Grilled Portobello Quesadillas Food

GRILLED PORTOBELLO QUESADILLAS

Steps:

• Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.
• Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.
• Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.
• Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.
• Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.

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 WITH BASIL MAYONNAISE SANDWICH

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate. Whisk together the balsamic vinegar, olive oil, and garlic in a small bowl.
• Arrange the portobello mushrooms gill-side up on a tray or baking sheet. Brush the mushrooms with some of the vinegar mixture, and allow to marinate for 3 to 5 minutes.
• Place the marinated mushrooms on the preheated grill, gill-side down. Grill mushrooms until tender, brushing both sides of the mushrooms with the remaining marinade, about 4 minutes on each side.
• Mix the mayonnaise, dijon mustard, lemon juice, and basil in a small bowl. Butter the toasted kaiser rolls, then spread with the mayonnaise mixture. Divide the mushrooms, lettuce, and tomato slices evenly to make 6 sandwiches.

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.

GRILLED PORTOBELLO AND RAJAS SALSA TACO WITH QUESO FRESCO

Steps:

• Heat a grill to medium high.
• For the Bobby's rub for beef and pork: Combine the ancho chile, coriander, mustard, paprika, black pepper, salt, chile de arbol, cumin and oregano in a bowl. Set aside 2 tablespoons for the mushrooms. (Store the remaining spice rub, tightly covered, in a cool, dry place for up to 6 months.)
• For the portobello mushrooms and rajas: Brush the mushrooms generously with canola oil and season the gill sides with the reserved 2 tablespoons spice rub. Brush the Anaheim chile and bell peppers with canola oil and season with salt and pepper. Put the mushrooms spice-side down on the grill. Put the peppers on the grill and cover the grill. Grill the mushrooms, turning once, until a knife inserted in the thickest part meets no resistance, 4 to 5 minutes per side. Transfer to a cutting board and tent with foil to keep warm. Grill the Anaheim chile and bell peppers, turning, until charred on all sides, 10 to 15 minutes (the Anaheim will take a few minutes less than the bell peppers). Transfer the peppers and chile to a bowl, cover tightly with plastic wrap and let rest 10 minutes.
• For the tortillas and toppings: While the peppers rest, warm the tortillas on the grill a few seconds on each side; keep warm.
• Remove the skins and seeds from the bell peppers and chile. Thinly slice the peppers, chile and mushrooms and combine in a bowl. Add the cilantro, olive oil, scallions, Fresno chiles, lime juice and salt and pepper.
• Fill the tortillas with the vegetable mixture and top with queso fresco and a squeeze of lime.

GRILLED PORTOBELLOS WITH ARUGULA

Steps:

• Heat outdoor grill or cast iron grill pan. Gently brush off any dirt from caps. In a small bowl whisk together the oil and vinegar and season with salt & pepper. Brush caps with vinegar & oil mixture and place on grill. Cook for 2 minutes per side or until mushroom is tender. Brush occasionally with vinegar and oil. Drizzle remaining vinegar and oil over arugula. Shave parmesan into greens and toss. Slice grilled portobellos and arrange on top of arugula

GRILLED PORTABELLA QUESADILLAS

Steps:

• 1. Combine oil and garlic in small bowl. Brush caps with garlic oil. Spoon remaining garlic oil over mushroom gills.
• 2. Grill mushrooms, gill-sides up, 4 - 6 minutes; slice into 1/4-inch strips and season with salt.
• 3. Place 4 tortillas on lightly oiled grill rack. Top with spinach, portabellas, cheese, tomatoes and 4 remaining tortillas. Grill 1-2 minutes until lightly toasted. With a wide spatula, carefully flip and toast other side 1 minute. Cut each quesadilla into quarters.

GRILLED QUESADILLAS

Steps:

• In a bowl, mash beans along with 1/2 cup of the salsa with a potato masher.
• Spread mixture evenly over the 4 tortillas leaving a 1/2 inch border.
• In this order sprinkle mixture with onions, olives, coriander and, finally, cheese.
• Fold tortillas over and press to seal.
• Place on greased grill over medium-high heat and cook, turning halfway through, for 8 tp 10 minutes or until browned and crisped.
• Garnish with rest of salsa.

GRILLED PORTOBELLO BURGERS

Steps:

• Brush mushrooms with 4 tablespoons vinaigrette. Grill mushrooms and onion, covered, over medium heat 3-4 minutes on each side or until tender. Top mushrooms with red peppers, onion and cheese. Grill, covered, 2-3 minutes longer or until cheese is melted. Grill rolls, cut side down, 1-2 minutes or until toasted., Spread roll bottoms with mayonnaise and drizzle with remaining vinaigrette. Top with mushrooms; replace roll tops.

GRILLED CAPRESE QUESADILLAS

Steps:

• Layer half of each tortilla with cheese and tomatoes; sprinkle with basil, olives and pepper to taste. Fold tortillas to close. , Grill, covered, over medium-high heat until lightly browned and cheese is melted, 2-3 minutes per side.

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.