Grilled-Portobello Quesadillas

UCD recipe Grilled Portobello Quesadillas ingredients image

Grilled-Portobello Quesadillas

This grilled-portobello quesadilla mixes up traditional fillings with savoury mushrooms, scallions, and tasty salsa. Simply delicious. Adapted from Apples to Zucchini, by Virginia Schuett and Dorothy Corry.

Serving size: 1 tortilla, folded in half

PROTEIN per serving: 1.7 g* (not including tortilla)

CALORIES per serving: 200 kcal

Total FAT per serving: 5 g

Total CARBS per serving: 38 g

Number of servings: 6

Time to prepare: 30 minutes

* Protein amount may vary depending on the brands of the products that are used.

Ingredients

  • 2 tbsp canola oil

  • 1 1/2 tsp balsamic vinegar

  • Salt and pepper, to taste

  • 3 portobello mushrooms, 4 inches in diameter, stemmed

  • 2 scallions, white and green portions, thinly sliced

  • 6 tbsp tomato salsa

  • Six 8-inch tortillas

Instructions

  1. Prepare grill (or grill pan) by preheating and oiling the top.

  2. In a small bowl, mix together oil, vinegar, and salt and pepper.

  3. Brush both sides of mushrooms with oil mixture.

  4. Grill mushrooms until tender, about 8 to 10 minutes, turning once midway through grilling. Remove from grill and cut into 1/2-inch thick slices.

  5. Layer half of each tortilla with an equal portion of mushroom slices and scallions. Add 1 tbsp of salsa. Fold tortilla over filling. Repeat for remaining tortillas.

  6. Carefully transfer the filled, folded tortillas to grill, and grill until slightly blackened, several minutes per side.