Best Grilled Portobello Mushroom Quesadillas Recipes

PORTABELLA MUSHROOM QUESADILLAS

Portabella Mushroom Quesadillas image

A healthy choice for cheesy eating! If you wish to lower the fat further, you could use all fat-free cheese, but it doesn't melt as well.

Provided by PalatablePastime

Categories Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

32 inches fat-free flour tortillas
1/2 cup reduced-fat monterey jack cheese
1/2 cup kraft free shredded fat-free cheddar cheese
2 large portabella mushroom caps
4 fresh garlic cloves
2 tablespoons chopped fresh oregano
1 pinch cayenne pepper (optional)
olive oil flavored cooking spray

Steps:

Preheat oven to 450 degrees.
Cut portabello mushrooms into slices about 1/4" thick.
Heavily spray large baking sheet with olive oil cooking spray.
Spread mushrooms in single layer on sheet; place garlic on there also.
Bake in 450 degree oven for about 30 minutes, or until roasted and tender.
Lightly spray baking sheet.
Place tortillas on baking sheet.
Remove skin from garlic; mash garlic on tortilla with fork, spread around.
Do the same with the other tortillas.
Chop mushroom into pieces and divide among tortillas.
Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.
Divide oregano among tortillas, and add a pinch of cayenne, if desired.
Fold tortilla in half and spray top lightly with olive oil spray.
Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.
Cut each quesadilla into 3 pieces and serve.

SPINACH AND MUSHROOM QUESADILLAS

Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

GRILLED PORTOBELLO MUSHROOM QUESADILLAS

Grilled Portobello mushroom quesadillas image

So good and is only 249 calories

Provided by Stacey Exley

Categories Other Appetizers

Time 45m

Number Of Ingredients 6

Ingredients

4 large portobello mushrooms
1 Tbsp extra virgin olive oil (for brushing)
8 burrito wraps
2 c mozzarella grated
1 bunch basil chopped
1 small roasted bell pepper thinly sliced(if in juice,drain well)

Steps:

1. Brush EVOO (Extra virgin olive oil) over mushrooms and grill till fully cooked, then slice then set aside
2. Take 4 wraps top each with 1 mushroom that has be sliced,1/2 cup of grated Mozzarella,1/4 of Roasted bell pepper, sprinkle with Basil. Then top with another wrap, brush with evoo (Extra virgin olive oil) then grill till hot and melted. Cut each quesadilla into fours and sever immediately.

GRILLED PORTOBELLO QUESADILLAS

Grilled Portobello Quesadillas image

Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 45m

Number Of Ingredients 9

Ingredients

3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper
4 to 5 portobello mushrooms (about 1 pound), trimmed and cleaned
4 flour tortillas (10-inch)
8 ounces Monterey Jack cheese, shredded (2 1/2 cups)
2 scallions, thinly sliced
Grilled-Tomato Salsa, for serving
Sour cream, for garnish (optional)

Steps:

Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.