Toasted sandwiches, tramezzinos, jaffles – we all love them, crave them and struggle not to order them from the coffee shop menu! Well here’s another of the ilk you’ll absolutely adore: Portobello Mushroom, Cheddar and Caramelised Onion Quesadillas Resistance is futile!


Portobello Mushroom, Cheddar and Caramelised Onion Quesadillas

Makes 4



2tbsp olive oil

2 onions, sliced

3tsp brown sugar

⅓ cup (80ml) balsamic vinegar

20g unsalted butter

3 large garlic cloves, crushed

4 Portobello mushrooms, thinly sliced

3 thyme sprigs, leaves picked

8 tortillas or wholegrain wraps

200g aged cheddar, grated

handful rocket leaves, roughly chopped

½ cup (120g) sour cream

juice of ½ lemon



1 Heat 1tbsp oil in a frying pan over low heat. Add the onion and cook, stirring, for 10-12 minutes until soft. Add the sugar and balsamic vinegar, then cook, stirring, for a further 5 minutes or until the onion is caramelised. Remove the pan from the heat and set aside.

2 In a separate frying pan, heat the butter and the remaining 1tbsp oil over medium heat. Add the garlic, mushroom and thyme, then cook, stirring, for 3-4 minutes until soft. Remove the pan from the heat and set aside.

3 Heat a chargrill pan or large non-stick frying pan over high heat. Add 1 tortilla and cook on one side for 30 seconds or until slightly toasted and charred. Remove from the pan, then repeat with the remaining tortillas.

4 Place 4 tortillas, toasted-side up, on a benchtop. Top each one with a quarter of the caramelised onion, mushroom mixture, grated cheese and rocket leaves, then sandwich with the remaining tortillas, toasted-side down.

5 Return the chargrill pan or frying pan to high heat. Add 1 quesadilla and cook for 2-3 minutes until toasted on one side. Carefully flip, then cook for a further 1-2 minutes until the cheese is melted and the tortilla is toasted. Keep warm while you repeat with the remaining 3 quesadillas.

6 Meanwhile, to make the lemon sour cream, combine the sour cream and lemon juice in a bowl.

7 Serve the warm quesadillas with a dollop of lemon sour cream.