SAUTEED MUSHROOM FILLING WITH EPAZOTE

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Sauteed Mushroom Filling with Epazote image

Pair this quesadilla filling with queso fresco, Monterey Jack, and guacamole.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

2 teaspoons olive oil
1 cup finely diced red onion (1 small onion)
1 pound white button mushrooms, stems trimmed, thinly sliced
1 teaspoon dried epazote
Juice of 1 lemon
Salt and freshly ground pepper

Steps:

  • Heat a saute pan over medium-low heat; add olive oil. When hot, add onion; saute until translucent, about 5 minutes.
  • Add mushrooms and epazote; cook until mushrooms are tender and most of the liquid has evaporated, about 5 minutes. Add lemon juice; season with salt and pepper.

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