Grilled Portabella Quesadillas Recipes

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GRILLED PORTOBELLO AND SUMMER SQUASH QUESADILLAS



Grilled Portobello and Summer Squash Quesadillas image

Level up your summer with these Grilled Portobello and Summer Squash Quesadillas!

Provided by Julia

Categories     Main Course

Time 30m

Number Of Ingredients 9

1 red bell pepper, cored and quartered
1 orange bell pepper, cored and quartered
1 pasilla pepper, cored and halved
1 red onion, cut into thick rounds
2 medium zucchini squash, sliced into 1/4-inch strips
2 patty pan squash, sliced into 1/4-inch rounds
2 portobello mushrooms
6 large gluten-free flour tortillas
2 to 3 cups mozzarella cheese, grated

Steps:

  • Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt.
  • Place the vegetables on the hot grill and cover. Cook for 5 to 8 minutes, flip and continue grilling another 5 to 8 minutes, or until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes.
  • Heat a skillet to medium-high and add enough oil to lightly coat the surface.
  • Place one large flour tortilla on the hot skillet and sprinkle desired amount of mozarella cheese (I use about 1/4 to 1/3 cup per quesadilla) over the whole tortilla. Cook for about 30 seconds to 1 minute, or until cheese is mostly melted.
  • Layer a generous amount of vegetables over half of the tortilla, then fold tortilla in half. continue cooking until tortilla reaches desired level of crisp. Transfer to a cutting board and chop into pieces. Repeat for remaining ingredients.

Nutrition Facts : Calories 484 calories, Carbohydrate 61 grams carbohydrates, Fat 18 grams fat, Fiber 4 grams fiber, Protein 20 grams protein, ServingSize 1 Quesadilla, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat

GRILLED PORTOBELLO QUESADILLAS



Grilled Portobello Quesadillas image

Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.

Provided by Judith Fertig

Categories     Lunch

Yield Yields 2

Number Of Ingredients 7

6 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
Olive oil, for brushing
Kosher salt and freshly ground black pepper
4 medium scallions, thinly sliced
4 oz. pepper Jack cheese, grated (1 cup)
2 oz. feta cheese, crumbled (1/2 cup)
4 10-inch flour tortillas

Steps:

  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.
  • Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.
  • Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.
  • Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.
  • Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.

Nutrition Facts : Calories 790 kcal, Fat 310 kcal, SaturatedFat 17 g, TransFat 35 g, Carbohydrate 89 g, Fiber 7 g, Protein 35 g, Cholesterol 85 mg, Sodium 1670 mg, UnsaturatedFat 8.5 g

GRILLED PORTOBELLO MUSHROOMS



Grilled Portobello Mushrooms image

Portobello mushrooms are the steaks of the mushroom family. Here there marinated and grilled, yummy!

Provided by BFOLLICK

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h20m

Yield 3

Number Of Ingredients 5

3 mushrooms portobello mushrooms
¼ cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Steps:

  • Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
  • In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
  • Grill over hot grill for 10 minutes. Serve immediately.

Nutrition Facts : Calories 217.1 calories, Carbohydrate 11 g, Fat 19 g, Fiber 1.9 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 12.9 mg, Sugar 5.4 g

GRILLED PORTABELLA AND BULGUR SALAD "SANDWICHES"



Grilled Portabella and Bulgur Salad

Provided by Paul Grimes

Categories     Sandwich     Food Processor     Mushroom     Tomato     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Lunch     Summer     Grill     Grill/Barbecue     Healthy     Bulgur     Gourmet     Vegan     Pescatarian     Dairy Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 19

For tomato vinaigrette:
1 large garlic clove
1 pint grape or cherry tomatoes
1/2 cup flat-leaf parsley leaves
1/3 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 tablespoon finely chopped rosemary
1/4 teaspoon hot red-pepper flakes
For salad:
8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)
1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
2 medium yellow bell peppers, quartered lengthwise
1 medium zucchini, halved lengthwise
1 1/2 tablespoons extra-virgin olive oil
1 1/2 cups boiling-hot water
1 cup medium bulgur
1/4 cup pine nuts, toasted
2 1/2 ounces baby arugula (4 cups)
1 firm-ripe small avocado

Steps:

  • Make vinaigrette:
  • With motor running, drop garlic into food processor and finely chop. Add tomatoes, parsley, oil, vinegar, rosemary, red-pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and pulse until tomatoes are finely chopped but not puréed.
  • Make salad:
  • Peel skin from portabellas using tip of a paring knife, pulling from edge of mushroom toward center. Gently scrape off gills from mushrooms with tip of a spoon. Toss portabellas with 1/2 cup vinaigrette in a 13- by 9-inch glass baking dish and let stand, turning occasionally, 20 minutes.
  • Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
  • Push 1 wooden pick into each onion wedge to secure for grilling. Toss onion wedges, bell peppers, and zucchini with oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers, 6 to 10 minutes for zucchini, 8 to 12 minutes for onion, and 12 to 15 minutes for portabellas).
  • Transfer portabellas to a plate and remaining vegetables to a bowl as cooked. Cool slightly, then remove wooden picks and coarsely chop onion, bell peppers, and zucchini.
  • While vegetables cook, pour boiling-hot water over bulgur with 1/2 teaspoon salt in a large bowl and let stand until water is absorbed and bulgur is tender, about 5 minutes. Drain in a sieve if any water remains.
  • Add vegetables to bulgur with pine nuts and remaining vinaigrette and toss.
  • Put one fourth of arugula on each of 4 plates. Top with upside-down portabella. Pack bulgur mixture into a cup measure, then unmold on top of portabella. Top with another portabella, right side up. Serve with an avocado quarter.

