Portabella Mushroom Quesadillas Recipes

QUESADILLAS WITH PORTABELLA MUSHROOMS AND SPINACH

Quesadillas with Portabella Mushrooms and Spinach image

A deliciously different quesadilla

Provided by QOOQ Tablet

Time 40m

Number Of Ingredients 7

Ingredients

16 oz. portobello mushrooms
6 oz. spinach
4 Garlic
2 Tbsp. olive oil
4 Tortilla, wheat or corn
12 oz. cheddar
2 Tbsp. olive oil

Steps:

Preparing the filling. Finely slice the mushrooms with a chef's knife. Chop the spinach. Peel and mince the garlic in a garlic press.
Heat oil in a saute pan over medium heat and add the mushrooms to the pan and add the minced garlic.
Mix until combined with a wooden spoon and remove from the pan.
Preparing the tortillas. Preheat the oven to 325.
Place the tortillas in a single layer on a baking tray. Grate the cheese and evenly divide between the tortillas.
Bake in the oven for 5 minutes or until the cheese has melted. Remove the tortillas from the oven and add 1/2 the filling to 1/2 of each tortilla.
Fold the remaining 1/2 onto the filling. Heat the oil in a large pan over medium heat and add the filled tortillas to the pan.
Cook 3-4 minutes on each side or until lightly browned and crispy.
Presentation. Cut each quesadilla into 4 sections and serve immediately.

Nutrition Facts : Calories 662 calories, Carbohydrate 34 grams carbohydrates, Cholesterol 84 milligrams cholesterol, Fat 47 grams fat, Fiber 8 grams fiber, Protein 30 grams protein, SaturatedFat 20 grams saturated fat, ServingSize 1, Sodium 809 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

MUSHROOM QUESADILLAS

Mushroom Quesadillas image

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons butter, plus more as needed
10 ounces white mushrooms, sliced
1/2 to 1 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 cup coarsely chopped fresh cilantro leaves
Four 10-inch flour tortillas
8 ounces shredded Monterey jack cheese (about 2 1/2 cups)
2 ounces crumbled feta cheese (about 1/2 cup)
Optional garnishes: Sour cream, cilantro sprigs, salsa

Steps:

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

SPINACH AND MUSHROOM QUESADILLAS

Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

PORTABELLA MUSHROOM FAJITAS

Portabella Mushroom Fajitas image

Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa - a tasty dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt
12 oz fresh baby portabella or cremini mushrooms, thinly sliced (6 cups)
2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
6 flour tortillas (8 to 10 inch)
Guacamole or sour cream, if desired
Chunky-style salsa, if desired

Steps:

In 10-inch nonstick skillet, heat oil, garlic, cumin and salt over medium-high heat. Add mushrooms and bell pepper and onion stir-fry; cook 4 to 6 minutes, stirring frequently, until vegetables are crisp-tender. Sprinkle with cilantro and lime juice.
Spoon about 1/2 cup mushroom mixture onto each tortilla; roll up. Serve with guacamole and salsa if desired.

Nutrition Facts : Calories 190, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Fajita, Sodium 420 mg, Sugar 2 g, TransFat 0 g

PORTABELLA MUSHROOMS WITH HERBS

Portabella Mushrooms with Herbs image

Marinating with fresh herbs and garlic is the secret to flavor-packed grilled portabellas.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h20m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons olive or vegetable oil
1 tablespoon balsamic vinegar
1 teaspoon chopped fresh or 1/4 teaspoon dried oregano leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/8 teaspoon salt
1 clove garlic, finely chopped
4 fresh portabella mushroom caps (about 4 inches in diameter)
1/4 cup crumbled herb-and-garlic feta cheese (1 oz)

Steps:

In large glass or plastic bowl or resealable food-storage plastic bag, mix oil, vinegar, oregano, thyme, salt and garlic. Add mushrooms; turn to coat. Cover dish or seal bag; refrigerate 1 hour.
Heat coals or gas grill for direct heat. Remove mushrooms from marinade (mushrooms will absorb most of the marinade). Cover and grill mushrooms over medium heat 8 to 10 minutes or until tender. Sprinkle with cheese.

Nutrition Facts : Calories 110, Carbohydrate 4 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 1 g, TransFat 0 g

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.

