My bbq mushroom quesadillas are great for meatless Monday. As I have sadly admitted before, vegetables aren’t my favorite. I love corn (duh, look where I live) green beans, and I am starting to appreciate more vegetables as I take this blog further along. So when I saw a nice package of sliced portobellos on sale, I decided that I could do a few good things with mushrooms. First up is quesadillas (if you have seen Napoleon Dynamite, I am sure you are pronouncing it like his aunt did) I am always up for the cheesy goodness that is a quesadilla, so this time I decided to make a little bbq concoction, and see what came about. Try this with your favorite bbq sauce, add some other veggies if you want, and see what happens. Like any good blogger worth their salt (or sugar) you can sometimes stumble upon something pretty tasty, even if it isn’t familiar to you.
1/3 cup bbq sauce (I used a hickory smoked for this)
1 T cider vinegar
1/2 t sriracha hot sauce
1 tsp cayenne pepper
1 T vegetable oil
1/2 pound sliced portobello mushrooms
half a medium onion chopped
4-6 whole wheat or regular tortillas
1 cup shredded cheddar cheese or a combo of favorite cheese for quesadillas
Combine bbq sauce, cider vinegar, hot sauce, and cayenne pepper in a bowl and set aside
Heat oil in a cast iron or heavy bottomed saute pan on medium high heat
Cook mushrooms and onions for about 5 minutes or until cooked and browned
Remove mushroom/onions from pan and mix with the bbq sauce
In a clean pan place tortilla over medium high heat, adding cheese, mushrooms and more cheese, finally topping with second tortilla. Flip after a minute or so and brown other side until cheese is melted. Remove from pan and continue until all mushroom mixture is gone.