| Mushroom Garlic Quesadillas
1 medium onion, sliced
1 teaspoon of olive oil or butter
1 teaspoon of sugar
8 ounces of sliced button mushrooms
8 ounces of shiitake, stemmed, (or oyster mushrooms, sliced)
3 garlic cloves, minced
1 cup of minced parsley
8 fat-free whole-wheat flour tortillas
6 ounces of white cheddar, smoked Gouda or soy cheese - (1 1/2 cups grated) |
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In large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft and starting to brown, 5 to 7 minutes. Sprinkle sugar over onion and add mushrooms and garlic. Cook and stir occasionally, until mushrooms soften, about 8 minutes. Stir in parsley and transfer to serving plate. Season with salt and pepper to taste. Rinse and dry skillet, and reheat over high heat.
Heat tortillas in hot skillet, 1 minute each side, adjusting heat so tortillas don't burn. Divide mushroom mixture among 8 tortillas, placing mixture on one side of tortilla. Sprinkle cheese evenly over mushrooms. Fold tortillas in half over filling.
Cook quesadillas in same skillet until golden and crisp on both sides and cheese is melted. Serve hot.
This recipe yields 8 servings.
Per Serving: 170 Cal; g Prot; 8g Total Fat (4 Sat. Fat); 17g Carb.; 23mg Chol; 632mg Sod.; 7g Fiber.
Comments: Serve these quesadillas with steamed broccoli florets and a flavorful rice or grain pilaf.
Recipe By: Vegetarian Times May 2002 Formatted for MC7 08-09-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 9 Calories; trace Fat (3.9% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Vegetable; 0 Other Carbohydrates.
 | Vegetarian Times
This magazine is edited for those who want to eat healthfully and live longer. Each issue provides enticing vegetarian recipes, food photography, editorial perspectives on health, nutrition and fitness. It also includes profiles of dynamic people involved with vegetarian cooking and eating and authoritative product news and reviews.
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