Mushroom and Brie Quesadillas with Mango and Papaya Chutney

4 servings


  • 8 ounces brie, cold
  • 2 tablespoons olive oil
  • 1 pound mixed fresh mushrooms, thinly sliced (whites, crimini, shiitakes)
  • 1 can (4 1/2 ounces) mild green chilies, chopped
  • 1/2 cup onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • Eight 6-inch flour tortillas
  • 2 tablespoons fresh cilantro leaves, chopped
  • Fresh Mango and Papaya Chutney:
  • 1 cup fresh mango, diced
  • 1 cup fresh papaya, diced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh cilantro leaves, chopped
  • 1 tablespoon fresh jalapeno, finely chopped
  • 1/4 teaspoon salt


Cut brie in 1/4-inch-thick slices; set aside. In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms, add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer. In a medium skillet over medium-high heat, place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted, about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney. Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.

Fresh Mango and Papaya Chutney:

In a small bowl, combine all ingredients. Serve over Mushroom and Brie Quesadillas.

Recipe reprinted by permission of Mushroom Council. All rights reserved.

RecID 8023

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