Goat Cheese Mushroom Quesadillas Recipes
MUSHROOM AND GOAT CHEESE QUESADILLA
Provided by OurHarvest
Number Of Ingredients 10
Steps:
- Clean mushrooms and discard stems. Slice mushrooms thinly, about 1/4" thick.Heat olive oil over medium heat. Add sliced mushrooms and saute until brown and soft. Season with salt and pepper. Remove pan from heat and set aside mushrooms.Heat another pan over medium heat. Brush lightly with vegetable oil. Place one tortilla in the pan and toast it until lightly browned on one side. Remove from pan. Spread generously with Scapegoat. Cover the goat cheese with a portion of the sauteed mushrooms. Spread more Scapegoat on another tortilla and place it cheese side down on the mushrooms. Brush pan with more oil, and flip quesadilla into pan so that the other tortilla can brown and the cheese can melt.Repeat with remaining tortillas, mushrooms, and goat cheese.Serve with guacamole, sour cream, sliced scallions, and salsa.
WILD MUSHROOM AND GOAT CHEESE QUESADILLAS
Central Market recipe for Wild Mushroom and Goat Cheese Quesadillas...best with Mango guacamole (guac made with mango salsa rather than tomato/pepper)
Provided by GoldsmithLissa
Categories Cheese
Time 23m
Yield 24 wedges, 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute the mushrooms, red bell pepper and green bell pepper in the olive oil in a skillet for 4 to 5 minutes.
- Add the garlic and green onions. Saute for 2 minutes.
- Remove from the heat. Stir in the goat cheese.
- Spread 3 heaping tablespoons of the mushroom, bell pepper and goat cheese mixture over 4 tortillas. Top with the remaining tortillas.
- Grill on a flat griddle or in a large skillet on both sides until golden brown.
- Cut each quesadilla into 6 wedges.
Nutrition Facts : Calories 297.5, Fat 17.6, SaturatedFat 8.2, Cholesterol 26.1, Sodium 427.4, Carbohydrate 23.6, Fiber 1.9, Sugar 2.7, Protein 11.8
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