Jamaican Jerk Portobello Mushroom Quesadillas Recipes

JAMAICAN JERK PORTOBELLO MUSHROOM QUESADILLAS

Jamaican Jerk Portobello Mushroom Quesadillas image

Made this up for dinner tonight. I had a shaker of jamaican jerk seasoning from Penzey's that I hadn't used much, and decided to throw it in. It was fabulous.

Provided by spatchcock

Categories Cheese

Time 15m

Yield 4 quesadillas

Number Of Ingredients 8

Ingredients

2 large portabella mushrooms, thinly sliced
1/2-3/4 cup shredded part-skim mozzarella cheese (more to taste)
8 corn tortillas
jamaican jerk spice (to taste)
cayenne pepper (to taste)
kosher salt (to taste)
olive oil (for frying)
hot sauce (for serving)

Steps:

Saute thinly sliced mushrooms in a teaspoon or so of EVOO. Throw in some jerk seasoning, kosher salt and cayenne -- if you have very fresh, potent cayenne, be careful! Taste to check seasonings. This is very important--without proper seasoning, this recipe will come out bland.
Mushrooms love to soak up oil; be prepared to add a bit more if they start to stick.
Saute until mushrooms are limp and slightly shrunk from the heat and salt.
MEanwhile, prep quesadillas by shredding cheese onto three tortillas.
Arrange one-fourth of the mushrooms on each cheese-covered tortilla.
Put the quesadillas together and fry over medium head in EVOO, flipping at least once.
Enjoy with your favorite hot sauce drizzled on top. Guacamole would also be great!

Nutrition Facts : Calories 187.6, Fat 6, SaturatedFat 3.1, Cholesterol 18.1, Sodium 199.6, Carbohydrate 24.3, Fiber 3.6, Sugar 1.5, Protein 10.7

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

Ingredients

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.

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

Ingredients

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.

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