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Barbecue Portobello Quesadillas

Rated as 3.5 out of 5 Stars

"The smoky mushroom filling in this quesadilla is reminiscent of pulled pork, but with a fraction of the calories."
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45 m servings 320
Original recipe yields 4 servings


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  1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
  3. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
  4. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.


  • Recipe Tips & Notes:
  • * You can substitute 1/4 teaspoon ground chipotle pepper for the canned chipotle chile in adobo sauce.
  • Ingredient note: Chipotle chiles in adobo sauce are smoked jalapeƱos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep up to 2 weeks in the refrigerator or 6 months in the freezer. Ground chipotle, made from dried smoked jalapeƱos, can be found in the specialty-spice section of most supermarkets or online at
  • By © Meredith Corporation. All rights reserved. Used with permission.

Nutrition Facts

Per Serving: 320 calories; 13.3 47.1 12.4 19 744 Full nutrition

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If you have not tried barbecue portobellos, you should. It sounds odd but is delicious. I did make the quesadillas and followed the recipe. The mushrooms are pretty wet which makes it difficu...