ROASTED PORTOBELLO MUSHROOM QUESADILLA RECIPE
Provided by franny-2
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400°F (200°C). 2. Trim stems of mushrooms parallel to cap. Place in dish and toss with 3 tbsp (45 mL) oil and vinegar. Season well with salt and pepper. 3. Place on baking sheet and bake for 10 minutes or until tender. Thickly slice and divide each mushroom into 4 portions. 4. Lay one tortilla on counter. Sprinkle 1/4 cup (50 mL) cheese over half the tortilla. Lay 4 mushroom portions on top of cheese. Top with 1/4 cup (50 mL) tomato salsa, another 1/4 cup (50 mL) cheese and 1/4 of the coriander leaves. Fold tortilla over and press down. 5. Place remaining oil in skillet on medium heat. Place tortilla in skillet. Fry underside until browned, about 1 to 2 minutes. Flip over and fry second side until golden and cheese is melted, another 1 to 2 minutes. Repeat with other tortillas, adding more oil as needed.
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V Gover
[email protected]These quesadillas look amazing! I'm going to have to try them soon.
Damien Brow
[email protected]I can't wait to make these quesadillas for my next party. They're sure to be a hit!
Ismael Rivera Jr
[email protected]I'm saving this recipe for later. It looks like the perfect meal for a busy weeknight.
Kenneth Carver
[email protected]I'm definitely going to try this recipe. It looks so easy and delicious.
Hawa Vs
[email protected]I'm allergic to mushrooms, so I can't eat these quesadillas. But they look amazing!
Julian Moreno
[email protected]I'm not a big fan of mushrooms, but I'm willing to try these quesadillas. They look delicious!
Ahmed Milla
[email protected]I'm always looking for new and exciting ways to cook mushrooms. These quesadillas are a great way to change things up.
S D R S E S
[email protected]These quesadillas are a great way to use up leftover roasted mushrooms. I always have a few containers of roasted mushrooms in my fridge, so I can whip up a batch of these quesadillas in no time.
Yuzu Aihara
[email protected]I love that this recipe is so versatile. I've made it with different types of mushrooms, cheeses, and tortillas, and it's always delicious.
Ayon Billal
[email protected]These quesadillas are the perfect appetizer or snack. They're easy to make and they're always a crowd-pleaser.
Kendra Cawthra
[email protected]I'm not sure what I did wrong, but my quesadillas turned out dry and chewy. I think I might have overcooked the mushrooms.
Dolores Bulock
[email protected]The quesadillas were good, but I found the recipe to be a bit bland. I added some extra spices and seasonings to give them more flavor.
Monika Hamal
[email protected]These quesadillas were a bit too oily for my taste. I think I'll try roasting the mushrooms in the oven next time instead of frying them.
Ahsaan Jutt
[email protected]I've made these quesadillas a few times now and they're always a hit. They're so easy to make and they're always delicious. I love the combination of the roasted mushrooms, melted cheese, and crispy tortillas.
Mbuyiseli Hlazo
[email protected]These quesadillas were easy to make and so delicious. I followed the recipe exactly and they turned out perfect. I served them with sour cream and salsa, and they were a hit with my family.
Jason Parks
[email protected]I'm not a huge fan of mushrooms, but these quesadillas were surprisingly good. The mushrooms were roasted perfectly and had a great flavor. The cheese was melted and gooey, and the tortillas were crispy. I'll definitely be making these again.
Kalumba Blessings
[email protected]These portobello mushroom quesadillas were a hit! The mushrooms were perfectly roasted and had a delicious smoky flavor. The cheese was melted and gooey, and the tortillas were crispy. I added some avocado and salsa, and it was the perfect meal.