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Portobello Quesadilla Recipe

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This recipe for Portobello Quesadilla, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Red Pepper Sauce:
1/2 c. mayonnaise
1/4 c. jarred roasted red peppers
2 tbsp. shredded Parmesan cheese
salt and red pepper flakes to taste
Quesadillas:
1 bag arugula (5 oz.) washed
salt and pepper to taste
2 medium portobello caps, stems and gills removed
4 burrito-size tortillas
2 c. Swiss cheese, shredded

Directions:
Directions:
Grill and slice mushrooms into 1/4 inch thick slices; set aside. Puree all ingredients for the Red Pepper Sauce in a blender or food processor; set aside. Saute arugula in 1 tablespoon of oil in a large non-stick skillet over medium-high heat. Cook until arugula wilts, about 2 minutes, then season with salt and pepper; transfer to plate. Saute mushrooms in 2 tablespoons of oil in the same pan until lightly browned on both sides, 4-5 minutes. Season with salt and pepper; transfer to plate. Assemble quesadillas by spreading 2 tablespoons sauce over each tortilla. Divide mushrooms, arugula, and chees on one side of each tortilla, then fold in half to cover fillings. Coat a large non-stick skillet with nonstick spray and heat over medium-high. Arrange 2 quesadillas in the skillet and cook until cheese begins to melt and tortilla browns. Flip and cook other side, then remove and cut into thirds. Repeat with remaining two quesadillas.

 

 

 

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