Best Mushroom And Bell Pepper Quesadillas Or Soft Tacos Recipes

MARINATED MUSHROOMS WITH RED BELL PEPPERS

Marinated Mushrooms with Red Bell Peppers image

This is perfect for a buffet or as a football appetizer menu addition. I make these a couple of days ahead and store them in a glass jar. Even non-mushroom-eaters like this one. On occasion, I kick this up by adding 1/8 teaspoon red pepper flakes instead of the black pepper.

Provided by NONA

Categories Appetizers and Snacks Vegetable Mushrooms

Time 5h

Yield 12

Number Of Ingredients 12

Ingredients

½ cup red wine vinegar
⅓ cup water
2 tablespoons corn oil
1 teaspoon white sugar
1 tablespoon chopped onion
1 tablespoon chopped fresh parsley
½ teaspoon dried basil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon fresh ground black pepper
2 (16 ounce) packages fresh mushrooms, stems removed
½ red bell pepper, diced

Steps:

Combine the vinegar, water, oil, sugar, onion, parsley, basil, garlic, salt, and pepper; bring to a boil. Stir in the mushrooms and red bell pepper; return mixture to a boil; reduce heat and simmer until the mushrooms are tender, 5 to 10 minutes. Remove from heat and allow to cool to room temperature. Transfer to a covered container and store in refrigerator at least 4 hours before serving.

Nutrition Facts : Calories 44.1 calories, Carbohydrate 4.2 g, Fat 2.6 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 53 mg, Sugar 1.8 g

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Ingredients

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

Steps:

Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Grilled Bell Peppers, Onion and Mushrooms image

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

Steps:

Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g

MUSHROOM AND BELL PEPPER QUESADILLAS OR SOFT TACOS

Mushroom and Bell Pepper Quesadillas or Soft Tacos image

A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

Yield 4 servings

Number Of Ingredients 5

Ingredients

8 ounces white or cremini mushrooms, cleaned and sliced
1 medium red bell pepper, thinly sliced
4 soft taco-size (8- to 10-inch) flour tortillas
1 1/2 cups grated Monterey Jack or Jack-style soy cheese
Salsa, as desired

Steps:

Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
To make quesadillas preheat the oven to 400°F. Arrange the mushrooms and peppers on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)
Green Chili Black Beans (page 114)
Simple tossed salad
Calories: 287
Total Fat: 12g
Protein: 17g
Carbohydrate: 25g
Cholesterol: 30mg
Sodium: 512mg