2 packages (20 ounces total) button mushrooms, trimmed and sliced
1 tablespoon fresh lemon juice
1/4 pound thinly sliced prosciutto
1/4 pound gruyere cheese, grated
6 cups baby arugula (4 ounces)
4 pieces lavash bread or 10-inch flour tortillas
1 teaspoon oil
Instructions
In a large nonstick skillet, heat extra-virgin
olive oil over medium-high. Add red onion and
garlic cloves; season with salt and pepper. Cook,
stirring occasionally, until soft, 3 to 5 minutes.
Add button mushrooms and cook until mushrooms are
browned, about 7 minutes. Transfer to a bowl and
toss with lemon juice. Wipe skillet clean.
Divide prosciutto and grated gruyere, mushroom
mixture, and baby arugula among bottom halves of 4
pieces lavash bread/10-inch flour tortillas; fold
top half over filling to close. Heat 1 teaspoon
oil in skillet over medium-high and cook a
quesadilla until cheese melts and lavash is crisp,
1 to 2 minutes per side. Repeat with remaining
quesadillas.
Originally Submitted
3/14/2010
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