In the past few months, I’ve tried to cut down on my trips to dine out — at least to dine out at pricey establishments. Not only am I in frugal mode, but I have a wedding to pay for. I can’t say I’ve been making up for that by cooking elaborate meals, but there are simple meals that just satisfy. I discovered this recipe some five years ago and hadn’t made it in a while. It’s so easy, I love it.
Grilled Portobello Quesadilla*
– 3 tbspoons olive oil
– 2 tbspoons balsamic vinegar
– Salt and pepper to taste
– 4-5 (about 1 lb) portobello mushrooms, clean and without stems
– 4 10-inch tortillas flour
– 8 oz. Monterrey Jack cheese, grated
– 2 scallions sliced
Mix olive oil, balsamic vinegar, salt and pepper in a bowl. Coat the portobellos with mixture on both sides and place on grill stem side up. Grill for about 10 minutes and turn. When tender, remove the portobellos from the grill and slice.
Assemble the quesadillas by placing the cheese, sliced mushrooms and scallions on a tortilla. Cover it with another tortilla and place back on the grill for 3-5 minutes until the cheese is melted and the tortilla slightly charred.
I like to cut the quesadilla into four pieces with a pizza slicer to serve.
Garnish with sour cream, guacamole or salsa.
*Adapted from Martha Stewart’s Everday Food