Crispy tortillas and gooey cheese are paired with rich, savory mushrooms in this simple Mushroom Quesadilla. Add some spicy garlic and fresh parsley, and this is on its way to becoming a favorite quick lunch for me.
One of the things I love the most about quesadillas (and you know I LOVE quesadillas), is that they let even beginners transform simple ingredients into an absolutely mouth-watering snack or meal. After making Hungarian mushroom soup, I’d been looking for new ways to use up some of the leftover mushrooms. So, this mushroom quesadilla recipe was a no-brainer. A seriously delicious no-brainer.
Mushroom Quesadilla
My kids aren’t always fans of mushrooms, but every once in a while I find a recipe that leaves everyone coming back for seconds. And, these mushroom quesadillas do exactly that.
From start to finish, I can whip up a batch of them for my family in 20 minutes or so. Sometimes, one of the boys will help prep ingredients and it goes even faster. But, pretty much any dinner that I can have on the table in that amount of time (especially one that only dirties a single pan!) is a win in my book.
Ingredients and Substitutions
Mushrooms –
If there’s one dessert that shows up on repeat in our house every single fall, it’s this pumpkin cake. It’s soft, it’s moist, it’s perfectly spiced, and it’s topped with the creamiest cream cheese frosting you’ll ever spread on a cake.
My kids ask for this one by name, and honestly? So do I. If you’ve been searching for the best pumpkin cake recipe, you’ve found it.
I don’t remember eating a lot of pumpkin anything when I was a little girl. Was it not a big thing or did I just miss out? Either way, once I was married, a neighbor brought some pumpkin cake to a church function and I never did get the recipe from her.
That means I’ve now spent over twenty years trying to recreate it and this is finally the recipe that wins! It’s the fluffiest, pumpkin-iest cake I’ve made, and that cream cheese frosting is absolute luscious divinity.
Why You’ll Love This Pumpkin Cake
- Incredibly soft and moist: Pumpkin puree and oil keep every bite tender for days.
- Perfectly spiced: Cinnamon and pumpkin pie spice give it plenty of warm fall flavor.
- Easy 9×13 cake: No layers, decorating or complicated techniques required.
- Cream cheese frosting: Thick, tangy and creamy enough that you’ll want an extra swipe with every bite.
- Perfect for a crowd: An easy fall dessert for Thanksgiving, parties and family gatherings.
- Make-ahead friendly: Bake it ahead, refrigerate it and serve it straight from the fridge.
Ingredients You’ll Need
You don’t need anything fancy to make this pumpkin cake, just a handful of pantry staples, plenty of pumpkin puree, warm fall spices, and a rich cream cheese frosting that takes it completely over the top.
Cake
- Flour: All-purpose flour is the base of this cake and gives it structure without weighing it down.
- Baking Powder: Works alongside the baking soda to give the cake its lift, so you get that soft, fluffy crumb instead of a dense one.
- Baking Soda: Works with the baking powder to give the cake lift and a soft, tender crumb.
- Salt: Just a touch to balance all that warm spice and sweetness — don’t skip it!
- Cinnamon: Adds warm fall flavor and complements the pumpkin perfectly.
- Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that takes the spice level from good to perfect!
- Vegetable Oil: The secret to an exceptionally moist cake that stays soft for days.
- Eggs: Bind everything together and give the cake structure and richness. Large egg