Portobello Quesadilla Recipes

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ROASTED PORTOBELLO CAPS



Roasted Portobello Caps image

Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak.

Provided by EatingWell Test Kitchen

Categories     Healthy Portobello Mushroom Recipes

Time 40m

Number Of Ingredients 7

4 large portobello mushrooms, stems removed
¼ teaspoon salt, divided
Freshly ground pepper to taste
¼ cup plain dry breadcrumbs
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley
1 tablespoon extra-virgin olive oil

Steps:

  • Preheat oven to 450 degrees F. Coat a rimmed baking sheet or roasting pan with cooking spray.
  • Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with 1/8 teaspoon salt and pepper. Roast until tender, about 20 minutes.
  • Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, the remaining 1/8 teaspoon salt and pepper in a small bowl. Remove the mushrooms from the oven and top each cap with about 2 tablespoons of the breadcrumb mixture, spreading evenly. Return to the oven and roast until the breadcrumbs are browned, about 5 minutes.

Nutrition Facts : Calories 94.1 calories, Carbohydrate 9.7 g, Cholesterol 2.2 mg, Fat 5 g, Fiber 1.8 g, Protein 4 g, SaturatedFat 1 g, Sodium 250.6 mg, Sugar 3.3 g

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 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.

ROASTED PORTOBELLO MUSHROOM QUESADILLA RECIPE



Roasted Portobello Mushroom Quesadilla Recipe image

Provided by franny-2

Number Of Ingredients 8

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.

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.

POTATO QUESADILLAS



Potato Quesadillas image

I made potato-rolled tacos all the time and wanted to switch it up, so I started making quesadillas out of my original recipe. I serve the creamy, crispy potato quesadillas with salsa and sour cream. For an extra surprise, serve homemade guacamole, too. -Marina Castle-Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 7

1 cup mashed potatoes (without added milk and butter)
1 cup tomatillo salsa, divided
1/4 cup thinly sliced green onions
2 flour tortillas (10 inches)
1 cup shredded cheddar cheese
2 tablespoons butter, softened
1/2 cup sour cream

Steps:

  • In a large bowl, combine mashed potatoes, 1/2 cup tomatillo salsa and green onions. Top one half of each tortilla with half the potato mixture; sprinkle with 1/2 cup cheese. Fold tortilla to close. Lightly butter top and bottom of quesadillas. , In a large cast-iron skillet or griddle, in batches, cook quesadillas over medium heat until golden brown and heated through, 2-3 minutes on each side. Cut into wedges. Serve with sour cream and remaining 1/2 cup tomatillo salsa. If desired, sprinkle with additional green onions.

Nutrition Facts : Calories 394 calories, Fat 24g fat (14g saturated fat), Cholesterol 64mg cholesterol, Sodium 877mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 5g fiber), Protein 11g protein.

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

BARBECUE PORTOBELLO QUESADILLAS



Barbecue Portobello Quesadillas image

The smoky mushroom filling in this quesadilla is reminiscent of pulled pork, but with a fraction of the calories.

Provided by Breana Lai, M.P.H., R.D.

Time 45m

Yield 4

Number Of Ingredients 10

½ cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce (see Note), minced*
1 tablespoon canola oil
1 pound portobello mushroom caps, gills removed, diced
1 medium onion, finely diced
4 each 8- to 10-inch whole-wheat tortillas
¾ cup shredded Monterey Jack cheese
2 teaspoons canola oil

Steps:

  • Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 319.9 calories, Carbohydrate 47.1 g, Cholesterol 18.9 mg, Fat 13.3 g, Fiber 5.1 g, Protein 12.4 g, SaturatedFat 4.6 g, Sodium 744.1 mg, Sugar 12 g

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