Sauteed Mushroom And Fontina Cheese Quesadilla With White Truffle Oil Recipes

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SAUTEED MUSHROOM AND FONTINA CHEESE QUESADILLA WITH WHITE TRUFFLE OIL



Sauteed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil image

Provided by Bobby Flay

Categories     appetizer

Time 22m

Yield 8 servings

Number Of Ingredients 9

1/4 cup olive oil plus 2 tablespoons
12 cremini mushrooms, sliced in half
2 portobello mushrooms, cleaned and stems removed
Salt and freshly ground pepper
12 (6-inch) flour tortillas
10 cloves roasted garlic, pureed
1 pound fontina cheese, thinly sliced
3 tablespoons finely chopped fresh thyme
2 tablespoons white truffle oil

Steps:

  • Preheat grill or grill pan. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill the mushrooms until golden brown and cooked through, remove from grill and coarsely chop. Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread some of the roasted garlic puree on each. Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper. Stack to make 4 (2 layer) tortillas and cover with remaining tortilla, brush the tops with olive oil. Place on a lightly oiled baking sheet and bake or until the tortillas are lightly golden brown and the cheese has melted, about 5 to 7 minutes. Remove and drizzle with white truffle oil.

TRUFFLED MUSHROOM QUESADILLA



Truffled Mushroom Quesadilla image

Sautéing the mushrooms with truffle salt gives the quesadilla a rich, earthy flavor, making this the ultimate comfort food.

Provided by lomiya

Categories     One Dish Meal

Time 22m

Yield 1 large quesadilla, 1-2 serving(s)

Number Of Ingredients 7

1/2 cup baby bella mushroom (sliced)
1 pinch black truffle salt (to taste)
1 tablespoon olive oil (more on hand if needed)
2 flour tortillas
1/2 cup monterey jack cheese
1/8 cup manchego cheese (optional)
1/8 teaspoon dried oregano

Steps:

  • Heat olive oil in large pan. Sauté mushrooms with truffle salt until golden brown and tender. Transfer to plate. Place tortilla on same skillet. Add cheese with even layer on top and add mushrooms. Sprinkle with oregano. Place second tortilla on top. Heat until cheese begins to melt and flip. Remove when cheese is fully melted and to desired crispiness for tortilla.

Nutrition Facts : Calories 525.3, Fat 35.4, SaturatedFat 13.8, Cholesterol 50.3, Sodium 686.5, Carbohydrate 32.4, Fiber 2.3, Sugar 2.1, Protein 19.9

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