Mushroom Quesadillas

I love mushrooms so this is a favourite to use. Give it a try – I think you will be surprised just how delicious they are.

 

  • 1 tbsp. butter
  • 1 clove minced garlic
  • 8 oz. sliced mushrooms
  • 8 oz. portobello mushrooms, chopped
  • fresh basil and fresh parsley
  • pinch of salt and pepper
  • 8  7-inch tortillas
  • Grated Parmesan cheese (depends on how much  you like cheese)

In a non-stick skillet, melt the butter and add the garlic and all the  mushrooms.  Cook until the liquid is gone, stirring often. Add seasonings.

Spread the mixture over each half of the tortillas, fold over and press to seal. Place in a hot frypan with a bit of butter and drill for about 2 minutes each side, until the cheese melts.

Transfer to a cutting board and let stand for a moment. Cut into wedges, big enough to hold but not so big they look like dinner. After all, this is only an appetizer.

Oh, I forgot, add some sour cream and a glass of wine. There, I’m done!

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