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Prosciutto and Mushroom Quesadillas

  • Servings: 4
Prosciutto and Mushroom Quesadillas

Source: Everyday Food, March 2010


  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1/2 medium red onion, diced medium
  • 2 garlic cloves, minced
  • Salt and pepper
  • 2 packages (20 ounces total) button mushrooms, trimmed and sliced
  • 1 tablespoon fresh lemon juice
  • 1/4 pound thinly sliced prosciutto
  • 1/4 pound grated Gruyere cheese
  • 6 cups baby arugula (4 ounces)
  • 4 pieces lavash bread or 10-inch flour tortillas


  1. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

  2. Divide prosciutto, Gruyere, mushroom mixture, and arugula among bottom halves of lavash bread or halves of tortillas; fold other half over filling to close. Heat remaining oil in skillet over medium-high and cook a quesadilla until cheese melts and lavash or tortilla is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.


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