GOAT CHEESE & MUSHROOM QUESADILLAS

GOAT CHEESE & MUSHROOM QUESADILLAS image

Number Of Ingredients 7

1 shallot, finely chopped
1 cup shiitake mushrooms, thinly sliced
Salt & pepper
1/4 tsp parsley, finely chopped
4 6-inch wraps
4 tbsp goat cheese
Splash vegetable oil

Steps:

1. In a nonstick pan over medium heat, sauté the chopped shallot and sl1 shallot, finely chopped 1 cup shiitake mushroomsiced mushrooms until soft and tender. Season with a little salt and pepper, remove from heat and add the chopped parsley. 2. Take the 4 wraps, lay them out on a cutting board and trim a little off four sides to create a rounded square. 3. At the front one-third of the wrap, spread the goat cheese in a thin and even layer. Sprinkle with the now cooled mushrooms and roll into a tight cigar shaped roll. Press down firmly then bake for 12 minutes in an oven preheated at 280F to 290F. 4. Using a sharp knife, slice on the bias half-inch thick and arrange on a warm serving tray. Alternative Preparation: 1. Take the wraps and thinly spread half the wrap with goat cheese, followed by the mushrooms. 2. Fold in half, press down firmly and gently heat in a nonstick pan over low heat, turning from time to time until the wrap becomes crisp. Or bake on a baking sheet in a preheat oven at 320F° for 10 to 12 minutes until the wrap becomes crisp. 3. Then cut into bite-size triangle pieces and serve in a warm serving platter.