This Brie and Mushroom Quesadilla is a quick vegetarian dinner flavored with fresh herbs and a little honey for a sweet and salty twist.
Do you use your email to remember life events? I have a terrible memory for dating, so I had to resort to my email archives to find out when I met Nicole Gulotta. She is the author of the new Eat this Poem cookbook and the Eat this Poem blog, but most of all: she is a dear friend. As it turns out, we met in April 2013. She was in Chicago for a conference, and Alex and I met her along with a few other food bloggers. Even then, it had become commonplace to be virtual friends before meeting in person. The “real” reunion cements the deal, doesn’t it? It predicts if your friendship is true. It turned out that was the case with Nicole. Read on for this delicious Brie Mushroom Quesadilla recipe from Nicole’s book. Eat this poem.
Related: Easy dinner recipes for two
About the book: Eat this poem
According to my email archives, Nicole and I exchanged lengthy emails for most of 2014. We discovered a terrifying but connecting link between miscarriages in the same month. We’ve written about our dreams of publishing books and changing the world through food. We started getting monthly catch-up calls wondering what the future held. will we have children Would we write books? Do you know those people you meet where you live almost parallel and ask the same questions at the same time? For me, Nicole is one of those people.
All this to say that it is now 2017 and Nicole is not only the mother of a beautiful son, Henry, she is also the author of a wonderful book combining recipes and poetry entitled Eat This Poem. Nicole is an incredibly talented writer and the way she has created recipes pairing them with poems from her favorite poets is amazing. The book is a stunning collector’s item and would fit perfectly on the shelf of anyone who loves to write and eat.
For our recipe to try from the book, we chose this mushroom quesadilla: and we’re so glad we did! Read on for the recipe. And as we flipped through the other recipes in the book, each seemed equally tempting. I couldn’t be more excited to share this book with you today, this dream shared over late night phone calls and emails. Kudos to Nicole for this great achievement – and kudos to these virtual friendships that are growing into lasting friendships.
How to make this mushroom quesadilla
These gooey brie and mushroom quesadillas jumped at me as I flipped through the book, so Alex and I decided to try them as a lunchtime recipe. And man was he good! Mushrooms sautéed with fresh herbs, then nestled in a tortilla with sticky brie and arugula. The kicker is a drizzle of honey, a little sweet, which complements the salty cheese and mushrooms perfectly. Wow! Super quick to make, this mushroom quesadilla is an upscale version of the humble quesadilla.
Get the book
Buy Eat This Poem on Amazon.
Looking for quicker and easier dinner recipes?
Aside from that mushroom quesadilla, here are some quick and easy dinner recipes we love:
This recipe is…
This mushroom quesadilla is vegetarian and gluten-free if you use gluten-free tortillas.
The description
This Brie and Mushroom Quesadilla is a quick vegetarian dinner flavored with fresh herbs and a little honey for a sweet and salty twist.
- 3 tablespoons olive oil, shared
- 8 ounces Cremini (aka Baby Bella) mushrooms (or spare button)
- ½ teaspoon fresh rosemary or thyme, chopped
- Salt
- Freshly cracked black pepper
- 4 Flour tortillas (or gluten free)
- 8 ounces Brie cheese, thinly sliced
- 1 cup Arugula, lightly wrapped
- Honey
- Flat-leaf parsley for garnish (optional)
- Clean mushrooms. Remove stems and chop finely.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms and rosemary, season with a pinch of salt and some black peppercorns; Cook until tender and golden, 5 to 7 minutes. Remove from the heat and scrape the mushrooms into a bowl.
- Leave the pan on the stove* and add 1 teaspoon of oil. When the brie slices are long and sticking out of the tortilla, cut them in half. Place two pieces of brie on one side of the tortilla. Place a quarter of the mushrooms on top, followed by a quarter of the arugula and two more slices of brie. Drizzle or spread some honey on the opposite side of the tortilla before folding it over. Repeat with the remaining tortillas.
- Fry the quesadillas on one side for about 2 to 3 minutes or until golden brown. Flip carefully and cook on the other side for an additional 1 to 2 minutes, or until cheese is melted. Cut into slices and serve sprinkled with some chopped parsley, if you like.
- Category: main course
- Method: Cook
- Kitchen: American
Keywords: Mushroom Quesadillas, Brie Cheese, Brie Quesadillas, Veggie Dinner Recipes, Veggie Meal Ideas, Quesadillas Recipe