PORTABELLO MUSHROOM QUESADILLAS RECIPE

Portabello Mushroom Quesadillas Recipe image

Like white shoes and bathing suit diets, the first hint of warm weather inevitably is accompanied by a bumper harvest of barbecue cookbooks. But when you get right down to it, grilling is cooking at its most elemental: man, meat and fire. Anything else is elaboration.After more than 60 years of barbecue books, can there really be anything new to say?Depends on what you mean by "new." Certainly each grill guy who writes a book (and they are almost universally guys), tries to find his own twist on the subject--his own approach and, of course, his own set of recipes. But basically, almost all barbecue cookbooks proceed down the same path, at about the same pace. The form is as ritualized as any detective novel.First there's the equipment. Ahhh yes, the equipment; would grilling truly be as attractive without it? In the old days, this revolved around the do-it-yourself building of backyard barbecue pits. Today, it's arguments about "gas vs. charcoal" and discussions of thousand-dollar grills and talking barbecue forks.What is believed to be the first barbecue cookbook was published by Sunset magazine in 1938. Bound in board (literally, the cover is a very he-man plank), it is half project book, half cookbook. Or, as they put it then, "barbe-construction" and "barbe-cookery." The latter was written by the late Virginia Rich, more famous recently for her series of culinary murder mysteries featuring a sleuthing chef.The coolest part of this book is the construction plans. This was a time when "do-it-yourself" consisted of far more than merely changing light bulbs. Real men, it seems, were adept at everything from digging pits to pouring cement and laying brick. (Or maybe they weren't but wanted to think they were. Wasn't there an "I Love Lucy" episode about Ricky and Fred building a barbecue?)Make no mistake about it, some of these projects amount to major remodeling, the backyard barbecue equivalents of the Taj Mahal. "Plan 13" is for a "barbecue, oven, fireplace, sink, cupboards and work surfaces" and is more than 16 feet wide (it calls for 2,100 bricks, the plan advises helpfully). You can't help but wonder how many of these were converted to planters during the 1970s.Today's barbecue cookbooks aim a bit lower. Even something as detailed as Cook's Illustrated magazine--in its new book--limits itself to electric and chimney starters, hardwood charcoal and tongs. Instead of do-it-yourself know-how, today's books seem to focus more on "spend-it-yourself." Most have at least something about those gleaming, stainless steel $3,000 mega-grills.Sometimes in grill books the food even seems secondary. Usually, there's a selection of "foolproof" basic recipes followed by an increasingly more complicated series of rubs, marinades and sauces, culminating in dishes where--whatever the generation--the fact that they're cooked on the barbecue seems to be almost secondary.From today's vantage point, the food in the 1938 Sunset book is pretty basic stuff. There's an interesting-sounding barbecue sauce, but it's probably most notable for its mangling of names. Veal "sati" is easy enough to figure out, but it takes some puzzling to decipher "passoli" (hint: it's Mexican, not Italian, and it's made with hominy).The first major revision of this book came in 1950. Quite a lot had changed in the world during the intervening 12 years, and that is amply reflected in the recipe selection. This is an almost startlingly sophisticated book--a sure antidote for anyone who insists that the 1950s were a dead time in American cuisine. An early version of Korean bulgogi , sophisticated French herbal butters, broiled wild mallard duck and a whole tuna pit-cooked on banana leaves are just a few of the recipes.Of course, with grilling, the simple things are almost always the best. That's true with this book as well. If you can find a copy, it's worth it just to gaze mournfully at the pictures of the different cuts of meat and remember when "well-marbled" referred to something other than a fancy new countertop.The meat is the only thing that's leaner about this year's crop of grilling books. We've sorted through the most recent--including from the last several years--and highlighted these we think are especially worth mention."How to Grill" by Steven Raichlen ( Workman, $19.95; 2001)As he taught cooking classes in the heart of barbecue country, Raichlen discovered a strange phenomenon: Students were peppering him with questions about grilling, and once they opened up, even some of the hard-core guys were asking basic questions. So was born Raichlen's picture-filled primer on grilling, which covers a variety of techniques--from setting up charcoal grills for smoking to preparing lobster for grilling.Raichlen, who also wrote the recipe-filled "Barbecue! Bible" (Workman, $19.95) and a follow-up book on sauces and rubs, takes a modern-guy sort of tone here. To help you decide gas vs. charcoal, he starts by asking "Are you process-or result-oriented?" Yet among the 150 straightforward recipes is one for barbecued whole pig, undoubtedly appealing to run-of-the-mill grillers, but also to the sorts of weekend barbecue warriors who'll drive miles in search of custom butchers.The nifty photos are the best part about "How to Grill." Packaged