Wild Mushroom Quesadillas Recipe (2024)

I'm confused -- as far as I can tell panela is a brown cane sugar (two spanish grocery stores that I went to said so, and this was confirmed in Wikipedia). What is intended? It is obviously some sort of cheese . . . can someone help me?

These are delicious but I think that the delicate wild mushrooms were lost in all the other ingredients. Will probably just use portobello or crimini next time and save a few bucks.

When I assemble the quesadillas, I fold them and then lightly brush vegetable oil directly on the quesadilla and then heat that side. When ready to flip, I then brush oil on the other side. Makes them nice and evenly crispy with less oil.

https://en.wikipedia.org/wiki/Queso_panela

These are ridiculously good. The Oaxaca really makes it meltingly delicious, although the combination of cheeses is wonderful and adds depth. I made them exactly as the recipe indicates, and it's one of those cases where the sum is bigger and better than the parts; they are unexpectedly and satisfyingly binge-worthy and you'll do well to add them to your repertoire. (I felt like they were incredibly quick to make, by the way.)

Queso Panela, also called queso canasta or queso de la canasta (basket cheese), is a Mexican cottage cheese made from pasteurised cow’s milk. This white, fresh and smooth cheese is similar to Indian paneer.

Why not sh*take?

Susan, in Mexico you never ever will bake a quesadilla. I´m mexican and I know what I am talking about.

You don't have to use oil in the pan for the completed quesadilla. Just heat the pan/griddle.

I would bake these instead of frying for a llighter, healthier dish.

Delicious and so easy to make. I used a combo of Swiss, mozzarella, and Mexican blend cheese. I used creminis because they were fresh at the farmer's market. Topped with some green salsa and sour cream. Used roasted tomato tortilla shells. Will try baking them next time as someone suggested, just to see the difference.

Couldn't find wild mushrooms or all the specialty cheeses, but the alternatives were still delicious.

Five star recipe for us. What's not to like; savory, cheesy filling in a crunch wrap. I used regular mushrooms; adding some dense mushroom base (via NYTimes recipe). I added some chopped cabbage to the wrap. I'm thinking the filing might also be a good match with eggs in some way.

I loved these but I couldn't get the tortillas folded without breaking. I used 2 tortillas instead and didn't fold them, one on the bottom, the filling and then one on the top.

This is delicious! I mixed wild mushrooms with cremini and agree, maybe you can’t taste the wild mushrooms. But the mushroom with cheese flavor is nice. I love coriander, so added more.1/2 cup scoop for mushroom mixture worked well. Made 7 quesadillas.

This was just okay for me. Not seasoned enough even though I thought I added a fair amount of salt. And the cheeses were just not what I wanted in a quesadilla. Might just be a palate difference for me even though I love mushrooms and quesadillas this was a bit underwhelming.

This was delicious! I added sautéed spinach for a perfect final ingredient.

Delicious but the wild mushrooms were lost in the other ingredients, as another cook said. Would use a less expensive variety next time. Note to self: remind John next time that the homemade corn tortillas were too thick and took away from the filling.

This recipe is amazingly delicious - better than the sum of all its parts. We use baby Bella mushrooms and a blend of grated cheddar, mozzarella and Parmesan. Dice the mushrooms rather small and there’s no need to chop them later.

Grateful for all your notes! I used red onion instead of yellow, regular mozzarella (I couldn't find aged) plus the Oaxaca and Cotija, 1 pound creminis and 1 small package of sh*takes that I needed to use up (they were fine). I liked the suggestion to use a bottom and top tortilla "sandwich" -- the recipe made 3 1/2. And I also used your idea to spray (or brush) the tortillas with oil instead of pouring oil into the pan -- perfect, crispy outside and gooey inside. We really enjoyed them!

The proportions of ingredients seemed off here. We got 1lb or regular cremini mushrooms and it wasn't enough for 8 tortillas, more like 5. But we only used half the amount of cheese and it was fine. But it was very yummy.

These are good and worth the trouble. Goat cheese would be a nice substitute. For an entire pound of mushrooms in a large iron skillet it takes a lot longer than 10 min to brown them FYI. I like the added avocado pictured (guacamole would be good as well) , I put lime and salt on the avocado cubes before serving. Sour cream on the side is also a good addition. There is no need to use a pan and a skillet. These are quesadillas, after all. They should be a one pan meal.

I will not add salt next time. The cheeses were salty enough. This was very good. I couldn’t find Oaxaca Cheese so I used Queso Fresco instead... not sure if that’s the same or not. I would probably omit the Cojita cheese as it proved to be very overwhelming in flavor and saltiness. The Panela and sub-Queso Fresco would be delicious and mild enough to not overpower the mushroom in theory for future cookings. I also used Shallots instead of yellow onions as a personal preference.

Wow. Added some kale to empty the crisper. Cooked two but wrapped the others in Saran wrap and parchment and cooked the next morning, then topped with scrambled eggs and salsa verde. Delicious both times!

These are delicious. I made them with homemade corn and sourdough tortillas. When frying the quesadillas, use as little oil as possible so the they don't get too oily.. They are luscious enough with all the wonderful cheese.

I made these during the seemingly endless coronavirus quarantine, with standard grocery store mushrooms that needed salvaging, along with Parmesan and fresh mozzarella which was what I had on hand. Luckily I did have some fresh cilantro and soft flour tortillas I'd bought on impulse when I last went on one of my epic grocery runs. It was perfect! Crunchy but tender tortillas, melty sharp cheese, rich browned mushrooms, the tang of the cilantro--so delicious, comforting, and easy.

Thought I'd save a step and pureed raw mushrooms and onions in food processor, then cooked. No differentiation of flavor this way, more like tortilla-bunned veggie burgers bound with cheese. I liked OK, daughter (10) very meh about. Served with spicy salsa, avocado, and sour cream. I got all the right cheeses. The way I did it, I would give this recipe a solid B-.

For those who are confused by what Panela cheese is... "Panela" referrers to the the brand name. The Panela cheese packet will say.. Queso Panela which translates to Panela Cheese. In my Kroger Store...the Mexican food isle has a refrigerated section where Panela products are located.

Halved the amount of cheese - kept everything else the same and it was a perfect meal for my husband and me - for two nights! If you like heat, you might add some jalapeños. Definitely worth putting the mushroom mixture in the food processor and combining it with the cheese - makes for easy quesadillas.