EXOTIC MUSHROOM AND GOAT CHEESE QUESADILLAS

EXOTIC MUSHROOM AND GOAT CHEESE QUESADILLAS image

Yield 21 wedges

Number Of Ingredients 12

Previous Next

1 cup (250 mL) boiling water
½ oz (15 g) dried mushrooms (shiitake, porcini, etc.)
2 tsp (10 mL) extra virgin olive oil
¼ cup (50 mL) minced shallots
4 cups (1 L) sliced mixed fresh mushrooms (shiitake, oyster, cremini etc.) about 1 lb (500 g)
½ tsp (2 mL) salt
2 tsp (10 mL) fresh chopped rosemary or 1 tsp (5 mL) dried
2 oz (60 g) lower-fat, soft goat cheese, crumbled
½ cup (125 mL) shredded Parmesan cheese
Salt and freshly ground pepper to taste
Seven 8-inch (20-cm) flour tortillas
Vegetable oil cooking spray

Steps:

1. Preheat oven to 375°F ( 190°C). Prepare baking sheet by spraying with vegetable oil cooking spray. Set aside. 2. Pour boiling water over dried mushrooms and soak for 30 minutes. Drain mushrooms using double thickness of cheesecloth. (Reserve the liquid for other uses.) Rinse mushrooms to remove sediment; chop and set aside. 3. In the meantime, heat oil over medium heat in a large skillet. Add shallots and sauté until soft, about 5 to 6 minutes. Add fresh and dried mushrooms and continue to sauté, about 10 minutes. Add salt and rosemary; cook until liquid has evaporated, about another 5 minutes. 4. Remove from heat. Add goat and Parmesan cheeses and stir until well mixed. Season to taste with salt and pepper. 5. Spray tortillas with vegetable oil cooking spray and place on prepared baking sheet, sprayed side down. Spread a scant ½ cup (125 mL) of the mixture over one half of each tortilla. Fold other half over and press firmly to spread filling evenly to edges. 6. Bake in oven for 15 to 18 minutes or until tortillas are golden brown. Let cool for several minutes. Cut into wedges. Serve warm. Makes 21 wedges, or 8 to 10 appetizer servings