5 REASONS TO CHOOSE SLICED BABY PORTABELLAS:
- Heartier mushroom flavor
- Locally grown in the Midwest
- Excellent source of riboflavin (for maintaining energy levels)
- Good source of selenium (for protecting cells from damage) and copper (aiding in wound healing + healthy immune system)
- Can convert the sun’s rays into vitamin D; provides 100% of recommended vitamin D intake in 1/2 cup
Grilled Mushroom Quesadillas
Yield: 6 portions
Serving Size: 1 quesadilla
All you need:
- 2 pounds fresh Monterey™ Mushrooms baby portabella mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 6 Flatout wraps
- 2 cups (around 8 ounces) shredded cheese, such as reduced-fat Cheddar and Monterey Jack, plus extra for garnish
- 2 ripe avocados, peeled, pitted and thinly sliced
- 6 tablespoons fresh cilantro leaves (optional) Salsa verde and diced tomatoes, for garnish
All you do:
- Heat olive oil in large non-stick skillet over medium-high heat.
- Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side.
- Add salt, flip mushrooms and cook about 5 minutes more, until other side is same color.
- While mushrooms cook, assemble quesadillas; distribute half the cheeses and all avocado slices on left half of six tortillas.
- When mushrooms are done, distribute mushrooms and cilantro leaves, if desired, among tortillas and top with remaining cheese.
- Fold tortilla in half and grill or warm in skillet until cheese begins to melt, then flip to cook other side.
- Transfer to cutting board, cut into wedges and serve with salsa verde, tomatoes and additional cheese.
Nutrition facts per serving: 400 calories, 22 g total fat, 7 g saturated fat, 20 mg cholesterol, 900 mg sodium, 17 g protein, 33 g total carbohydrates, 5 g dietary fiber. Source: Adapted from Monterey™ Mushrooms
This information is not intended as medical advice. Please consult a medical professional for individual advice.