Sauteed Mushroom Filling with Epazote

Grilled Ancho Shrimp Filling
Photo: Lisa Hubbard
Makes about 2 1/2 cups

Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.


  • 2 teaspoons olive oil

  • 1 cup finely diced red onion (1 small onion)

  • 1 pound white button mushrooms, stems trimmed, thinly sliced

  • 1 teaspoon dried epazote

  • Juice of 1 lemon

  • Salt and freshly ground pepper


  1. Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes.

  2. Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper.

Cook's Notes

Dried oregano can be substituted for epazote.

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