What to do for a quick light lunch? I decided to make a mushroom quesadilla with few cheese and a lot of mushrooms. I managed to get a delicious little sandwich crispy and melty, light and hearty, cheesy and vegetable-y. Very satisfying and still light.
- 2 tortilla
- 1/2 lb mushroom
- 1 oz cheese (I used manchego)
- First I cooked my mushrooms. I warmed up a bit of oil and added in a garlic clove to flavor it a bit. When the garlic was well browned I added the sliced mushroom. I seasoned with salt and parsley and added a bit of water to help the mushroom cook and soften up. After about 5 minutes the mushrooms were soft and flavorful. At this point I added a bit of finely diced cheese and quickly mixed. Next I took the mushroom out of the pan and put in my tortilla. Don't clean up the pan, the tortilla will absorb the juices from the mushroom and become much more flavorful. I stacked the mushrooms on top of the tortilla and added another tortilla on top. I pressed down with a lid to flatten out the quesadilla and to help it crisp up. After about 1 minute I flipped it over and cooked it for another minute
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