Well Plated · by Erin Clarke★ 4.5 (11)
Mushroom Quesadilla
NUTRITION · PER SERVING15M COOK
CAL 29%·PRO 63%
CARBS 61G42% OF CAL
12G FIBER28G OTHER21G TOTAL SUGAR
FAT 28G44% OF CAL
8G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Portobello mushrooms, sun-dried tomatoes, and mozzarella folded into flour tortillas and pan-fried. A vegetarian quesadilla ready in 15 minutes.
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Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon extra virgin olive oil (plus additional for skillet)
- 1 cup diced yellow onion (about 1/2 medium onion)
- 6 ounces Portobello mushrooms (thinly sliced)
- 1 1/2 teaspoons minced garlic, (about 3 cloves)
- 1/4 teaspoon kosher salt
- 8 whole wheat or sun-dried tomato tortillas ((10-inch))
- 6 ounces Mozzarella cheese (shredded)
- 2 ounces Parmesan cheese (shredded)
- 6 ounces sun-dried tomatoes packed in olive oil (drained and roughly chopped)
- 1/2 cup chopped fresh Italian parsley
At a glance
PER SERVING · TIME 15M
CAL 29%·PRO 63%
CARBS 61G42% OF CAL
12G FIBER28G OTHER21G TOTAL SUGAR
FAT 28G44% OF CAL
8G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 1281mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 948mg
- Calcium
- 591mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1281MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.