Grilled Portobello Mushroom Quesadillas Food

PORTABELLA MUSHROOM QUESADILLAS

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.

GRILLED PORTOBELLO AND SUMMER SQUASH QUESADILLAS

Steps:

• Preheat the grill to medium high. Brush all of the vegetables with olive oil and sprinkle with sea salt.
• Place the vegetables on the hot grill and cover. Cook for 5 to 8 minutes, flip and continue grilling another 5 to 8 minutes, or until charred and soft. Transfer vegetables to a cutting board and chop into bite sizes.
• Heat a skillet to medium-high and add enough oil to lightly coat the surface.
• Place one large flour tortilla on the hot skillet and sprinkle desired amount of mozarella cheese (I use about 1/4 to 1/3 cup per quesadilla) over the whole tortilla. Cook for about 30 seconds to 1 minute, or until cheese is mostly melted.
• Layer a generous amount of vegetables over half of the tortilla, then fold tortilla in half. continue cooking until tortilla reaches desired level of crisp. Transfer to a cutting board and chop into pieces. Repeat for remaining ingredients.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Several hours before cooking, place portobello mushrooms in a large sealable plastic bag. Pour in some olive oil, enough to coat all mushrooms, plus some excess. Sprinkle a little salt and some cracked pepper into the bag. Add about a tablespoon of minced garlic. Seal bag and shake. Refrigerate for a few hours.
• Preheat grill to high, remove the mushrooms from the bags and place on grill for 5 to 7 minutes per side or longer; you really can't overcook them. Flip them every few minutes or so.

GRILLED PORTOBELLO MUSHROOM QUESADILLAS

Steps:

• 1. Brush EVOO (Extra virgin olive oil) over mushrooms and grill till fully cooked, then slice then set aside
• 2. Take 4 wraps top each with 1 mushroom that has be sliced,1/2 cup of grated Mozzarella,1/4 of Roasted bell pepper, sprinkle with Basil. Then top with another wrap, brush with evoo (Extra virgin olive oil) then grill till hot and melted. Cut each quesadilla into fours and sever immediately.

GRILLED PORTOBELLO MUSHROOMS

Steps:

• Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
• In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
• Grill over hot grill for 10 minutes. Serve immediately.

GRILLED PORTOBELLO QUESADILLAS

Steps:

• Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
• Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.

MARINATED AND GRILLED PORTOBELLO MUSHROOMS

Steps:

• Preheat grill or grill pan.
• Clean mushrooms and lay with gills up in a shallow baking pan. In a bowl combine olive oil, butter, red pepper flakes, garlic, wine and zest. Whisk to combine and pour over mushrooms. Marinate mushrooms at room temperature for 20 minutes, turning once. Pat mushrooms dry and place gill side up in grill pan. Grill slowly for about 20 minutes, then turn and grill for about 5 to 10 minutes more. Slice and serve with polenta. Garnish with chopped parsley.