Prosciutto, Onion, and Mushroom Quesadillas

Prosciutto, Onion, and Mushroom Quesadillas

I find myself struggling to think of lunches to make and bring to work lately. It’s a struggle and I’m guessing that other people can relate. Generally, I pack a salad because it’s easy and healthy but they can so easily taste meh and unfulfilling. I find that warm lunches make me feel warmer and more satisfied. Does anybody agree?


We decided to make these quesadillas last weekend. What I like about them is you can eat them for dinner and bring leftovers to work the next day. They reheat well! Just pop a few in your toaster oven and you have a warm, home-cooked meal complete with filling meat and cheese. Also, I didn’t think about this until after the fact…but I think brussel sprouts (either instead of or in addition to the mushrooms) would be a great addition to the gooey quesadillas. So good!

Here's what you'll need


Here’s what you’ll need. Ignore the mayo, honey and parsley

Cook the onions until caramelized


Cook the onions, mushrooms and garlic first



Lay out a tortilla. Top with cheese, onions, mushrooms & prosciutto. Top with another quesadilla; cook both sides until golden

Prosciutto, Onion, and Mushroom Quesadillas

Such as easy lunch or dinner option!

Prosciutto, Onion, and Mushroom Quesadillas

Prosciutto, Onion, and Mushroom Quesadillas

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course


  • 2 tbsp olive oil
  • 1/2 yellow onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup white cheddar cheese, shredded
  • 4 tortillas (we used flour)
  • salt and pepper, to taste


  • In a large nonstick skillet, heat olive oil.
  • Add onions to the pan and season with salt and pepper. Use a wooden spoon to stir until onions are soft and translucent.
  • Add the mushrooms and garlic and add a little more salt and pepper. Cook until mushrooms are soft.
  • Remove mushrooms and onions from the pan and place on a plate.
  • Add another tablespoon of olive oil to the pan.
  • Lay a tortilla in the skillet and sprinkle half the cheese, mushrooms, onions and a slice or two of prosciutto. Lay another tortilla on top and cook, flipping once, until golden brown on both sides.
  • Repeat with the remaining 2 quesadillas and filling ingredients.
  • Cut into quarters or thirds and serve immediately.


We didn’t think the garlic aioli was necessary, or added positively to the quesadillas, so I left that out of the recipe.
Keyword Prosciutto, Quesadillas

Adapted from Kitchen Simplicity