Columbia
54° F
Overcast
Overcast

Portobello Quesadillas

Published On: Apr 24 2012 02:01:22 PM CDT
Updated On: Jul 23 2010 04:50:05 AM CDT

Makes 4 servings

Here's an unconventional way to enjoy portobellos. These meaty mushrooms are more robust and hearty than many of their relatives.

2 tablespoons olive oil + extra for brushing

4 portobello mushrooms, stems and black gills removed, caps cut into ½-inch strips

1 cup finely chopped onion

1 ½ teaspoons minced garlic

Salt and pepper to taste

1 cup finely shredded Mexican cheese blend

8 (10-inch, burrito-size) flour tortillas

Tomato salsa for accompaniment

Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic. Cook, stirring occasionally, for 4 minutes or until tender. Season with salt and pepper.

Evenly divide the mushroom mixture and spread on 2 of the tortillas. Sprinkle with cheese, and then top with the remaining 2 tortillas.

Wipe the skillet clean with a moist paper towel. Lightly brush the outsides of the quesadillas with oil. Cook one at a time over medium heat for 1 ½ minutes per side or until the tortillas are golden brown and the cheese is melted.

Cut each quesadilla into 4 wedges and serve warm with salsa or chutney.

Comments

The views expressed are not those of this company or its affiliated companies. Please note by clicking on "Post" you acknowledge that you have read the Terms Of Service and the comment you are posting is in compliance with such terms. 
blog comments powered by Disqus