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Prep Time: 5 mins
Cook Time: 25 mins
Servings: 3

Mushroom and Asparagus Quesadillas

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This cheesy mushroom and asparagus-filled quesadilla make for a great appetizer!

Snacks and Apps
Quick and Easy


  • 3 Dempster’s® Original Large Tortillas
  • 2-3 tbsp (30-45 mL) Olive oil
  • 1 lb (450 g) bunch of asparagus, cut into 1" (2.5 cm) pieces
  • 2 Shallots, thinly sliced
  • 1 (8 oz/277 g) package of cremini mushrooms, sliced
  • Salt and pepper
  • Pinch of nutmeg
  • 1 1/2 cups (375 mL) Grated Gruyere cheese


  1. Heat the olive oil in a large skillet over medium-high heat. Add asparagus and sauté 4-5 minutes.
  2. Add shallots and mushrooms and continue to cook for another 3-4 minutes or until the asparagus is fork tender and the mushrooms and shallots are nicely browned. Season with salt, pepper and nutmeg.
  3. Assemble the quesadillas by placing 1/4 cup (60 mL) of cheese on half of each tortilla, followed by 1/3 of the asparagus mixture and finally another 1/4 cup (60 mL) of cheese on top.
  4. Fold the tortillas in half, brush lightly with olive oil on both sides and place in a skillet over medium-high heat for 3-4 minutes per side or until golden brown and the cheese has melted.