Grilled Portobello Quesadillas
Sang An
How to Make It
Step 1
Heat grill to medium. Brush the mushrooms with 1 tablespoon of the oil and season with ½ teaspoon salt and ¼ teaspoon pepper.
Step 2
Grill, covered, until tender, 8 to 10 minutes per side; thinly slice.
Step 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.
giunia
2011-09-14T17:25:05-04:00
These were nice, but a little too spicy for us. Next time will do them with a different kind of cheese!
RecipeRenovator
2011-08-29T09:35:59-04:00
Ooh, this looks really great. I would renovate it using Daiya pepper jack cheese shreds and corn tortillas to make it plant-based and gluten-free, just like my food blog: www.reciperenovator.com
tapegirl
2011-06-24T06:57:40-04:00
I made these for dinner last night and they were a huge success. The mushrooms add heartiness and the pepper jack melts beautifully. The flavor is far more complex than the few ingredients would suggest. The only modifications I made were substituting sliced crimini mushrooms for portobellos since they were on sale and making in the style of single tortilla folded in half to ease flipping. The recipe can be made ahead but it came together so quickly I don't think it is necessary.
