mushroom fontina quesadilla

Sautéed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil

This recipe was adapted from the one by Bobby Flay on the Food Network website. It’s a favorite in our house. Really delicious and relatively simple to prepare.


1.5 Tbl olive oil
3 cremini mushrooms, sliced in half
1 portobello mushroom, stem removed
Salt and freshly ground pepper
4 flour tortillas
3 cloves roasted garlic
4 oz fontina cheese, grated
1 Tbl finely chopped fresh thyme
1/2 Tbl white truffle oil


  1. Preheat broiler.
  2. Brush mushrooms with 1 Tbl olive oil and season with salt and pepper.
  3. Broil until golden brown and cooked through.
  4. Remove from grill and coarsely chop.
  5. Preheat the oven to 450° F.
  6. Place 2 tortillas on an ungreased baking sheet.
  7. Spread some of the roasted garlic puree on each.
  8. Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper.
  9. Cover with remaining tortilla, brush tops with olive oil.
  10. Place on a lightly oiled baking sheet and bake or until the tortillas are lightly golden brown and the cheese has melted, about 5 to 7 minutes.
  11. Remove and drizzle with white truffle oil.
  12. Serve with sour cream and tomato salsa on the side.

This recipes serves two.
Approximately 629 calories per serving. (Does not include the sour cream or tomato salsa.)

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