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Grilled Portobello Quesadillas

Grilled Portobello Quesadillas and Corn and Avocado Salad
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Serves 4| Hands-On Time: | Total Time:



  1. Heat grill to medium. Brush the mushrooms with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Grill, covered, until tender, 8 to 10 minutes per side; thinly slice.
  3. Lightly brush 1 side of each of the tortillas with the remaining tablespoon of oil. Form 4 sandwiches with the tortillas (oiled sides facing out), mushrooms, and cheese. Grill, covered, until the cheese is melted and the tortillas are crisp, 1 to 3 minutes per side.
By July, 2011

Nutritional Information

  • Per Serving
  • Calories 605
  • Fat 33g
  • Sat Fat 13g
  • Cholesterol 61mg
  • Sodium 1,214mg
  • Protein 22g
  • Carbohydrate 54g
  • Sugar 3g
  • Fiber 4g
  • Iron 4mg
  • Calcium 431mg
What does this mean? See Nutrition 101 .

Quick Tip

Portobello Mushrooms
The portobellos can be grilled and the quesadillas assembled up to 4 hours in advance; refrigerate, tightly covered.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.