I’ve been on a quesadilla kick. This vegetarian version came out so good, even my meat-eater husband wanted more!! Oyster mushrooms have the perfect meaty texture to replace the pork. And if you use vegan cheese, the whole dish becomes vegan!
Here’s how you do it:
Marinate the mushrooms in the morning.
Mix all the marinade ingredients with a wire whisk.
Place the whole mushrooms into the mixture making sure they are fully covered.
Let them sit for at least 2 hours – up to 4 hours.
Drain them then bake at 400 degrees for about an hour.
Let them cool, then chop or shred them into small pieces.
Ready to eat?
Heat the olive oil and cook the onions and poblano until the onions become translucent and the peppers are soft.
Add the spinach and cook until it’s reduced and softened, but still bright green.
Heat a heavy skillet or griddle.
Lay half the tortillas on the hot surface and heat for about 2 minutes, then flip.
Top with the cheese first, then all the vegetables, including the vegetarian “carnitas” (the mushrooms).
Put the remaining tortillas on each one and heat until the cheese begins to melt and the bottom tortilla is lightly browned.
Carefully turn the quesadilla and cook until the bottom is browned.
Remove from the heat and allow to rest about 2 minutes.
Mash the avocado with the lime juice and add salt to taste.
Cut into quarters and serve hot with salsa, mashed avocado and microgreens. Delicious!
© Copyright 2022 The Lazy Gastronome
A delicious "meaty" quesadilla that uses oyster mushrooms and other delicious vegetables.
- 3 teaspoons dried marjoram
- 2 teaspoons ground cumin
- 2 teaspoons coriander seeds
- 3 Tablespoons olive oil
- 2 teaspoons dried minced onion
- 2 teaspoons dried minced garlic
- 1 cup fresh squeezed orange juice
- 2 Tablespoons worchestershire sauce
- 2 teaspoons lemon pepper
- 1 teaspoon kosher salt
- 1 pound whole oyster mushrooms
- 8 large flour tortillas
- 2 Tablespoons olive oil
- 1/2 cup chopped onion
- 2 Tablespoons chopped poblano pepper
- 6 oz. fresh spinach
- 1-1/3 cup feta or cotija cheese (or a vegan substitute)
- 1 cup chopped tomatoes
- 1 large ripe avocado
- 1/4 teaspoon fresh lime juice
- salt to taste
- lime wedges
- salsa
- microgreens (optional)
-
Marinate the mushrooms in the morning.
-
Mix all the marinade ingredients with a wire whisk. Place the whole mushrooms into the mixture making sure they are fully covered.
-
Let them sit for at least 2 hours - up to 4 hours.
-
Drain them then bake at 400 degrees for about an hour.
-
Let them cool, then chop or shred them into small pieces.
-
Ready to eat?
Heat the olive oil and cook the onions and poblano until the onions become translucent and the peppers are soft.
-
Add the spinach and cook until it's reduced and softened, but still bright green.
-
Heat a heavy skillet or griddle.
-
Lay half the tortillas on the hot surface and heat for about 2 minutes, then flip.
-
Top with the cheese first, then all the vegetables, including the vegetarian "carnitas" (the mushrooms).
-
Put the remaining tortillas on each one and heat until the cheese begins to melt and the bottom tortilla is lightly browned.
-
Carefully turn the quesadilla and cook until the bottom is browned.
-
Mash the avocado with the lime juice and add salt to taste.
-
Remove from the heat and allow to rest about 2 minutes.
Cut into quarters and serve hot with salsa, mashed avocado and microgreens. Delicious!
-
Cut into quarters and serve hot with salsa, mashed avocado and microgreens.
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© Copyright 2022 The Lazy Gastronome
Thanks for your support!
this quesadilla turned out so good! love that its vegetarian!
I love this recipe, it is so easy, healthy, and delicious!
Thank you!
These were so delicious!
This was so flavorful and perfect for dinner!
YUM, looks good. Although hubby is anti-vegetarian most of the time (big meat eater) he’d enjoy this for the mushrooms and avocados. Me, I don’t like either although I prefer veggies over meat :) Thanks so much for linking up at the Unlimited Link Party 89. Shared.
So is my husband. I put some leftover pork in his..
This vegetarian carnitas quesadilla looks delicious
Helen, this is a fabulous recipe and genius idea.
Thanks!
I make quesadillas often too Helen, they are a great way to use up little bits of this and that and the combinations are endless! Your mushroom creation sounds wonderful!
Thanks Jenna. We enjoyed them. I want to try them again with portobellos.
Absolutely scrumptious!! I loaded ours with lots of mushrooms!!!
We loved this recipe for meatless Monday at my house!
These were awesome! Easy to make too
These quesadillas make a great vegetarian lunch!
What a delicious way to make a quesadilla vegetarian!
Love the flavors in this marinade! So good!
this sounds delicious and so very flavorful love the alternative of vegetarian option
Love all types of Quesadilla recipes. This one is a must try.
So good!
CONGRATS Helen! Your post is FEATURED at the Unlimited Link Party 90!
Thanks Dee!! I’m honored!
CAn’t wait to try these. They look great!
These are great for lunch!! I made with a big batch of guacamole.
SO tasty! I love mushrooms and this was a delicious way to enjoy them!!!
I absolutely love, love, love oyster mushrooms. I need to make this recipe asap. thanks for the inspo.
Vegetarian carnitas quesadilla looks delicious perfect meal idea.
W0w! This is such a great-looking quesadilla and looks so delicious too plus it’s a healthy one for everyone to enjoy!
What a good alternative for people who are meatless.
They tasted amazing! Also I found this to be quick and easy to follow recipe!
Wow, what a great dish! I love how you spun this into vegetarian recipe.
It tasted great too!!