The truffle Brie pairs wonderfully with the mushrooms and shallots, but, if you can't find one, a plain Brie is just fine! Make some in advance, then lightly reheat in the oven when ready to serve. Delicious served warm or at room temperature.
Brie and mushroom quesadilla recipe
Yields 1 large quesadilla
- 2-1/2 tablespoons butter (divided 1-1-1/2)
- 2 large tortillas
- 2 large shallots, thinly sliced
- 4 ounces fresh mushrooms, cleaned (we used an exotic blend)
- 2-3 ounces Brie cheese, rind removed (we used a truffle Brie)
- 2 tablespoons sherry
- 1 teaspoon fresh thyme, chopped
- Salt and pepper
- Place 1 tablespoon of butter into a frying pan over medium heat. Once melted add the shallot and saute, stirring often, about 3-4 minutes.
- Add another tablespoon of butter, the mushrooms, sherry, thyme and a pinch of salt and pepper to the same pan. Continue cooking until the shallot and mushrooms are cooked down and most of the liquid (extracted from the mushrooms and sherry) has cooked off. Turn off heat and set aside.
- In a separate large frying pan, melt 1/2 tablespoon of butter over medium heat. Once melted, place one tortilla into the pan. Spread the shallot mushroom mixture all across the tortilla. Place the Brie in pieces over the top of the shallots and mushrooms. Top with the second tortilla and cook about 5-6 minutes (or until bottom is crisp and it's easy to flip), then carefully flip to crisp the other side. Cook another 3-4 minutes. Remove from the pan and allow quesadilla to sit about 2 minutes before slicing. Serve.
You can make these quesadillas in advance. To reheat, simply put them on a
cookie sheet in a preheated 300 degree F oven for about 5 minutes, or until
warmed to your liking.