Mushroom, aubergine & cheese quesadillas

mage: South African Mushroom Farmer’s Association

Mushroom, Aubergine & Cheese Quesadillas – Snack-time is here

Are you on the look-out for more vegetarian dishes for your next dinner party or braai platter? Try our Mushroom, Aubergine & Cheese Quesadillas

Mushroom, aubergine & cheese quesadillas

mage: South African Mushroom Farmer’s Association

Do you love seeing more plant-based ingredients on store shelves or meatless options in restaurants? Are you thinking of serving meatless options at your next dinner party? Then we have just the dish for you! These Mushroom, Aubergine & Cheese Quesadillas are the perfect addition to your snack table. They are also perfect as a light lunch for four people.

Quesadillas have their roots in colonial Mexico. Over the years, this delicious delicacy has evolved to the many varieties served in Mexican restaurants.

Pairing mushrooms with quesadillas result in a spectacular taste experience. Mushrooms are low in fat, high in fibre and antioxidants, not forgetting about all the vitamins and minerals! Their umami flavour adds a heartiness to any dish. You won’t even miss eating meat at all.

Prefer vegan dishes? Make some small adjustments to change this tasty snack into a vegan option. Simply use vegan cheese and mayonnaise and your recipe has become fully vegan.

These vegetarian Mushroom, Aubergine & Cheese Quesadillas make a plate full of delicious crowd-pleasing snacks.

Mushroom, Aubergine & Cheese Quesadillas Recipe

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Recipe by South African Mushroom Farmers’ Association Course: Snack, Light mealCuisine: GlobalDifficulty: Easy


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  • 1-2 1-2 aubergines, sliced into 1 cm rounds

  • olive oil, for drizzling (plus more for frying)

  • salt & pepper

  • 250 g 250 brown mushrooms, sliced

  • 8 8 medium size flour tortillas

  • 2 cuts 2 mature cheddar cheese, coarsely grated

  • 1 head 1 baby gem lettuce, shredded

  • 1-2 cups 1-2 wild rocket

  • ¼ cup ¼ mayonnaise

  • 30-45 ml 30-45 milk


  • Preheat oven to 220 °C / 428 °F.
  • Arrange the aubergines on a large baking tray brushed with oil, then drizzle all over with more oil and season with salt & pepper. Roast in a preheated oven at 220 C for about 15 minutes or until golden brown. Set aside.
  • While the aubergines are roasting, heat about 30 ml olive oil in a large wide pan and fry the mushrooms until cooked and brown. Season with salt & pepper and set aside.
  • Assemble the tortillas: place some cheese on a tortilla, then top with roasted aubergines & fried mushrooms. Top with more cheese, then cover with another tortilla and press gently to compress. Fry in a hot, dry pan on both sides until slightly charred and the cheese have melted. Slice and serve at once, with the slaw on the side.
  • For the slaw: place the lettuce and rocket in a mixing bowl. Mix the mayonnaise with the milk to create a slightly runnier mayo sauce. Pour over the leaves and toss to coat.


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