Food & Cooking Recipes Appetizers Prosciutto and Mushroom Quesadillas 3.2 (12) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. 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