- 2 tablespoons balsamic vinegar
- 1/4 cup olive oil
- 1 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large portobello mushroom caps, cleaned, stems removed
- 3 ounces cream cheese
- 2 ounces mild goat cheese
- 8 (8-inch) flour tortillas
- 3/4 cups Onion Chutney
- 3/4 cups grated mozzarella cheese
Place the balsamic vinegar, olive oil, garlic, salt and pepper in a large bowl. Mix well, and add the portobello mushroom caps. Marinate for 20 to 30 minutes, turning the portobellos ones or twice.
Preheat the oven to 350F. While the mushrooms are marinating, blend the cream cheese and goat cheese in a medium bowl with a fork or by hand.
Grill the mushrooms until tender-crisp, about 4 minutes per side. You may also broil the mushrooms in the over about 3 inches from the broiler element, 4 to 5 minutes per side. Cut the mushroom caps into slices about 1/4 inch thick.
Place 1 tortilla on the work surface. Top with about 2 tablesppons of the cheese mixture, spead to with 1/2 inch of the edge of the tortilla. Top with 2 to 3 tablespoons of the onion chutney, spreading it evenly. Add 3 to 4 slices of the mushrooms and sprinkle with 3 tablespoons of the mozzarella cheese. Top with a tortilla. Repeat until all the cheese filling, chutney, mushrooms, mozzarella, and tortillas are used.
Line a baking sheet with parchment paper or spray it with vegetable oil. Place the filled tortillas on the sheet pan; don't allow the sides to touch. Bake in the over for about 5 minutes, or until the cheese has just melted. Remove the quesadillas with a wide spatula, cut into wedges, and serve immediately.
Serve with a field green salad and a glass of pinot noir or merlot.
540 calories per serving
from The Whole Foods Market Cookbook
Yield: 4 servings