| Quesadillas, Mushroom | Appetizers |
|
1 tbsp. butter or olive oil
2 cloves garlic, minced 3 cups sliced mushrooms 3 cups coarsely chopped portobello mushrooms 1/4 cup chopped green onion 1/4 cup chopped fresh basil( or 2 tsp. dried) |
1/4 cup fresh parsley
1/4 tsp. each salt & pepper eight 7-inch tortillas 1/2 cup grated Parmesan Cheese CANADIAN LIVING, Dec/98 |
In a large nonstick skillet, melt butter over medium heat; cook garlic and sliced and chopped mushrooms, shaking pan and stirring often, for 8 to 10 minutes or until mushrooms are browned and liquid is evaporated. Stir in onion, basil and parsley; cook for 1 minute. Season with salt & pepper.
Spread mushroom mixture over half of each tortilla; sprinkle with cheese. Fold other half over filling; gently press edges together.
In nonstick pan or on a greased drill over medium heat, cook quesadillas for about 2 minutes per side or until lightly browned and cheese is melted. Transfer to a cutting board; let cool slightly. ( Can be cooled completely, covered and refrigerated for up to 6 hrs; reheat in 400¼F oven for 5 minutes or microwave at high for 1 minute.)
Cut each into 4 wedges. Makes 32 appetizers.