Prosciutto and Mushroom Quesadillas


These crispy quesadillas are ready in less than 20 minutes and are very satisfying.


  • 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


  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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