1 tablespoon extra virgin olive oil
1 tablespoon dry white wine
8 ounces portobella mushrooms, sliced
1/2 medium white onion, sliced thin
1 4-ounce can mild fire-roasted diced green chiles
1 large clove garlic, crushed
1/2 teaspoon ground cumin
1/4 teaspoon sea salt
4 standard-size whole wheat tortillas
4 ounces sliced or shredded soy mozzarella cheese
Brush or wipe any loose dirt from the mushrooms and thinly slice them.
Heat the oil and wine in a skillet over medium heat. Add the mushrooms, onion, chiles, garlic, cumin, and sea salt. Cook until the mushrooms are tender and the liquid has evaporated, about 8 to 10 minutes. Remove from the heat and set aside.
Heat a cast-iron or heavy-bottomed skillet over medium heat for a few minutes. Place 1 tortilla in the pan and cook several seconds. Turn the tortilla over and distribute a quarter of the cheese over half of the tortilla. Top the cheese with a quarter of the mushroom mixture. Using a spatula, fold the tortilla in half to enclose the filling. Continue to cook, turning once or twice, until the cheese has melted and the tortilla browns on both sides. If the tortilla is browning too quickly, reduce the heat.
Repeat the process with the remaining ingredients. Serve the quesadillas whole or cut into wedges, hot, or at room temperature.
These quesadillas are perfect for lunch, a light supper, or an appetizer. Cut them into wedges and serve as an appetizer for 6, or serve whole or halved as an entree for 4.
Suggested dips and accompaniments: Avocado or guacamole, Salsa, Vegan Sour Cream, Green Onion, cilantro.
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