Mushroom And Roasted Red Pepper Tortilla Recipes

SWEET RED PEPPER & MUSHROOM QUESADILLAS

Steps:

• Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
• Stir in tomatoes& peppers; simmer another 5 minutes.
• Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
• Top with cheese& remaining tortillas.
• Bake at 350F for 10 minutes or until cheese melts.
• Cut into quarters& serve with salsa, sour cream& guacamole.

CHICKEN AND MIXED VEGETABLE QUESADILLAS WITH ARTICHOKES, MUSHROOMS, AND ROASTED RED PEPPERS

Steps:

• Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds.
• Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas, making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

ROASTED RED PEPPERS AND PORTOBELLO MUSHROOMS

Steps:

• Lightly spray the mushrooms with olive oil spray. Lightly spray a large indoor grill pan or grill rack with olive oil spray. Heat the pan for several minutes over medium-high heat or preheat the grill on medium high.
• Grill the mushrooms for about 30 minutes, or until juicy. (The cooking time will vary depending on the size of the mushrooms. If you cook them too long, they will dry out.) Transfer to a cutting board. Slice to the desired thickness.
• In a large bowl, stir together the mushrooms and roasted peppers.
• In a small bowl, whisk together the vinegar and sugar until the sugar is dissolved. Pour over the mushroom mixture. Stir gently. Serve at room temperature.
• (Per serving)
• Calories: 12
• Total fat: 0.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.0g
• Cholesterol: 0mg
• Sodium: 1mg
• Carbohydrates: 2g
• Fiber: 0g
• Sugars: 1g
• Protein: 1g
• Calcium: 3mg
• Potassium: 101mg
• Free

SPICY PORTOBELLO MUSHROOMS AND ROASTED RED PEPPERS

Steps:

• In a large skillet, combine the oil, pepper flakes, oregano, and garlic. Place the skillet over medium heat and cook, stirring occasionally, until aromatic.
• Add the mushrooms and roasted peppers and cook, stirring, until heated through. Serve immediately with meat, chicken or fish.
• Variation: If making as a vegetarian main dish, add 1/2 bag chopped spinach and 2 scallions, sliced thinly. Serve with couscous or noodles.

ROASTED RED PEPPER AND MUSHROOM TAPENADE

Steps:

• In a mixing bowl, toss red pepper pieces and mushrooms in 1 tablespoon of olive oil, coating well.
• Place red peppers, mushrooms and onion on a baking sheet with cut sides down.
• Broil on HIGH on middle rack for 20 minutes or until skins are blackened.
• Remove from oven and let cool for 5 minutes.
• Peel red pepper and onion, discarding skins.
• Cut red pepper and onion into chunks.
• Place roasted vegetables, garlic, olives, vinegar and remaining 1 tablespoon of olive oil into a food processor and process until finely chopped BUT NOT PUREE'D.
• Transfer mixture to a bowl and stir in basil, salt, black pepper and cayenne pepper; mix well to blend.
• Cover and chill in refrigerator until ready to serve on pita triangles or crackers.