Wild Mushroom And Goat Cheese Quesadillas Recipes

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WILD MUSHROOM AND GOAT CHEESE QUESADILLAS



Wild Mushroom and Goat Cheese Quesadillas image

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

8 ounces sliced mushrooms, combination of shiitake and crimini and oyster
1/4 cup julienned red bell pepper
1/4 cup julienned green bell pepper
2 tablespoons olive oil
1 teaspoon chopped garlic
2 tablespoons sliced green onions
7 ounces goat cheese
8 flour tortillas

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

WILD MUSHROOM QUESADILLAS



Wild Mushroom Quesadillas image

You don't have to use wild mushrooms, of course, but if you can get chanterelles - oh man. It takes a bit of time at the stove, but when the quesadilla is done, you have a great handheld food that is, among other things, very kid friendly.

Provided by Kim Severson

Categories     brunch, dinner, lunch, quick, appetizer, main course, side dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

4 tablespoons vegetable oil
1 pound chanterelles, black trumpet or other wild mushrooms (or substitute oyster, crimini or clamshell mushrooms; do not use shiitake), roughly chopped
Salt and freshly ground black pepper
½ cup minced yellow onion
4 ounces grated Oaxaca or domestic Muenster cheese
4 ounces grated panela or aged mozzarella cheese
4 ounces grated cotija or Parmesan cheese
1/3 cup finely chopped cilantro leaves
½ teaspoon dried oregano
Pinch of ground coriander
8 8-inch flour or corn tortillas, preferably homemade (see recipe)

Steps:

  • Place a medium sauté pan over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add mushrooms and a generous pinch of salt. Sauté until mushrooms release their liquid, liquid evaporates and mushrooms begin to brown, about 10 minutes.
  • Add onions. Sauté, adjusting heat as necessary, until onions are soft and entire mixture is golden brown but not burned, about 5 minutes. Remove from heat and allow to cool slightly.
  • Using a food processor or a knife, finely chop mushroom-onion mixture, then transfer to a large bowl. Add grated cheeses, cilantro, oregano and coriander. Season to taste with salt and pepper.
  • Place a large nonstick or well-seasoned skillet over medium heat, and add remaining 2 tablespoons vegetable oil. While pan heats, place a large spoonful of mushroom-cheese mixture into center of a tortilla, and fold tortilla in half to make a half-moon. Place filled tortilla in preheated skillet and cook, turning once, until tortilla is nicely browned on both sides and cheese is melted. Repeat to make 8 filled tortillas. Serve immediately.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 19 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 401 milligrams, Sugar 2 grams, TransFat 0 grams

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