Makes 4 servings
Here's an unconventional way to enjoy portobellos. These meaty mushrooms are more robust and hearty than many of their relatives.
2 tablespoons olive oil + extra for brushing
4 portobello mushrooms, stems and black gills removed, caps cut into ½-inch strips
1 cup finely chopped onion
1 ½ teaspoons minced garlic
Salt and pepper to taste
1 cup finely shredded Mexican cheese blend
8 (10-inch, burrito-size) flour tortillas
Tomato salsa for accompaniment
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic. Cook, stirring occasionally, for 4 minutes or until tender. Season with salt and pepper.
Evenly divide the mushroom mixture and spread on 2 of the tortillas. Sprinkle with cheese, and then top with the remaining 2 tortillas.
Wipe the skillet clean with a moist paper towel. Lightly brush the outsides of the quesadillas with oil. Cook one at a time over medium heat for 1 ½ minutes per side or until the tortillas are golden brown and the cheese is melted.
Cut each quesadilla into 4 wedges and serve warm with salsa or chutney.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.