Portobello, Brie, and Caramelized Onion Quesadillas

Cooking is a convenient hobby because inspiration comes from everywhere. I could be watching TV, perusing a restaurant menu, or listening to a stranger describe their favorite meal and the creative juices start to flow. Friends and family, the internet, the grocery store- all possible sources for ideas. And the best part is that everyone needs to eat. At least three times a day (usually). So there’s no shortage of opportunity to be consuming or dreaming about food.

A few weeks ago I was looking over the online menu of one of my favorite Richmond cafes and a certain quesadilla, stuffed with portobellos, spinach, and brie, caught my attention. We never made it to the restaurant for dinner, but I couldn’t get that quesadilla off my mind. The solution? Make it myself. So I rounded up the necessary ingredients, plus a few. I added caramelized onions, which take some time, but make everything better. I sauteed the meaty mushrooms in olive oil, garlic, and balsamic vinegar, and then wilted in the spinach and seasoned it with salt and pepper. With thick slices of brie oozing out the sides of the stove-top charred tortillas, these veggie quesadillas were delicious. Just as good, if not better, than anticipated.

Portobello, Brie, and Caramelized Onion Quesadillas


1 large onion, thinly sliced
2 Tbsp. extra virgin olive oil, divided
salt and freshly ground black pepper, to taste
1 large clove garlic, minced
6 oz. portobello mushrooms (about 2 large), stems and gills removed and sliced
1 Tbsp. balsamic vinegar
handful fresh spinach, chopped
2 large whole wheat tortillas
brie, thinly sliced


1. To caramelize onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring frequently, until soft and caramelized, 25-35 minutes. (Reduce heat as necessary to prevent onions from browning too quickly.)

2. Meanwhile, heat 1 Tbsp. olive oil in a second large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and season with salt and pepper. Stir in the balsamic vinegar. Cover and cook, stirring occasionally, until mushrooms are tender. Stir in the spinach and cook until wilted. Season to taste with salt and pepper.

3. Heat a large skillet or griddle over medium heat. Place the tortillas on the skillet and top half of each of the tortillas with thinly sliced brie, half of the caramelized onions, and half of the mushroom-spinach mixture. Fold over the second half of the tortillas. Cook, flipping halfway through, until the cheese is melted and the tortillas are golden brown. Slice and serve.

Makes 2 quesadillas.

(An A Hint of Honey original.)

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3 Responses to Portobello, Brie, and Caramelized Onion Quesadillas

  1. Mrs. JM June 8, 2011 at 1:37 am #

    i made these quesadillas tonight. yummy! i’m not familiar with brie. it seemed more like a spread rather than a “slice.” did i buy the wrong kind? can you eat the tougher outer shell? either way, it was really good. i love the combination of portabello and balsamic any day. thank you. p.s. i plan to post this recipe on my blog. i always link back to yours but i was wondering if you would mind if i used your photo too as a comparison to my own (horrible) photo. just for giggles.

  2. Jessie June 8, 2011 at 11:00 am #

    Mrs. JM- Yes, you can eat the rind on brie! It will melt along with the center. If you’re not melting it though, the inside has a much better (more creamy, spreadable) texture. Glad you enjoyed the recipe! And you’re welcome to post the photo as well!


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