Best Grilled Portobello Quesadillas Recipes

Grilled Portobello Quesadillas image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 9

3 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and pepper
4 to 5 portobello mushrooms (about 1 pound), trimmed and cleaned
4 flour tortillas (10-inch)
8 ounces Monterey Jack cheese, shredded (2 1/2 cups)
2 scallions, thinly sliced
Grilled-Tomato Salsa, for serving
Sour cream, for garnish (optional)

Steps:

Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.
Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.

Grilled Portobello mushroom quesadillas image

Provided by Stacey Exley

Time 45m

Number Of Ingredients 6

4 large portobello mushrooms
1 Tbsp extra virgin olive oil (for brushing)
8 burrito wraps
2 c mozzarella grated
1 bunch basil chopped
1 small roasted bell pepper thinly sliced(if in juice,drain well)

Steps:

1. Brush EVOO (Extra virgin olive oil) over mushrooms and grill till fully cooked, then slice then set aside
2. Take 4 wraps top each with 1 mushroom that has be sliced,1/2 cup of grated Mozzarella,1/4 of Roasted bell pepper, sprinkle with Basil. Then top with another wrap, brush with evoo (Extra virgin olive oil) then grill till hot and melted. Cut each quesadilla into fours and sever immediately.