SAUTEED MUSHROOM AND FONTINA CHEESE QUESADILLA WITH WHITE TRUFFLE OIL
Steps:
- Preheat grill or grill pan. Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste. Grill the mushrooms until golden brown and cooked through, remove from grill and coarsely chop. Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread some of the roasted garlic puree on each. Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper. Stack to make 4 (2 layer) tortillas and cover with remaining tortilla, brush the tops with olive oil. Place on a lightly oiled baking sheet and bake or until the tortillas are lightly golden brown and the cheese has melted, about 5 to 7 minutes. Remove and drizzle with white truffle oil.
TRUFFLED MUSHROOM QUESADILLA
Sautéing the mushrooms with truffle salt gives the quesadilla a rich, earthy flavor, making this the ultimate comfort food.
Provided by lomiya
Categories One Dish Meal
Time 22m
Yield 1 large quesadilla, 1-2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in large pan. Sauté mushrooms with truffle salt until golden brown and tender. Transfer to plate. Place tortilla on same skillet. Add cheese with even layer on top and add mushrooms. Sprinkle with oregano. Place second tortilla on top. Heat until cheese begins to melt and flip. Remove when cheese is fully melted and to desired crispiness for tortilla.
Nutrition Facts : Calories 525.3, Fat 35.4, SaturatedFat 13.8, Cholesterol 50.3, Sodium 686.5, Carbohydrate 32.4, Fiber 2.3, Sugar 2.1, Protein 19.9
MUSHROOM QUESADILLA
This recipe makes a tasty lunch or have it as part of a traditional Mexican meal. I like using Corn Tortillas but the whole wheat are tasty too.Serve with your favorite Salsa and a green salad The recipe is from the column "The Chopping Block" by Philomena Corradeno, tweaked by Bergy
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Wrap the tortillas in foil and warm them in a 350F oven while you are cooking the mushrooms.
- Saute the mushrooms and garlic until most of the water from the mushrooms has evaporated.
- Season with salt & pepper.
- Divide the mushrooms & cheese between the four tortillas, fold in half.
- Serve with salsa, quacamole & sour cream (Optional).
MUSHROOM QUESADILLAS
Mushrooms make a meaty quesadilla filling. If you cook them in advance and keep them in the refrigerator, you can slap these together in a pinch.
Provided by Martha Rose Shulman
Categories dinner, easy, lunch, quick, weekday, main course
Time 20m
Yield Two quesadillas
Number Of Ingredients 11
Steps:
- Make the mushroom filling. Heat the oil over medium heat in a large, heavy frying pan. Add the shallot. Cook, stirring, until tender, about three minutes. Stir in the mushrooms. Cook, stirring, until tender and juicy, about five minutes. Add the garlic, chili, and salt and pepper. Cook, stirring, for another minute. Stir in the cilantro or epazote, and remove from the heat. Taste and adjust seasoning.
- In a microwave: Place a corn tortilla on a plate. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese, and top with another tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes, until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve. Repeat with the remaining ingredients.
- In a pan: Place a corn tortilla in a pan. Top with half the mushrooms, and spread in an even layer. Sprinkle on half the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place another tortilla on top of the cheese, and press down lightly. Flip the quesadilla over in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths, and serve. Repeat with the remaining ingredients.
Nutrition Facts : @context http, Calories 308, UnsaturatedFat 9 grams, Carbohydrate 29 grams, Fat 17 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 7 grams, Sodium 408 milligrams, Sugar 2 grams
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