GRILLED PORTOBELLO QUESADILLAS



Grilled Portobello Quesadillas image

Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 45m

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper
4 to 5 portobello mushrooms (about 1 pound), trimmed and cleaned
4 flour tortillas (10-inch)
8 ounces Monterey Jack cheese, shredded (2 1/2 cups)
2 scallions, thinly sliced
Grilled-Tomato Salsa, for serving
Sour cream, for garnish (optional)

Steps:

  • Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
  • Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.

GRILLED PORTABELLA QUESADILLAS



Grilled Portabella Quesadillas image

Provided by My Food and Family

Categories     Recipes

Time 35m

Number Of Ingredients 7

1/4 cup olive oil
1 tsp minced garlic
4 large portabella mushroom caps, stems trimmed even with caps
8 (10 inch) flour tortillas
3 cups fresh spinach leaves, stemmed
1 1/3 cups Jalapeno Muenster Cheese, shredded
2 medium tomatoes, seeded and diced

Steps:

  • 1. Combine oil and garlic in small bowl. Brush caps with garlic oil. Spoon remaining garlic oil over mushroom gills.
  • 2. Grill mushrooms, gill-sides up, 4 - 6 minutes; slice into 1/4-inch strips and season with salt.
  • 3. Place 4 tortillas on lightly oiled grill rack. Top with spinach, portabellas, cheese, tomatoes and 4 remaining tortillas. Grill 1-2 minutes until lightly toasted. With a wide spatula, carefully flip and toast other side 1 minute. Cut each quesadilla into quarters.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PORTABELLA & SUN-DRIED TOMATO QUESADILLA



Portabella & Sun-Dried Tomato Quesadilla image

I really love to eat this in the summer for a nice light dinner. I got it from the Mission Foods website but I tweeked it a little bit. This can be made without the chicken for a veggie dinner.

Provided by Bippie

Categories     Lunch/Snacks

Time 16m

Yield 6 serving(s)

Number Of Ingredients 11

6 whole wheat tortillas
1 avocado, sliced
1 cup shredded cooked chicken
2 cups mozzarella cheese, shredded
1 cup reduced-fat cheddar cheese, shredded
1 1/2 cups portabella mushrooms, thinly sliced
1 cup sun-dried tomato, julienned (not in oil)
1/2 cup green onion, finely chopped
cooking spray
light ranch salad dressing
salsa

Steps:

  • On one half of each tortilla, layer evenly all the ingredients in the order given.
  • Fold each tortilla over to create a "half moon" and press down lightly.
  • Coat the skillet or griddle with a light mist of cooking spray and warm to a medium-low heat. Cook each quesadilla for two to three minutes on each side until lightly browned and the cheese melts. Remove from pan and cut each into 3 wedges and serve with a light ranch dressing or salsa.

Nutrition Facts : Calories 381.6, Fat 18.2, SaturatedFat 6.5, Cholesterol 47, Sodium 903.7, Carbohydrate 35.4, Fiber 3.9, Sugar 4.7, Protein 21.1

GRILLED CAPRESE QUESADILLAS



Grilled Caprese Quesadillas image

Here's a quick and easy summer lunch that makes great use of garden-grown tomatoes. Feel free to swap in mozzarella or feta for the goat cheese, or make your quesadillas heartier by adding grilled chicken. -Amy Mongiovi, Lititz, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 6

4 whole wheat tortillas (8 inches)
6 ounces fresh mozzarella cheese, sliced
2 medium tomatoes, sliced and patted dry
1/3 cup julienned fresh basil
1/4 cup pitted Greek olives, chopped
Freshly ground pepper to taste

Steps:

  • Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

Nutrition Facts : Calories 535 calories, Fat 25g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 665mg sodium, Carbohydrate 52g carbohydrate (5g sugars, Fiber 8g fiber), Protein 25g protein.

GRILLED PORTOBELLO MUSHROOMS WITH MASHED CANNELLINI BEANS AND HARISSA SAUCE



Grilled Portobello Mushrooms with Mashed Cannellini Beans and Harissa Sauce image

This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors, you will love it!

