Sautéed portobellos are delicious in ragouts; as a topping for polenta or pizza; or as a filling for fajitas, tacos, or quesadillas. The portobello mushroom stands up to the robust flavors in these quesadillas, all the while preserving its own sturdy texture.

Recipe by Oxmoor House August 2011

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Oxmoor House

Recipe Summary

Yield:
4 servings (serving size: 1 quesadilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stack tortillas; microwave at HIGH 1 minute. Leave in microwave to keep warm while preparing filling.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; sauté 2 minutes or until tender. Add vinaigrette, beans, and pimiento; cook 1 to 2 minutes or until liquid evaporates, stirring constantly. Mash bean mixture slightly with a potato masher.

  • Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half.

  • Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and sour cream, if desired.

Source

Cooking Light Gluten-Free Cookbook

Nutrition Facts

289 calories; fat 9.3g; saturated fat 3.4g; mono fat 2.2g; poly fat 1.5g; protein 13.7g; carbohydrates 37.7g; fiber 6.1g; cholesterol 18mg; iron 2mg; sodium 512mg; calcium 364mg.
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