Makes 4 servings
Here’s an unconventional way to enjoy portobellos. These meaty mushrooms are more robust and hearty than many of their relatives.
2 tablespoons olive oil + extra for brushing
4 portobello mushrooms, stems and black gills removed, caps cut into ½-inch strips
1 cup finely chopped onion
1 ½ teaspoons minced garlic
Salt and pepper to taste
1 cup finely shredded Mexican cheese blend
8 (10-inch, burrito-size) flour tortillas
Tomato salsa for accompaniment
Heat the oil in a large skillet over medium-high heat. Add the mushrooms, onion, and garlic. Cook, stirring occasionally, for 4 minutes or until tender. Season with salt and pepper.
Evenly divide the mushroom mixture and spread on 2 of the tortillas. Sprinkle with cheese, and then top with the remaining 2 tortillas.
Wipe the skillet clean with a moist paper towel. Lightly brush the outsides of the quesadillas with oil. Cook one at a time over medium heat for 1 ½ minutes per side or until the tortillas are golden brown and the cheese is melted.
Cut each quesadilla into 4 wedges and serve warm with salsa or chutney.