asada mushroom quesadillas with fresh mint mango guacamole
A touch of mint stirred into classic guacamole was an amazing discovery.
I don’t know if this is a sign of aging or what, but currently I’m sat on the floor in a bathrobe and socks shivering as if it were 40 degrees and overcast outside. In reality, the air is blowing to cool the house to 70 – our standard overnight temperature – and the ambient temp out of doors likely sits around the same. I hypothesize that our lack of wintertime Colorado trip this year messed up my tolerance for cooler temps this year, so I’m more reactive to anything lower than balls hot. Probably doesn’t help that my hair is sopping wet.
Who the heck knows. But in case you’re curious what direction my brain sprints today, there you go.
I’ve created many a mushroom-based Tex-Mex dish, from Mojo Mushroom Tacos to Crispy Salsa Verde Mushroom Tacos to Portobello “Steak” Fajitas. I just really adore mushrooms as a meat substitute (not a protein substitute, mind you, that’d be silly) as the little fungi offer a special umami razzledazzle that replaces beef or steak well enough.
Carne asada is a method of marinating and grilling beef to achieve a very tender middle and a crispy exterior char. While mushrooms don’t crisp up quite as nicely as steak, the marinade provides the flavor punch one knows and loves from carne asada and, with the right level of heat, you can achieve a slight sear on the edges of the shrooms reminiscent of a sizzling skillet specialty.
I added a bit of onion to the bag with the mushrooms, because mushrooms are onions are best friends and the shrooms might have grown sad from separation anxiety.
Cheese these up well. Monterey jack is mild enough that it won’t deter from the asada, and provides a creamy melt.
Because mushrooms don’t provide fat to the dish, a good glug of olive oil is key when toasting the assembled quesadillas. Whatever oil suits you is fine, but I like pure olive or avocado for the healthy fats and heat resistance. My skillet sometimes likes to burn things without my permission.
Finally, the guac. Mango and mint is a luscious, refreshing, tropical pairing. If you’ve tried my Frozen Citrus Mango Daiquiri, you know what’s up. The mint doesn’t grab hold of every other flavor and strangle it: you still get the traditional guacamole tang from lime and cilantro as the predominant experience. The mint is an afterthought, a tiny twist on the tongue that makes your eyes open a touch wider and lingers pleasantly on the lips. It’s really lovely.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More fun recipes with mint:
Smoky Watermelon Mint Margarita
Black Bean Falafel Wraps with Minted Herb Oil
Vegan Pistachio Mint Chocolate Chip Cookies
Ingredients
- 10 oz baby portobella mushrooms, quartered
- 1 yellow onion, sliced into strips
- 3 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1 tbsp Worcestershire sauce
- 1/4 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp paprika
- 1/4 tsp each kosher salt and pepper
- 4 flour tortillas
- 1 cup shredded monterey jack cheese
fresh mint mango guacamole
- 2 avocados
- 1 cup mango cubes
- 1/3 cup cilantro
- 3 tbsp fresh mint
- 1/4 cup red onion
- 2 tbsp lime juice
- kosher salt, to taste
Instructions
- In a bowl, whisk together olive oil, cider vinegar, orange juice, lime juice, Worcestershire sauce, cilantro, garlic cloves, chili powder, paprika, salt and pepper. Add the sliced mushrooms and onion to a large ziptop bag. Pour the marinade into the bag, seal tightly, and shake vigorously until the marinade thoroughly coats the mushrooms. Let the mushrooms soak in the sauce for 10 minutes at room temperature, or up to 24 hours in the refrigerator.
- Make the guacamole. In a food processor, combine avocados, cilantro, mint, red onion, lime juice, and a pinch of salt. Blitz until desired smoothness. Pour into a serving dish or resealable container. Stir in mango chunks. Refrigerate until ready to serve.
- When the mushrooms are finished marinating, heat 1 tablespoon of olive oil in a large skillet over medium heat. Remove mushrooms from the bag with a pair of tongs and spread into the skillet. Cook undisturbed for 8-10 minutes, turning once halfway through. Remove from heat.
- Assemble the quesadillas! Warm tortillas in the microwave between damp paper towels for 30 seconds to render more pliable. Set one tortilla on a flat, clean surface. Spread 1/2 of the mushroom mixture atop. Sprinkle 1/2 cup of cheese. Set a second tortilla over the filling and press gently. Repeat.
- Wipe skillet clean and heat 2 tablespoons olive oil over medium. Set one quesadilla into the pan and cook 3 minutes on one side, then flip carefully and cook 2-3 minutes on the second side until crispy and the cheese melts. Repeat with the second quesadilla.
- Slice each quesadilla stack in half, and then into as many wedges as you'd like from there. Serve with mango guacamole, lime wedges, cilantro, and Greek yogurt or sour cream.