with big type and colorful boxes of tips, they make the book seem quite handy. That the recipes, such as Brazilian Coconut Shrimp Kebabs, sound good is almost secondary. The only slightly glaring part of all this is that color photos look a bit unappetizing on the book's white pages. But no doubt the pages soon will be splattered, as any good cookbook's should be."Weber's Big Book of Grilling" by Jamie Purviance and Sandra S. McRae (Chronicle Books, $22.95; 2001)After taking barbecuing to new heights a few years ago with "Weber's Art of the Grill" (see below), the grill-maker has gone more down-home. It's latest recipe epic, a hefty, softbound book, has a recipe for every day of the year. The "Big Book" is more fun, from its slightly silly tone ("In the beginning, there was fire, and it was good") to old black-and-white photos of guys standing around grills in sport shirts.But the book's recipes are also really good. They're not so complicated that you spend more time prepping than grilling, nor so simple that you can't serve something such as Simple Salmon Marinade to guests (1/4 cup extra-virgin olive oil, 1/4 cup soy sauce, 1/4 cup Dijon mustard, 3 tablespoons prepared horseradish, 2 tablespoons light brown sugar, 1 teaspoon rice vinegar. Marinate the salmon in all but 1/3 cup of marinade about 30 minutes; brush the rest on while grilling).The Tia Maria Skirt Steak won praise from our steak fans, while Tequila Shrimp was another winner. In fact, flipping through the pages, few recipes-if any--sound unappealing, and that's pretty unusual in a cookbook today.'Barbecues 101" by Rick Rodgers (Broadway, $15; 2001)In previous books, Rodgers has talked turkey ("Thanksgiving 101") and the holidays ("Christmas 101"), and now he takes on the freshmen barbecue class. Although his slim, picture-less book is nowhere near the size of Raichlen's "How to Grill," it still has good information. You just have to rely on words rather than pictures and graphics to get you through.The usual topics are covered: gas vs. charcoal, smoking, grilling safety. Then Rodgers takes us to his recipes, starting with some sauces you can slap on, such as Napa Red Wine Marinade and Bangkok Lemongrass Marinade, and eventually getting to the big stuff, Grilled Steak 101. (There's also Grilled Burgers 101, Grilled Pork Chops 101, BBQ Chicken 101--you get the idea--as well as more advanced numbers.)Though probably a book more for the novice, even old grill hands might find a recipe or two, such as the Portobello Mushroom Quesadillas. They were good, though--come to think of it--an old grill-hand might not do mushrooms."The Best Recipe Grilling & Barbecue" by the editors of Cook's Illustrated magazine (Boston Common Press, $29.95; 2001)Combine Consumer Reports with a cookbook and you'll get this big book from the folks at Cook's Illustrated, a magazine known for its painstaking attention to every possible food preparation detail. "We lit more than 5,000 fires to find the absolute best way to grill," the cover says of its 400 "exhaustively" tested recipes, from grilled bruschetta and pizza to charcoal-grilled squid. But before the recipes come somewhat exhaustive descriptions, such as 3 1/2 pages on grilling burgers and five pages talking chicken.Of course some cookbooks might just lay it out there--burgers are best made with 20%-fat ground beef. Not so Cook's, which editor and publisher Chris Kimball says in the book's introduction is almost "plodding" when it comes to recipe development. Here we're given how this decision was arrived at (which includes the final thought that you should grind your own meat), detailed in 22 paragraphs.The idea, Kimball writes, is that once you've mastered the book's techniques, when you pop open that beer and stand around the grill, you'll "appear the very model of the easygoing barbecue chef.""Weber's Art of the Grill" by Jamie Purviance (Chronicle Books, $35; 1999)This big, bold book from a couple of years ago still looks good on the coffee table, and its full-page color photos will get you in the spirit to grill for guests, if nothing else. Bliss Potatoes With Sour Cream and Caviar, or Crispy Asian Duck Breasts and Soft Polenta--two of the recipes--might be a bit much for the boys on a Saturday night, but not for the grilling sophisticate.This is more grilling as art form, the book says, which means controlling the fire, getting down some techniques and working with a good recipe. And, of course, buying an expensive book. Still, there's good information here, and if you've got one of those big fancy grills, this might go well with it."Born to Grill: An American Celebration" by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, $15.95; 1998)You can tell from this book or any of the Jamisons' others ("Smoke and Spice" won a James Beard award) that this couple likes to cook outdoors. In every recipe, they like to "fire up the grill." Their recipes are somewhat creative and have the sound of those from folks who like to eat (Banana-Glazed Butterflied Pork Chops, Garlic and Guac Burger, Bourbon Turkey Breast Filets, Cinnamon Chicken With Crunchy Cashew Relish).There also are bits on grilling principles, wood chips and chunks, and gas and charcoal grills. While this may not be the best first grill book (no chicken breast 101 here), it's a nice one to add to any collection.

