole is one of those people for me.
All that to say, it’s now 2017 and not only is Nicole mama to a beautiful son, Henry, she’s 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 genius. The book is a stunning collection, and it would be the perfect fit on the shelf of anyone who loves writing and food.
For our recipe to test from the book, we chose this mushroom quesadilla: and man are we glad we did! Keep reading for the recipe. 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 major accomplishment — and cheers to those virtual friendships that blossom into long lasting ones.
How to make this mushroom quesadilla
These gooey brie and mushroom quesadilla jumped out to me when paging through the book, so Alex and I decided to try them as a lunch recipe. And man was it good! The mushrooms as sauteed with fresh herbs, then nestled into a tortilla with gooey brie cheese and arugula. The kicker is a drizzle of honey, a bit of sweet that perfectly compliments the salty cheese and mushrooms. Wow! This mushroom quesadilla is super quick to whip up and an elevated take on the humble quesadilla.
Get the book
Buy Eat this Poem on Amazon.
Looking for more fast and easy dinner recipes?
Out side of this mushroom quesadilla, here a few more fast and easy dinner recipes we love:
- Quick Garlic Shrimp & Couscous
- Penne with Pumpkin Pasta Sauce
- Turmeric Poached Egg Avocado Toast
- Everything Bagel Pasta
- Simple Black Beans and Eggs
- Tex Mex Migas Recipe
- Avocado Black Bean Vegetarian Quesadilla
- All Easy Dinner Ideas!
This recipe is…
This mushroom quesadilla is vegetarian and gluten-free if using gluten-free tortillas.
Print
Brie & Mushroom Quesadilla
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Description
This Brie and mushroom quesadilla is a quick vegetarian dinner, flavored with fresh herbs and a bit of honey for a savory-sweet flair.
Ingredients
- 3 tablespoons olive oil, divided
- 8 ounces cremini (aka baby bella) mushrooms (or substitute button)
- ½ teaspoon fresh rosemary or thyme, minced
- Salt
- Freshly cracked black pepper
- 4 flour tortillas (or gluten-free)
- 8 ounces Brie cheese, thinly sliced
- 1 cup arugula, lightly packed
- Honey
- Flat leaf parsley, for garnish (optional)
Instructions
- Clean the mushrooms. Remove the stems and thinly slice them.
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the mushrooms and rosemary, seasoning with a pinch of salt and a few grinds of black pepper; cook for 5 to 7 minutes, until tender and golden. Remove from heat and scrape the mushrooms into a bowl.
- Keep the pan on the heat* and add 1 teaspoon of oil. If the slices of Brie are long and stick 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. Drizzle or spread a bit of honey on the opposite side of the tortilla before folding it over the top. Repeat with the remaining tortillas.
- Cook the quesadillas on one side for about 2 to 3 minutes, or until golden. Flip gently and continue cooking on the other side for 1 to 2 minutes more, or until the cheese has melted. Slice and serve sprinkled with a bit of chopped parsley, if using.
Notes
Reprinted with permission from Eat this Poem by Nicole Gulotta
*Alternative method: If you’ve cooking for a crowd, you can bake quesadillas in the oven.
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: Mushroom quesadillas, Brie cheese, Brie quesadillas, Vegetarian Dinner Recipes, Vegetarian Lunch Ideas, Quesadilla recipe
Quesadillas, YEAH! These look delicious and so simply good!
Eat This Poem is so beautiful, and Nicole is brilliant. I haven’t tried this recipe yet, but I have to now.
This sounds amazing. What a great name for a book! I’m definitely going to have to try these.
I want to make this. But could you please share the nutritional information?
Added