Mushroom & Brie Quesadillas with Mango & Papaya Chutney

Recipe courtesy of the Mushroom Council and


Yield: 4


8 ounces Brie cheese, cold
2 tablespoons Olive Oil
1 pound mixed mushrooms, thinly sliced (whites, crimini, shiitakes)
1 can (4.5 ounce) mild green chilies, chopped
1/2 cup onion, finely chopped
1 teaspoon garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 6 inch flour tortillas
2 tablespoons fresh cilantro leaves, chopped

Mango & Papaya Chutney
1 cup fresh mango, diced
1 cup fresh papaya, diced
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves, chopped
1 tablespoon fresh jalapeno, finely chopped
1/4 teaspoon salt


Cut Brie in 1/4 inch thick slices; set aside.

In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer.

In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney.

Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.

Fresh Mango & Papaya Salsa: In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.


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