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Servings: 4
Calories: 403kcal
Ingredients
Mushroom Bacon:
- 8 ounces oyster or shiitake mushrooms sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil plus more for cooking
- ½ tablespoon toasted sesame oil
- ½ tablespoon maple syrup
- 1 teaspoon smoked paprika
Vegan Cheese Sauce:
- 2 cups soy milk
- ½ cup nutritional yeast
- 5 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon salt
Quesadillas:
- 8 tortillas
- Prepared mushroom bacon
- 7 ounces spinach
- 1 large onion sliced
- 2 garlic cloves minced
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Slice the mushrooms lengthwise into thin strips. In a small bowl, whisk together the soy sauce, sesame oil, maple syrup, and smoked paprika.8 ounces oyster or shiitake mushrooms, 2 tablespoons soy sauce, ½ tablespoon toasted sesame oil, ½ tablespoon maple syrup, 1 teaspoon smoked paprika
- Heat olive oil in a skillet over medium-high heat. Add the mushrooms and cook until browned and most of the moisture has evaporated.1 tablespoon olive oil
- Reduce the heat slightly, pour in the sauce, and toss to coat. Cook for another 1–2 minutes until the mushrooms are glossy and slightly sticky. Set aside.
- In a saucepan, whisk together the soy milk, nutritional yeast, cornstarch, garlic powder, and salt until smooth.2 cups soy milk, ½ cup nutritional yeast, 5 tablespoons cornstarch, 1 teaspoon garlic powder, 1 teaspoon salt
- Place over medium heat and cook, stirring constantly, until the mixture thickens into a creamy, pourable sauce. Remove from heat and set aside.
- Heat a little olive oil in a large skillet over medium heat. Add the onion and cook for 2–3 minutes until softened.1 large onion
- Stir in the garlic and paprika and cook for another minute until fragrant. Add the spinach and cook until wilted. Season with salt and pepper, then remove from heat.7 ounces spinach, 2 garlic cloves, 1 teaspoon paprika, Salt and pepper
- Lay the tortillas flat and spoon the mushroom bacon and spinach mixture over half of each tortilla. Spread a generous layer of cheese sauce on it. Fold the tortillas over to close.8 tortillas, Prepared mushroom bacon
- Heat a lightly greased skillet over medium heat. Cook each quesadilla for 3–4 minutes per side, or until golden brown and crispy.
- Slice into wedges and serve hot while the cheese is still melty.
Notes
Here are a few tips I've picked up from making these quesadillas more than once.
- Use oyster mushrooms for the best texture: Oyster mushrooms are naturally tender and soak up the marinade beautifully, giving you that glossy, bacon-like result. Shiitake works well too and adds a slightly earthier flavor.
- Don't skip drying out the mushrooms first: Cook the mushrooms until most of the moisture has evaporated before adding the sauce. If they're still wet when the sauce goes in, the sauce will steam off instead of coating and caramelizing.
- Stir the cheese sauce constantly: Once the sauce hits the heat, don't walk away. Stirring constantly while it thickens prevents lumps and gives you a smooth, pourable consistency that coats the filling perfectly.
- Don't overfill the tortillas: Spoon the fillings over just half of each tortilla so folding and flipping stays easy. Too much filling makes the quesadillas hard to flip cleanly without everything spilling out.
- Press gently while cooking: Once folded, press the quesadilla down lightly with a spatula while it cooks. This helps the tortilla make full contact with the pan for even browning on both sides.
- Freeze the components separately: If you plan to freeze, store the mushroom bacon and cheese sauce in separate airtight containers rather than freezing fully assembled quesadillas. Thaw overnight in the fridge and assemble fresh for the best texture.
Nutrition
Calories: 403kcal | Carbohydrates: 57g | Protein: 15g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 1633mg | Potassium: 904mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5609IU | Vitamin C: 25mg | Calcium: 320mg | Iron: 5mg
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