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Grilled Portobello Quesadillas

Folding quesadillas into half-moons makes them more manageable on the grill. You can use store-bought salsa instead of making your own.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2003


  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • Salt and pepper
  • 4 to 5 portobello mushrooms (about 1 pound), trimmed and cleaned
  • 4 flour tortillas (10-inch)
  • 8 ounces Monterey Jack cheese, shredded (2 1/2 cups)
  • 2 scallions, thinly sliced
  • Grilled-Tomato Salsa, for serving
  • Sour cream, for garnish (optional)


  1. Heat grill to medium. In a small bowl, whisk together oil and vinegar; season with salt and pepper. Brush both sides of mushrooms with oil mixture; starting with stem side up, grill mushrooms until tender when pierced with the tip of a sharp paring knife, 8 to 12 minutes, turning once. Remove from grill; slice 1/2 inch thick.

  2. Layer one half of each tortilla with cheese, scallions, mushroom slices, and then more cheese, dividing toppings evenly. Fold tortilla over filling; using your hands, carefully transfer filled tortilla to grill. Cook until tortilla is slightly charred and cheese is melted, 2 to 3 minutes per side. Serve with salsa, and garnish with sour cream, if desired.


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