Portobello Quesadilla
“Portobello Quesadilla” is the California Cheese Board’s “Recipe of the Month”!
Ingredients:
1 large Portobello mushroom (6 ounces)
1 tablespoon unsalted butter
2 flour tortillas, about 8 inches in diameter
1 1/2 cups shredded California Cheddar cheese (6 ounces)
1/4 cup plain yogurt, lightly beaten
Instructions:
Slice mushroom and grill over gas, charcoal or on a stovetop griddle until mushroom slices are tender. Melt butter in a nonstick, 10-inch skillet over medium heat. Add one flour tortilla; sprinkle half the cheese on top. Top with the mushrooms, remaining cheese and other tortilla. Cook for one minute, or until bottom tortilla is golden brown. Flip and cook for another minute or longer until cheese melts. Cut into 8 wedges. Top each wedge with a dollop of yogurt.
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