Food & Cooking Recipes Appetizers Prosciutto and Mushroom Quesadillas 3.2 (12) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 These crispy quesadillas are ready in less than 20 minutes and are very satisfying. Ingredients 1 tablespoon plus 1 teaspoon extra-virgin olive oil ½ 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 ¼ pound thinly sliced prosciutto ¼ pound grated Gruyere cheese 6 cups baby arugula (4 ounces) 4 pieces lavash bread or 10-inch flour tortillas Directions 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. 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. Rate it Print