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Mushroom and Fontina Quesadilla

Photography: Con Poulos




  • 1 ounce spicy salami (about 5 slices)
  • 1 flour tortilla (8 inch)
  • 1 1/4 teaspoons extra-virgin olive oil
  • 1/2 pound assorted mushrooms, such as shiitake and cremini, stems trimmed, thinly sliced
  • Coarse salt and ground pepper
  • 1/2 cup grated fontina cheese (1 1/2 ounces)
  • 1 cup arugula, trimmed and washed
  • 1/2 teaspoon fresh lemon juice


  1. Step 1

    On a work surface, layer salami on half the tortilla. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden brown, 8 minutes. Season with salt and pepper.

  2. Step 2

    Place mushrooms and cheese on top of salami; fold tortilla over filling. Place quesadilla in skillet and cook over medium until tortilla is golden brown and cheese is melted, about 3 minutes per side. Transfer quesadilla to a cutting board and cut into 3 wedges.

  3. Step 3

    In a small bowl, toss arugula with lemon juice and 1/4 teaspoon oil. Season with salt and pepper and serve alongside quesadilla.

Everyday Food, May 2011