Mushroom Quesadilla
Ingredients
The quesadilla filling
-
1
tablespoon
extra virgin olive oil
-
1
cup
diced yellow onion
-
6
ounces
Portobello mushrooms
-
1½
teaspoons
minced garlic
-
¼
teaspoon
kosher salt
-
6
ounces
sun-dried tomatoes
-
½
cup
chopped fresh Italian parsley
The quesadilla assembly
-
8
whole
whole wheat or sun-dried tomato tortillas
-
6
ounces
Mozzarella cheese
-
2
ounces
Parmesan cheese
Instructions
- Heat olive oil in a skillet and sauté onions until soft.
- Add mushrooms, garlic, and salt; cook until mushrooms are browned.
- Remove the mixture from the skillet and combine the cheeses in a bowl.
- Brush the skillet with olive oil and place a tortilla in it.
- Sprinkle cheese, mushroom mixture, sun-dried tomatoes, and parsley on the tortilla.
- Top with another tortilla and press down.
- Cook until the bottom tortilla is crisp, then flip and cook the other side.
- Repeat with remaining ingredients to make 4 quesadillas.
- Slice into wedges and serve.
Nutrition Facts (estimated)
Servings
4 quesadillas
Calories
600
Total fat
29g
Total carbohydrates
63g
Total protein
26g
Sodium
20mg
Cholesterol
43mg
You might also like