Portabello Mushroom Quesadillas Food

MUSHROOM QUESADILLAS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the mushrooms, shake the pan to distribute them evenly in the pan, and then cook without disturbing until the mushrooms begin to brown, about 5 minutes. Do not add salt. Add the remaining 1 tablespoon butter along the side of the skillet if the skillet seems very dry. Toss the mushrooms, and continue to cook until nicely browned, about 2 to 3 minutes more. Season mushrooms with the chili powder and salt and cook for 1 minute. Stir in the chopped cilantro and set aside.
• Toast the tortillas directly on a medium gas burner, turning occasionally until slightly blistered on each side. (If you have an electric burner, do this in a dry cast-iron skillet.) Place the tortillas on the prepared baking sheet. Spread the jack cheese on one half of each tortilla, top with some of the mushrooms, and then sprinkle with the feta. Fold the other half of the tortilla over the filling, to make a half-moon shape. Lay another sheet of foil over the quesadillas. Bake until the cheese melts, about 12 minutes. Serve whole or sliced into wedges, with optional garnishes.

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.

JAMAICAN JERK PORTOBELLO MUSHROOM QUESADILLAS

Steps:

• Saute thinly sliced mushrooms in a teaspoon or so of EVOO. Throw in some jerk seasoning, kosher salt and cayenne -- if you have very fresh, potent cayenne, be careful! Taste to check seasonings. This is very important--without proper seasoning, this recipe will come out bland.
• Mushrooms love to soak up oil; be prepared to add a bit more if they start to stick.
• Saute until mushrooms are limp and slightly shrunk from the heat and salt.
• MEanwhile, prep quesadillas by shredding cheese onto three tortillas.
• Arrange one-fourth of the mushrooms on each cheese-covered tortilla.
• Put the quesadillas together and fry over medium head in EVOO, flipping at least once.
• Enjoy with your favorite hot sauce drizzled on top. Guacamole would also be great!

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.