Prosciutto and Mushroom Quesadillas

Name: Prosciutto and Mushroom Quesadillas
Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 0.5 medium red onion, diced medium; 2 garlic cloves, minced; Salt and pepper; 2 packages (20 ounces total) button mushrooms, trimmed and sliced; 1 tablespoon fresh lemon juice; 0.25 pound thinly sliced prosciutto; 0.25 pound grated Gruyere cheese; 6 cups baby arugula (4 ounces); 4 pieces lavash bread or 10-inch flour tortillas

3.2

(12)

1 Review

By

Martha Stewart Editors

Updated on May 16, 2017

Servings:

4

These crispy quesadillas are ready in less than 20 minutes and are very satisfying.

Ingredients

1 tablespoon plus 1 teaspoon extra-virgin olive oil
½ medium red onion, diced medium
2 garlic cloves, minced
Salt and pepper
2 packages (20 ounces total) button mushrooms, trimmed and sliced
1 tablespoon fresh lemon juice
¼ pound thinly sliced prosciutto
¼ pound grated Gruyere cheese
6 cups baby arugula (4 ounces)
4 pieces lavash bread or 10-inch flour tortillas

Directions

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.
Divide prosciutto, Gruyere, mushroom mixture, and arugula among bottom halves of lavash bread or halves of tortillas; fold other half over filling to close. Heat remaining oil in skillet over medium-high and cook a quesadilla until cheese melts and lavash or tortilla is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.