8 oz. wild mushroom mix or shitake mushrooms, cleaned, stemmed and slices (about 4 C.)
1 red bell pepper, thinly slices (about 1 C.)
2 T. sherry
3/4 C. shredded part-skim mozzarella chees
1/2 C. crumbled Gorgonzola Cheese
Six 8 inch whole wheat tortillas
Instructions
Heat oil in large skillet over medium-high heat. Saute mushrooms 5 minutes. Add bell pepper and sherry, season with salt and pepper. Reduce heat to medium and cook 4-5 minutes or until liquid evaporates. Remove from heat.
Combine cheeses in small bowl. Sprinkle bottom half of each tortilla with 1/4 C. cheese. Top with mushroom mixture, fold in half.
Coat large nonstick skillet with cooking spray, heat over medium heat. Cook quesadillas 2 minutes or until bottoms are golden. Flip and cook second side 2 minutes more, or until browned and cheeses area melted. Serve hot.
Serving
Suggestions
273 calories, 11 g. protein, 13 g. fat, 26 g. carbs
Originally Submitted
12/26/2011
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