Portabella quesadilla with variations

[Guest guest]

I'm hooked on portabella's right now. In addition to the Sweet Potato

Portobello Mushroom Wrap recipe that Judy sent and I reviewed, I've been

gathering and testing ideas to make other combos.

 

These can be low fat! They don't need lots of cheese; could use vegan cheese.

it's up to you. And it seems like we don't have to go hunting for the no lard

nonfat flour tortillas any more. stores have them. Spinach and tomato " dough "

wraps are usually low carb.

 

Portobello or portabella mushrooms keep surprisingly long in the refrigerator

crisper. If we use a grill pan or broiler, we can skip an oily marinade. ;-)

 

I think all but one of these ideas are vegetarian. One suggests an optional ham

-- Ellen mentioned one. Ellen: I can never remember which product you said you

liked. Was it Yves?

 

 

* Exported from MasterCook *

 

Portabella Quesadilla with Variations

 

Recipe By :Various

Serving Size : 0 Preparation Time :0:00

Categories : Sandwiches {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

ITALIAN:

8 Ounces marinated sauteed portabella mushrooms -- sauteed

4 flour tortillas -- soft

1 Small chopped green onions

provolone cheese

parmesan cheese

TOPPINGS:

sour cream (nonfat)

marinara sauce

 

SPANISH: mushrooms, green onions, blend of provolone, swiss and parmesan, top

with sour cream and salsa.

 

MAMA MIA QUESADILLA: garlic-roasted eggplant, portabella mushroom, prosciutto

(optional or alternative), pesto, tomato, red onion, and cheese

 

SPINACH FETA JACK: mushrooms, spinach, garlic, feta, monterey jack

 

NEW MEXICO: Grilled portabella mushrooms, sauteed garlic spinach and mixed

cheeses. Served with guacamole and jicama slaw.

 

YUCATAN QUESADILLAS: A crispy flour tortilla filled with grilled portabella

mushrooms, sauteed spinach, bell peppers, Vidalia onions and cheese. Served with

sour cream, guacamole, lettuce and tomato.

 

CORN AND DICED VEGETABLES: Grilled Portabella mushrooms, peppers, onions, corn,

tomatoes and Monterey Jack Cheese.

 

RICE AND BEANS (BURRITO): Portabella mushrooms, grilled peppers, onions, rice,

beans and cheese.

 

BASIL, GARLIC: Saute tomato, Portabella mushroom, onion, roast garlic and fresh

basil folded in a spinach tortilla with melted mozzarella. Served with

Mediterranean salad and pesto dressing.

 

TOMATO BASIL: Sauteed tomato, Portabella mushroom, onion, roast garlic and fresh

basil folded in a spinach tortilla with melted mozzarella

 

ROASTED BELL PEPPERS: A: Jack cheese with sauteed Portabella mushrooms and

roasted red peppers served with roasted tomato salsa

 

VIVA LAS VEGAS VEGETARIAN BURRITO: portabella mushroom, onion, jalepeno, cheese,

corn, red and yellow peppers wrapped in a pressed spinach tortilla

 

BEANS, ONIONS, BELLS, ZUCCHINI: A crispy flour tortilla filled with spicy black

beans, sauteed mushrooms, Vidalia onions, bell peppers, grilled zucchini, black

olives and cheese. Served with sour cream, guacamole, lettuce and tomato.

 

SEE ALSO: " Sweet Potato Portobello Mushroom Wrap " - tested

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 941 Calories; 20g Fat (19.8% calories

from fat); 25g Protein; 161g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol;

1379mg Sodium. Exchanges: 10 1/2 Grain(Starch); 0 Vegetable; 4 Fat.

 

NOTES : A basic portabella (portobello) quesadilla. The variations were culled

from restaurant and cafe menus.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

 

 

..

=^..^= PatH (Pat Hanneman)

online: http://home.earthlink.net/~kitpath/

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