Roasted Portobello Mushroom Quesadilla Recipes
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.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
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
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
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 MUSHROOMS WITH BLUE CHEESE
Meaty portobellos are topped with blue cheese. Great for appetizers or as a burger on a toasted bun.
Provided by Dianne
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 40m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven or toaster oven to 425 degrees F (220 degrees C).
- Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap.
- Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 6.9 g, Cholesterol 9.5 mg, Fat 3.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 634.5 mg, Sugar 2.2 g
ROASTED PORTOBELLO MUSHROOM QUESADILLA RECIPE
Provided by franny-2
Number Of Ingredients 8
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.
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