Provided by Russ Parsons

Categories GRILL, MAINS, VEGETARIAN

Time 45m

Yield Serves 8

Number Of Ingredients 9

Ingredients

1/2 cup extra-virgin olive oil
3 large cloves garlic, crushed under a knife
4 portabello mushrooms, stems trimmed and discarded
Garlic Oil
Salt
Freshly ground pepper
8 (8-inch) flour tortillas
1 cup shredded Fontina cheese
2 teaspoons chopped fresh rosemary or a combination of rosemary, sage and thyme

Steps:

Heat the oil and garlic in a saucepan over very low heat just until tiny bubbles appear around the garlic, about 5 minutes. Remove the pan from the heat and let the oil stand 1 hour. Use a slotted spoon to discard the garlic.
Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ash. In a gas grill, preheat on high.
Lightly oil the cooking rack. Brush the mushroom caps liberally with garlic oil and lightly season them with salt and pepper. Place the mushrooms on the grill and cover. Grill, turning once, until the mushrooms are tender, about 6 minutes. Transfer them to a cutting board and slice into 1/2-inch-wide strips.
Place 4 tortillas on a work surface and sprinkle each with 1/4 cup of the cheese. Top with equal amounts of the mushroom strips, sprinkle with the herbs, then carefully place each on the grill. Top each with one of the remaining tortillas. Grill the quesadillas until the underside is lightly browned, about 45 seconds, then turn and grill to brown the other side. Cut each quesadilla into 6 wedges and serve immediately.

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.

GRILLED PORTABELLA QUESADILLAS

Grilled Portabella Quesadillas image

Provided by My Food and Family

Categories Recipes

Time 35m

Number Of Ingredients 7

Ingredients

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

ROASTED PORTOBELLO MUSHROOM QUESADILLA RECIPE

Roasted Portobello Mushroom Quesadilla Recipe image

Provided by franny-2

Number Of Ingredients 8

Ingredients

4 large portobello mushrooms
1/4 cup (50 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
Salt and freshly ground pepper
4 large flour or whole wheat tortillas
2 cups (500 mL) grated Monterey Jack Cheese
1 cup (250 mL) chunky tomato salsa
1/4 cup (50 mL) coriander leaves

Steps:

1. Preheat oven to 400°F (200°C). 2. Trim stems of mushrooms parallel to cap. Place in dish and toss with 3 tbsp (45 mL) oil and vinegar. Season well with salt and pepper. 3. Place on baking sheet and bake for 10 minutes or until tender. Thickly slice and divide each mushroom into 4 portions. 4. Lay one tortilla on counter. Sprinkle 1/4 cup (50 mL) cheese over half the tortilla. Lay 4 mushroom portions on top of cheese. Top with 1/4 cup (50 mL) tomato salsa, another 1/4 cup (50 mL) cheese and 1/4 of the coriander leaves. Fold tortilla over and press down. 5. Place remaining oil in skillet on medium heat. Place tortilla in skillet. Fry underside until browned, about 1 to 2 minutes. Flip over and fry second side until golden and cheese is melted, another 1 to 2 minutes. Repeat with other tortillas, adding more oil as needed.

More about "portabella mushroom quesadillas recipes"

PORTOBELLO MUSHROOM QUESADILLAS RECIPE - MISSION FOODS

Step 1. Heat canola oil over medium-high heat in a non-stick skillet. Sauté onion until tender, 2 to 3 minutes. Add mushrooms and cook until tender and water …
From missionfoods.com
Servings 2
Total Time 5 mins
Category Dinner

Heat canola oil over medium-high heat in a non-stick skillet. Sauté onion until tender, 2 to 3 minutes. Add mushrooms and cook until tender and water has evaporated, about 5 to 6 minutes. Season with salt. Empty skillet into a bowl and set aside.
Heat up the same non-stick skillet over medium-high heat. Lightly brush one side of a tortilla with canola oil and lay brushed side down into the hot skillet. Spoon sautéed mixture and spread evenly. Top with a few rosemary leaves, mozzarella cheese and a slice of provolone cheese. Place second tortilla brushed side up on top.
Cook the quesadilla over medium heat for 1 to 2 minutes or until cheese has melted and quesadilla is easy to turn. Gently turn the quesadilla over and cook 2 minutes more. Cook until quesadilla is light golden brown on both sides.

Portabella Mushroom Quesadillas Recipes

QUESADILLAS WITH PORTABELLA MUSHROOMS AND SPINACH

A deliciously different quesadilla

MUSHROOM QUESADILLAS

SPINACH AND MUSHROOM QUESADILLAS

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

PORTABELLA MUSHROOM FAJITAS

Sandwiches ready in 30 minutes! Enjoy these delicious mushroom and veggie fajitas served with guacamole and salsa - a tasty dinner.

PORTABELLA MUSHROOMS WITH HERBS

Marinating with fresh herbs and garlic is the secret to flavor-packed grilled portabellas.

JAMAICAN JERK PORTOBELLO MUSHROOM QUESADILLAS

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.

PORTABELLA MUSHROOM QUESADILLAS

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.

PORTABELLO MUSHROOM QUESADILLAS RECIPE

GRILLED PORTOBELLO QUESADILLAS

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

GRILLED PORTABELLA QUESADILLAS

ROASTED PORTOBELLO MUSHROOM QUESADILLA RECIPE

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