Portabella Mushroom Quesadillas

Sue Lau's Note:

A healthy choice for cheesy eating! If you wish to lower the fat further, you could use all fat-free cheese, but it doesn't melt as well.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 4

• 32 inches fat-free flour tortillas
• ½ cup reduced-fat monterey jack cheese
• ½ cup kraft free shredded fat-free cheddar cheese
• 2 large portabella mushroom caps
• 4 fresh garlic cloves
• 2 tablespoons chopped fresh oregano
• 1 pinch cayenne pepper (optional)
• olive oil flavored cooking spray

Directions:

1. Preheat oven to 450 degrees.
2. Cut portabello mushrooms into slices about 1/4" thick.
3. Heavily spray large baking sheet with olive oil cooking spray.
4. Spread mushrooms in single layer on sheet; place garlic on there also.
5. Bake in 450 degree oven for about 30 minutes, or until roasted and tender.
6. Lightly spray baking sheet.
7. Place tortillas on baking sheet.
8. Remove skin from garlic; mash garlic on tortilla with fork, spread around.
9. Do the same with the other tortillas.
10. Chop mushroom into pieces and divide among tortillas.
11. Mix together cheeses in a bowl; put approximately 1/4 cup of cheese blend on each tortilla.
12. Divide oregano among tortillas, and add a pinch of cayenne, if desired.
13. Fold tortilla in half and spray top lightly with olive oil spray.
14. Bake in 450 degree oven for approximate 5-8 minutes, or until cheese is melted and top is lightly browned.
15. Cut each quesadilla into 3 pieces and serve.

Reviews

[Genene]

I couldn't believe how delicious this was, especially for being low in fat. I am now thinking of substituting portabella mushrooms for other recipes since it fills you up, gives a delicious flavor, yet is healthy. Very easy to make too.

[debita]

Great idea for Portobellos, I had never oven roasted them before. I used dry oregano, and added the cayenne for a little kick.

[Bobtail]

These were absolutely delicious! I had the six inch tortillas and wanted to make 4 tortillas. I did not have enough portobella mushrooms, so I filled in with a small can of mushrooms. I drained them and baked them along with portobellos for the last 15 minutes. I baked my tortillas whole and sliced them in half to serve. I served them with diced tomatoes and sour cream. They were great!. Thanks Sue L!