Barbeque Portobello Quesadillas
I’ve been thinking about Portobello mushrooms lately so I researched and printed out several recipes. I settled on making this one first and I am glad I did. Add it to the list of easy weeknight suppers because that is exactly what it is! The chunks of Portobello mushroom are delicious and in my book anything in barbeque sauce is a winner!
I served these babies with a dollop of Greek yogurt and a side of cumin roasted green beans.
- For best texture and flavor, I suggest buying a block of cheese and grating it as opposed to using pre-grated cheese. The melting factor will be much better and there is a distinguishable freshness that pre-grated cheese lacks. (Feel free to use low-fat cheese if you prefer.)
- Dice or cube the mushroom to whatever size you prefer. I opted for chunkier cubes rather than a small dice. Whatever you choose, make sure all pieces are consistent in size.
- The original recipe suggests removing the gills from the mushroom caps. I don’t think that is necessary. Unless you have an aversion to the texture of the gills, there is no reason to remove them.
- I didn’t have any fresh herbs on hand but I think a few pinches of cilantro or chives would jazz this up and boost the freshness factor.
Barbeque Portobello Quesadillas:
- 1/2 cup BBQ sauce (My favorite is Sweet Baby Ray’s Honey BBQ–I could drink it!)
- 1 tablespoon tomato paste
- 1 tablespoon cider vinegar
- 1 tablespoon diced chilies
- 1 pound Portobello mushrooms, diced or roughly chopped
- 1 medium onion, finely diced
- 4-5 8inch whole wheat tortillas
- 3/4 Colby jack cheese, freshly shredded
- olive oil and or non-stick spray
Combine the barbeque sauce, tomato paste, vinegar, and chilies in a medium bowl.
Heat some olive oil in a skillet over medium heat. Add the onions and cook until tender, about 5 minutes. Add the mushroom and continue to cook, stirring occasionally, for about 5-7 more minutes.
Transfer vegetables to the bowl with the barbeque sauce and mix.
Place tortillas on your work surface and grate 3 tablespoons of cheese onto half of each tortilla. Top with about 1/2 cup of mushroom filling. Fold tortilla in half and gently press to flatten.
Wipe out skillet. Spray with cooking spray and warm pan over medium heat. Add quesadilla to pan and cook, turning once, until both sides are golden. Transfer to a cutting board to slice into triangles and serve immediately.