Sautéed Mushroom and Avocado Quesadillas

I often default to quesadillas when I am out of time, out of other options or pretty much whenever I can create any other excuse to make them. Yes, the quesadilla name may imply cheese but my version, as always, is vegan. I am sure I have said this before but no cheese is needed when you can use hummus. Trust me on this. Hummus, cooked in a sandwich, tastes absolutely fantastic and it will even do a decent job at holding the sandwich together.

The recipe for one of my versions is below. But feel free to create your own. The principle is simple: cook hummus in bread.

4.5 from 2 votes
Sautéed Mushroom and Avocado Quesadillas
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Sandwich
Cuisine: Vegan
Author: Dreamy Leaf
Sautéed Mushrooms
  • 3 shallots thinly sliced
  • 6 medium portobello mushrooms thinly sliced
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper as needed
  • 1 avocado sliced
  • 2 large tortillas
  • 4 tablespoons hummus
  • Fresh arugula
Sautéed Mushrooms
  1. Heat the olive oil in a skillet over medium heat.
  2. Add the shallots and cook, stirring occasionally, until the shallots are translucent. About 3 minutes.
  3. Add salt and black pepper (adjust to taste).
  4. Add the mushrooms and cook until most of the juice is reduced.
Assembling the quesadillas
  1. Spread 2 tablespoons of hummus over one side of a tortilla.
  2. Add half of the sautéed mushrooms over the hummus and fold the tortilla in half.
  3. Cook both sides in a skillet until each side gets a nice crust with slightly charred spots (alternatively, cook in a panini maker).
  4. Repeat for the second quesadilla.
  5. After they are cooked, open the fold briefly to add the avocado slices and fresh arugulas.

Did you like this post?
Like our facebook page
Receive future posts by email

12 thoughts on “Sautéed Mushroom and Avocado Quesadillas

  1. These look amazing ! Exactly the type of food I love.
    What brand tortillas did you use they look so good.
    Thanks for all the great and easy recipes.

  2. This looks exquisite, I’ll prepare this dish this weekend. What brand of tortilla did you use? The crust is different in a good way.

  3. What a simple yet delicious recipe! Never thought of these ingredients in a quesadilla— thanks for the inspiration 🙂

      1. Hi. I have multi grain wraps. It’s not like a pita so I would need to somehow fold the mushrooms in then put them in the pan to brown it. Is that okay or can I just brown the wrap then add the ingredients and wrap it???

Leave a Reply

Your email address will not be published. Required fields are marked *