Mushroom Gruyère Quesadillas
Cut these into sixths for an appetizer or into thirds for lunch or dinner.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 440 |
| pro | 17 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 46 g |
| fibre | 5 g |
| chol | 31 mg |
| sodium | 730 mg |
| % RDI: | - |
| calcium | 31% |
| iron | 30% |
| vit A | 10% |
| vit C | 10% |
| folate | 50% |
-
2 tbsp (25 mL) vegetable oil
6 cups (1.5 L) thinly sliced mushrooms (1 lb/500 g)
3 cloves garlic, minced
3 green onions, sliced
2 tbsp (25 mL) chopped fresh thyme
1/2 tsp (2 mL) each salt and pepper
Pinch cayenne pepper
4 large flour tortillas
1 cup (250 mL) shredded swiss cheese
Preparation:
In large skillet, heat oil over medium-high heat; sauté mushrooms, garlic, green onions, thyme, salt, pepper and cayenne pepper until mushrooms are golden and no liquid remains, about 5 minutes.
Spoon mushroom mixture onto half of each tortilla; sprinkle with cheese. Fold uncovered half over filling. (Make-ahead: Place on baking sheet; cover with plastic wrap and refrigerate for up to 4 hours.)
Place on greased grill over medium heat. Close lid and grill, turning once, until golden and crisp and cheese is melted, about 10 minutes. Cut into wedges.
Spoon mushroom mixture onto half of each tortilla; sprinkle with cheese. Fold uncovered half over filling. (Make-ahead: Place on baking sheet; cover with plastic wrap and refrigerate for up to 4 hours.)
Place on greased grill over medium heat. Close lid and grill, turning once, until golden and crisp and cheese is melted, about 10 minutes. Cut into wedges.
Source
Get Grilling: Summer 2007
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