Grilled-Portobello Quesadillas
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
-
Prepare grill (or grill pan) by preheating and oiling the top.
-
In a small bowl, mix together oil, vinegar, and salt and pepper.
-
Brush both sides of mushrooms with oil mixture.
-
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.
-
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.
-
Carefully transfer the filled, folded tortillas to grill, and grill until slightly blackened, several minutes per side.