Mushroom-Garlic Quesadillas
- 1 medium onion, sliced
- 1/2 tsp. olive oil or butter
- 1/2 tsp. sugar
- 8 oz. sliced button mushrooms
- 8 oz. shiitake, stemmed, or oyster mushrooms, sliced
- 3 cloves garlic, minced
- 1/4 cup minced parsley
- 8 fat-free, whole-wheat flour tortillas
- 6 oz. white cheddar, smoked Gouda or soy cheese (1 1/2 cups)
- In large nonstick skillet, heat oil over medium heat.
- Add onion and cook, stirring often, until soft and starting to brown, 5 to 7 minutes.
- Sprinkle sugar over onion and add mushrooms and garlic.
- Cook and stir occasionally, until mushrooms soften, about 8 minutes.
- Stir in parsley and transfer to serving plate.
- Season with salt and pepper to taste.
- Rinse and dry skillet, and reheat over high heat.
- Heat tortillas in hot skillet, 1 minute each side, adjusting heat so tortillas dont burn.
- Divide mushroom mixture among 8 tortillas, placing mixture on one side of tortilla.
- Sprinkle cheese evenly over mushrooms.
- Fold tortillas in half over filling.
- Cook quesadillas in same skillet until golden and crisp on both sides and cheese is melted.
- Serve hot.
onion, olive oil, sugar, button mushrooms, shiitake, garlic, parsley, flour tortillas, white cheddar
Taken from www.vegetariantimes.com/recipe/mushroom-garlic-quesadillas/ (may not work)