2 tablespoons olive oil
2 pounds sliced white button mushrooms
1 teaspoon salt
6 soft tortillas
2 cups shredded reduced-fat cheese
2 sliced avocados
6 tablespoons fresh cilantro
diced tomatoes for garnish
1. In a large skillet over medium-high heat, heat 2 tablespoons olive oil. Add 2 pounds sliced white button mushrooms; cook until they’re red-brown on one side (about 5 minutes).
2. Sprinkle 1 teaspoon salt, flip mushrooms, and cook until they’re red-brown on the other side (about 5 minutes).
3. To assemble the quesadillas, evenly distribute the following onto six soft tortillas (in this order):
1 cup shredded cheese (such as reduced-fat cheddar or Monterey Jack),
2 sliced avocados,
6 tablespoons fresh cilantro, and
1 additional cup shredded cheese.
Fold tortillas in half and grill in the same skillet until cheese melts, then flip to cook other side.
4. Transfer to a cutting board, cut into wedges, and garnish with diced tomatoes and a sprinkle of cheese.
Recipe adapted from the Mushroom Council (mushroominfo.com)