Grilled Portobello Quesadillas

When I sat down to make my most recent menu and store list, I decided to just grab all the August issues of Everyday Food from my archives to look for inspiration.  I spent so many years without an outdoor grill that I figured I probably missed some fantastic recipes.  I was right!  Lately, I’ve been thinking about trying portobellos on the grill in some form or another, so I couldn’t pass up the recipe for Grilled Portobello Quesadillas.  This recipe goes so far back (2003 – I can’t even believe I’m admitting to having a magazine from back then!) that it isn’t on the Everyday Food site, so here it is:

Grilled Portobello Quesadillas
Serves 4
Prep time: 25 minutes | Total time: 45 minutes

Ingredients:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
1 pound portobello mushrooms (3 – 5), trimmed and cleaned
4 flour tortillas (10-inch)
8 ounces Monterey Jack cheese, shredded
2 scallions, thinly sliced
Salsa and sour cream, for serving

Method:
Heat grill to medium.  In a small bowl, whisk together oil and vinegar; season with salt and pepper.  (I used 1/2 teaspoon coarse salt and 1/4 teaspoon 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 – 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 – 3 minutes per side.  Serve with salsa and garnish with sour cream, if desired.

Source: Everyday Food, July/August 2003

Grilled Portobello Quesadillas

They aren't exactly pretty, but they sure are delicious.

These quesadillas are tasty!  The portobellos are so meaty and smoky from the grill, and the ooey-gooey factor from the cheese is fantastic.  If you need to please a vegetarian and a meat eater in one meal, this is your ticket; Dr. O said he didn’t miss the meat at all.  Plus, the quesadillas are so filling that I couldn’t even eat the whole thing (and I was really looking forward to doing just that, believe me.)   I would absolutely, 100% make this recipe again.

2 Responses to “Grilled Portobello Quesadillas”


  1. 1 Delia August 21, 2010 at 7:57 am

    Looks Yummy!


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