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Caramelized Onion and Mushroom Quesadilla

Author: Anita's Table Talk


  • 2 Tablespoons olive oil
  • 2 onions sliced
  • 2 teaspoons brown sugar
  • 1/3 cup balsamic vinegar
  • 1 ½ Tablespoons unsalted butter
  • 3 large garlic cloves minced
  • 4 large portobello or mushrooms of choice thinly sliced
  • 3 thyme sprigs (use just the leaves)
  • 8 flour tortillas
  • 1 cup grated sharp cheddar (or cheese of choice)
  • 1 cup spinach/arugula mix rough chopped
  • 1/2 cup sour cream
  • Juice of 1/2 lemon


  • In a medium skillet, HEAT 1 Tablespoon oil over low heat. ADD onion. STIR and COOK until soft, approximately 10-12 minutes.
  • ADD sugar and balsamic vinegar. COOK for another 5 minutes or until the onion is caramelized. REMOVE onions from the pan onto a plate/bowl and SET ASIDE.
  • HEAT butter and remaining oil in the skillet over medium heat. ADD garlic, mushroom and thyme. STIR and COOK for 3-4 minutes until mushrooms are soft. REMOVE pan from the heat and SET ASIDE.
  • HEAT a grill or grill pan over high heat. TOAST the tortillas, one at a time, until slightly charred.
  • PLACE 4 tortillas, toasted-side up, on a cutting board.
  • TOP each tortilla with ¼ each of the caramelized onion, mushroom mixture, grated cheese arugula/spinach. TOP with the remaining tortillas, toasted side down, to created quesadilla.
  • HEAT the grill pan back to high heat. ADD each quesadilla to the heated grill pan. COOK for 2-3 minutes or until toasted on one side.
  • TURN quesadilla over and COOK for another 1-2 minutes until the tortilla is toasted and cheese is melted.
  • To make the lemon sour cream:
  • COMBINE the sour cream and lemon juice in a small bowl. MIX to combine thoroughly. SERVE with quesadillas.