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Categories: Grilled, Main courses, Vegetarian

Portabello Mushroom Quesadillas

Like white shoes and bathing suit diets, the first hint of warm weather inevitably is accompanied by a bumper harvest of barbecue cookbooks. But when you get right down to it, grilling is cooking at its most elemental: man, meat ... Read more

Total time: 45 minutes plus 1 hour standing | Serves 8
Note: From "Barbecues 101" by Rick Rodgers (Broadway, $15). Fontina has a mild mushroom flavor that goes so well with the grilled portabellos that, although you can substitute Jack or mozzarella, it's worth searching out. Garlic oil is great for grilling vegetables, meats and poultry when you want just a bit more flavor. Or use it in a vinaigrette. Make it in small batches because it tends to spoil quickly, even when refrigerated.

Garlic oil

  • 1/2 cup extra-virgin olive oil
  • 3 large cloves garlic, crushed under a knife

Step 1Heat the oil and garlic in a saucepan over very low heat just until tiny bubbles appear around the garlic, about 5 minutes. Remove the pan from the heat and let the oil stand 1 hour. Use a slotted spoon to discard the garlic.

Quesadillas

  • 4 portabello mushrooms, stems trimmed and discarded
  • Garlic Oil
  • Salt
  • Freshly ground pepper
  • 8 (8-inch) flour tortillas
  • 1 cup shredded Fontina cheese
  • 2 teaspoons chopped fresh rosemary or a combination of rosemary, sage and thyme

Step 1Build a charcoal fire in an outdoor grill and let it burn until the coals are covered with white ash. In a gas grill, preheat on high.

Step 2Lightly oil the cooking rack. Brush the mushroom caps liberally with garlic oil and lightly season them with salt and pepper. Place the mushrooms on the grill and cover. Grill, turning once, until the mushrooms are tender, about 6 minutes. Transfer them to a cutting board and slice into 1/2-inch-wide strips.

Step 3Place 4 tortillas on a work surface and sprinkle each with 1/4 cup of the cheese. Top with equal amounts of the mushroom strips, sprinkle with the herbs, then carefully place each on the grill. Top each with one of the remaining tortillas. Grill the quesadillas until the underside is lightly browned, about 45 seconds, then turn and grill to brown the other side. Cut each quesadilla into 6 wedges and serve immediately.

Each of serving:
229 calories; 306 mg sodium; 19 mg cholesterol; 14 grams fat; 5 grams saturated fat; 18 grams carbohydrates; 8 grams protein; 1.55 grams fiber.
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