PORTABELLA MUSHROOM QUESADILLAS
A healthy choice for cheesy eating! If you wish to lower the fat further, you could use all fat-free cheese, but it doesn't melt as well.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees.
- Cut portabello mushrooms into slices about 1/4" thick.
- Heavily spray large baking sheet with olive oil cooking spray.
- Spread mushrooms in single layer on sheet; place garlic on there also.
- Bake in 450 degree oven for about 30 minutes, or until roasted and tender.
- Lightly spray baking sheet.
- Place tortillas on baking sheet.
- Remove skin from garlic; mash garlic on tortilla with fork, spread around.
- Do the same with the other tortillas.
- Chop mushroom into pieces and divide among tortillas.
- Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.
- Divide oregano among tortillas, and add a pinch of cayenne, if desired.
- Fold tortilla in half and spray top lightly with olive oil spray.
- Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.
- Cut each quesadilla into 3 pieces and serve.
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Kauthar Ebrahim
[email protected]These quesadillas were delicious! The mushrooms were cooked perfectly and the cheese was melted and gooey. I loved the combination of flavors. I will definitely be making these again.
Richie Valli
[email protected]These quesadillas were a bit bland for my taste. I think I would have liked them better with some more seasoning. I also found that the mushrooms were a bit tough. Overall, I was disappointed with this recipe.
Muhammad Dulalhussai
[email protected]I've made these quesadillas several times now, and they're always a crowd-pleaser. The portobello mushrooms are the star of the show, and the cheese and salsa are the perfect complements. I highly recommend this recipe!
Iqbal Tanoli
[email protected]These quesadillas were easy to make and turned out great. I used a store-bought salsa, but I think it would be even better with a homemade salsa. I also added some diced avocado, which was a nice touch.
Ghulam Yaseen Shah
[email protected]I made these quesadillas for dinner last night and they were delicious! The mushrooms were cooked perfectly and the cheese was melted and gooey. I loved the combination of flavors. I will definitely be making these again.
manik hosen
[email protected]These quesadillas were a bit bland for my taste. I think I would have liked them better with some more seasoning. I also found that the mushrooms were a bit tough. Overall, I was disappointed with this recipe.
Vishal Sarjoo
[email protected]I've made these quesadillas several times now, and they're always a crowd-pleaser. The portobello mushrooms are the star of the show, and the cheese and salsa are the perfect complements. I highly recommend this recipe!
Roxanne Knight
[email protected]These quesadillas were easy to make and turned out great. I used a store-bought salsa, but I think it would be even better with a homemade salsa. I also added some diced avocado, which was a nice touch.
Zarate is going to eat you
[email protected]I'm not a huge fan of mushrooms, but these quesadillas were surprisingly good. The mushrooms were cooked perfectly and didn't have that slimy texture that I usually associate with them. The cheese and salsa were also great.
Joshua Stone
[email protected]These quesadillas were a hit at my last party! The portobello mushrooms added a delicious umami flavor, and the cheese was perfectly melted and gooey. I'll definitely be making these again.