Barbecue Portobello Quesadillas

(from saymyname’s recipe box)

Source: EatingWell

Serves 4 people

Categories: Appetizers, EatingWell, Mushrooms, Quesadillas


  • 1/2 cup barbecue sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon cider vinegar
  • 1 chipotle chile in adobo , minced (or 1/4 t. ground chipotle pepper)
  • 1 lb portobello mushroom cap (about 5 medium)
  • 1 tablespoon canola oil , plus
  • 2 teaspoons canola oil
  • 1 medium onion , finely diced
  • 4 whole wheat tortillas (8-10 inch diameter)
  • 3/4 cup shredded monterey jack cheese


  1. Combine barbecue sauce, tomato paste, vinegar, and chipotle in a medium bowl.

  2. Gently scrape off and discard the gills from the underside of the mushroom caps; dice the caps.

  3. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.

  4. Add the mushrooms and cook, stirring occasionally, for 5 minutes.

  5. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5-7 minutes.

  6. Transfer to the bowl with the barbecue sauce; stir to combine.

  7. Wipe out the skillet.

  8. Place tortillas on a work surface; spread 3 tablespoons cheese on half of each tortilla, and top with 1/4 of the filling.

  9. Fold tortillas in half, pressing gently to flatten.

  10. Heat 1 teaspoon oil in the pan over medium heat.

  11. Add 2 quesadillas and cook, turning once, until golden on both sides, 3-4 minutes total.

  12. Transfer to a cutting board and tent with foil to keep warm.

  13. Repeat with the remaining 1 teaspoon oil and quesadillas.

  14. Cut each quesadilla into wedges and serve.

  15. 378 calories, 15 g fat, 48 g carb, 5 g fiber.

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