Ingredients for Portabella Mushroom Quesadillas
- 4 large flour tortillas
- Reduced Fat Monterey Jack Cheese
- Fat Free Cheddar Cheese
- Portabella Mushroom Caps
- Fresh Garlic Cloves
- Fresh Oregano
- Cayenne Pepper
- Olive Oil Flavored Cooking Spray
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How to Make Portabella Mushroom Quesadillas
- Preheat a large skillet or griddle over medium heat.
- Clean and slice 4 large portabella mushrooms (about 1 pound) into 1/2-inch thick slices.
- In a medium bowl, toss the sliced mushrooms with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread 1/4 cup of your favorite shredded cheese (cheddar, Monterey Jack, or a blend) on one half of each of 4 large flour tortillas.
- Top the cheese with half of the seasoned mushroom slices.
- Sprinkle another 1/4 cup of cheese over the mushrooms.
- Fold the tortillas in half, pressing gently to seal.
- Cook the quesadillas for 3-4 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Remove from the skillet and let cool slightly before slicing and serving. Garnish with fresh cilantro or salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
7g
Fat
8g
Carbs
10g
