Mushrooms Go PINK Recipe: Mushroom Quesadillas by Kathy of Eat Halifax
Being mad obsessed with all things Mexican as of late, what better way to showcase some mushrooms than sandwiched between two tortillas. Bursting with seasoned mushrooms and gooey cheese then smothered in a zesty lime cream, these quesadillas may just have you jumping on board with Meatless Monday.
by Kathy of Eat Halifax
Ingredients (Makes 4)
1 tablespoon butter
200 g mushrooms (oyster, crimini, button & shitake), sliced
1 onion, diced
1 jalapeno, minced
3 cloves garlic, minced
pinch salt and pepper
½ cup cilantro, chopped plus more to garnish
2 cups shredded Monterey jack cheese
¼ cup crumbled feta cheese
8 corn tortillas
4 lime wedges
2 green onions, sliced
½ cup sour cream
zest of ½ lime
squeeze lime juice
Prepare lime crema by combining all ingredients. Set aside.
Melt butter in a skillet over medium-high heat. Sauté onions til starting to become translucent, about 3 min. Add mushrooms, jalapeno, and garlic. Add a good pinch of salt and pepper. Cook til mushrooms release juices then start to brown, about 5 min. Add cilantro. Remove from heat.
Heat a cast iron skillet over medium heat. Add a tortilla. layer with ¼ cup Monterey Jack, ¼ of the mushrooms, 1 tablespoon Feta, then another ¼ cup Monterey jack cheese. Top with a second tortilla. Cook until crisp and browned on both sides.
Slice and serve with lime crema, green onions. cilantro, and salsa of choice. If desired amp up the heat by replacing jalapeno with a hotter variety or serving with a hot salsa.
Kathy Jollimore is one part cook, one part food blogger, one part cooking instructor, one part aspiring restaurateur, and all parts obsessed. Blossoming in the woods of Northern Ontario where she began a career as a planting cook, her obsession with food has grown to monumental heights. If she’s not spending hours in the kitchen cooking up some pork, she’s crossing a restaurant off her never-ending list of places to eat in Halifax, Nova Scotia.
Catch all the delicious action at eathalifax.ca.