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
Prep time: 25 minutes | Total time: 45 minutes
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
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
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.