Provided by Tanya Demeris

Categories     Appetizers and Snacks     Vegetable     Mushrooms     Stuffed Mushroom Recipes

Time 38m

Yield 4

Number Of Ingredients 23

1 roasted red pepper, peeled and minced
2 tablespoons chopped shallot
1 teaspoon minced garlic
1 teaspoon olive oil
1 teaspoon chopped fresh mint
1 teaspoon lime juice
¾ teaspoon Dijon mustard
½ teaspoon minced fresh cilantro
½ teaspoon salt
¼ teaspoon red pepper flakes
1 pinch ground coriander
1 pinch ground black pepper
1 pinch cayenne pepper
2 cups canned cannellini beans
2 cups water, or as needed
2 teaspoons truffle oil
½ teaspoon salt
¼ teaspoon ground black pepper
4 large portobello mushroom caps
4 teaspoons olive oil
½ cup vegetable broth
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Mix roasted red pepper, shallot, garlic, 1 teaspoon olive oil, mint, lime juice, Dijon mustard, cilantro, 1/2 teaspoon salt, red pepper flakes, coriander, 1 pinch black pepper, and cayenne pepper together in a bowl to make harissa sauce.
  • Combine cannellini beans and water in a small saucepan over medium-low heat; heat until warmed through, about 5 minutes. Drain.
  • Combine drained beans, 2 teaspoons truffle oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor; puree until smooth.
  • Preheat grill for medium heat and lightly oil the grate. Brush mushroom caps on both sides with 4 teaspoons olive oil; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill mushrooms, gill-side up, basting frequently with vegetable broth, about 4 minutes per side.
  • Top each mushroom cap with 1/2 cup bean puree and 2 tablespoons of harissa sauce.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 44.8 g, Fat 10 g, Fiber 12.5 g, Protein 17.1 g, SaturatedFat 1.3 g, Sodium 1191.6 mg, Sugar 9.4 g

PORTABELLA MUSHROOM QUESADILLAS



Portabella Mushroom Quesadillas image

A healthy choice for cheesy eating! If you wish to lower the fat further, you could use all fat-free cheese, but it doesn't melt as well.

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

32 inches fat-free flour tortillas
1/2 cup reduced-fat monterey jack cheese
1/2 cup kraft free shredded fat-free cheddar cheese
2 large portabella mushroom caps
4 fresh garlic cloves
2 tablespoons chopped fresh oregano
1 pinch cayenne pepper (optional)
olive oil flavored cooking spray

Steps:

  • Preheat oven to 450 degrees.
  • Cut portabello mushrooms into slices about 1/4" thick.
  • Heavily spray large baking sheet with olive oil cooking spray.
  • Spread mushrooms in single layer on sheet; place garlic on there also.
  • Bake in 450 degree oven for about 30 minutes, or until roasted and tender.
  • Lightly spray baking sheet.
  • Place tortillas on baking sheet.
  • Remove skin from garlic; mash garlic on tortilla with fork, spread around.
  • Do the same with the other tortillas.
  • Chop mushroom into pieces and divide among tortillas.
  • Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.
  • Divide oregano among tortillas, and add a pinch of cayenne, if desired.
  • Fold tortilla in half and spray top lightly with olive oil spray.
  • Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.
  • Cut each quesadilla into 3 pieces and serve.

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From jocooks.com


GRILLED VEGETABLE QUESADILLAS – SUMMER FRESH
2 cups mozzarella cheese grate. Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt. Place the vegetables on the hot grill and cook until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes. Take large flour tortilla and spread a generous amount of Summer Fresh ...
From summerfresh.com


PORTOBELLO QUESADILLAS WITH PICO DE GALLO RECIPE | MYRECIPES
Lightly coat top tortillas with cooking spray. Heat pan coated with cooking spray over medium-high heat. Place 1 quesadilla in pan; cook 2 minutes on each side or until tortillas are lightly browned. Set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with pico de gallo and sour cream.
From myrecipes.com


GRILLED VEGGIE QUESADILLAS | EASY DINNER ON THE GRILL!
2020-05-26 Preheat grill to medium-high heat. Slice onions into 1” slices; place on a large plate and set aside. Slice each bell pepper lengthwise into quarters; remove seeds. Place peppers in a large bowl. Remove peel and pit from avocado; slice into ½” slices; place in bowl with peppers.
From spicedblog.com


GRILLED PORTABELLA SANDWICH RECIPE | LAND O’LAKES
Turn portabella mushrooms round-side up. Top each mushroom with 1 slice cheese; continue grilling 2-3 minutes or until cheese is melted. STEP 6. Spread about 1 tablespoon aioli onto 1 side of each toasted bread slice. Layer 4 slices bread with grilled zucchini, onion slices and mushrooms. Top with second slice of bread. Serve warm.
From landolakes.com


CHARCOAL GRILLED QUESADILLAS - MEXICAN FOOD JOURNAL
Instructions. Shred the cheese or tear into strips. Place the tortillas on the grill and heat for 30 seconds. This makes them pliable so that you can fold them. Cover one half of the tortilla with cheese. Fold the other half of the tortilla over the cheese. Grill until the …
From mexicanfoodjournal.com


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