We thought this was very good. It took relatively little prep time other than chopping the mushrooms (we food processed the onion and jalapeÃ±o). We didn't have a red onion, so we used white, and it still tasted great. Like another reviewer, we served this for dinner with black beans. We'll definitely be having it again!
Mushroom and Fontina Quesadillas
Substitute Monterey Jack cheese for fontina, if you wish. Chop the vegetables in advance; refrigerate. Finish the recipe just before serving.
Yield: 8 servings (serving size: 2 wedges)
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Amount per serving
- Calories: 58
- Calories from fat: 48%
- Fat: 3.1g
- Saturated fat: 0.7g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.1g
- Protein: 3.8g
- Carbohydrate: 5.5g
- Fiber: 2.1g
- Cholesterol: 4mg
- Iron: 0.7mg
- Sodium: 232mg
- Calcium: 0.7mg
- Cooking spray
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped jalapeño pepper
- 2 1/2 cups finely chopped portobello mushroom caps
- 4 cups finely chopped shiitake mushrooms
- 1/4 teaspoon salt
- 4 (8-inch) whole wheat flour tortillas
- 1/4 cup (1 ounce) shredded fontina cheese, divided
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.
- Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.
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Mushroom and Fontina Quesadillas Recipe at a Glance