Mushroom-Garlic Quesadillas

Recipe Ingredients

1 cup	62g / 2.2oz	Onion - sliced (medium)
1/2 teaspoon	2.5ml	Olive oil or butter
1/2 teaspoon	2.5ml	Sugar
8 oz	227g	Sliced button mushrooms
8 oz	227g	Shiitake - stemmed
		= (or oyster mushrooms, sliced)
3		Garlic cloves - minced
1/4 cup	23g / 0.8oz	Minced parsley
8		Fat-free whole-wheat flour tortillas
6 oz	170g	White cheddar, smoked Gouda or
		Soy cheese - (1 1/2 cups grated)

Recipe Instructions

In large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft and starting to brown, 5 to 7 minutes. Sprinkle sugar over onion and add mushrooms and garlic. Cook and stir occasionally, until mushrooms soften, about 8 minutes. Stir in parsley and transfer to serving plate. Season with salt and pepper to taste. Rinse and dry skillet, and reheat over high heat.

Heat tortillas in hot skillet, 1 minute each side, adjusting heat so tortillas don't burn. Divide mushroom mixture among 8 tortillas, placing mixture on one side of tortilla. Sprinkle cheese evenly over mushrooms. Fold tortillas in half over filling.

Cook quesadillas in same skillet until golden and crisp on both sides and cheese is melted. Serve hot.

This recipe yields 8 servings.

Per Serving: 170 Cal; g Prot; 8g Total Fat (4 Sat. Fat); 17g Carb.; 23mg Chol; 632mg Sod.; 7g Fiber.

Source:
Vegetarian Times, May 2002

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