Mushroom Gruyère Quesadillas

Tested Till Perfect

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.

Source

Get Grilling: Summer 2007





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