Mushroom Quesadillas {Lightened Up}

Have you ever attempted to thread button mushrooms onto a skewer? No bueno. As in, they just tear in half and are pretty much impossible to skewer. We had made veggie skewers to go alongside our cedar plank salmon, and although the mushrooms were supposed to be included, it just wasn't in the cards. So I found myself with a box full of button mushrooms, and decided they needed to fulfill their mushroom destiny in some other, non-skewered way. I had some low carb tortillas on hand, as well as some low-fat shredded cheese, so thought some quesadillas were in order! Who doesn't love quesadillas?! I found these mushrooms quesadillas from Closet Cooking that I'd bookmarked, and thought I'd give them a try. FANTASTIC! I wasn't sure if these button mushrooms were going to have much flavor, but with the onion and fresh thyme they had an amazing, meaty flavor. Made with low fat cheese, low carb tortillas, and olive oil spray, these totally hit the spot when you're craving something cheesy and gooey without breaking the calorie/fat bank. 

Mushroom Quesadillas {Lightened Up}

adapted from Closet Cooking

serves 2

Ingredients:

  • 1 Tbsp olive oil
  • 1 small onion, sliced
  • 8 oz button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme, chopped
  • 2-3 Tbsp water (or wine, or broth)
  • 2 Tbsp fresh flat leaf parsley, chopped
  • 1 cup low fat shredded cheese (I used a light Mexican blend)
  • 4 low carb tortillas
  • olive oil spray (or cooking spray)
Instructions:
  1. Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and onions and saute until caramelized, about 20 minutes. 
  2. Add the garlic and thyme and cook until fragrant, about 1 minute. Add the water or broth and deglaze the pan, scraping up all the delicious bits stuck to the bottom of the pan. Cook for another few minutes, until the liquid is absorbed. 
  3. Remove from heat and stir in the parsley. 
  4. Heat a nonstick griddle, grill pan, or skillet over medium high heat. Spray with olive oil spray or cooking spray, and place two tortillas (or one, if you can only fit one) on the griddle. Sprinkle each tortilla with 1/4 cup of the cheese, then half of the mushroom mixture. Sprinkle each with another 1/4 cup of cheese, and top with another tortilla. Spray the top of the tortilla with olive oil spray. Cook until golden brown and crisp on both sides, about 4 minutes on each side. Serve immediately.

 

 

 

 

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Comments

Mushrooms in a quesadilla is simply delicious. This is something great for summer snacking! I'll have to remember this for our next get together.

Have you ever attempted to thread button mushrooms onto a skewer? No bueno. As in, they just tear in half and are pretty much impossible to skewer.i will check this
again. We had made veggie skewers to go alongside our cedar plank salmon, and although the mushrooms were supposed to be included, it just wasn't in the cards.

Blick auf diese

"Heat the olive oil in a large skillet over medium high heat. Add the mushrooms and onions and saute until caramelized, about 20 minutes" - My granny does it exactly in the same way :)

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