Food & Cooking Recipes Appetizers Mushroom and Fontina Quesadilla 5.0 (1) Add your rating & 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 Photo: Con Poulos Servings: 1 Fontina's natural nuttiness makes its a natural pairing with earthy mushrooms and spicy salami in this twist on the typical quesadilla. Ingredients 1 ounce spicy salami (about 5 slices) 1 flour tortilla (8 inch) 1 ¼ teaspoons extra-virgin olive oil ½ pound assorted mushrooms, such as shiitake and cremini, stems trimmed, thinly sliced Coarse salt and ground pepper ½ cup grated Fontina cheese (1 ½ ounces) 1 cup arugula, trimmed and washed ½ teaspoon fresh lemon juice Directions 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. 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. In a small bowl, toss arugula with lemon juice and 1/4 teaspoon oil. Season with salt and pepper and serve alongside quesadilla. Cook's Notes With this quesadilla, lunch is ready in 15 minutes. Rate it Print