Mushroom and Fontina Quesadillas


  • ¼ teaspoon salt
  • ¼ cup (1 ounce) shredded fontina cheese, divided
  • Cooking spray
  • 2 ½ cups finely chopped portobello mushroom caps
  • 4 cups finely chopped shiitake mushrooms
  • 1 tablespoon finely chopped jalapeño pepper
  • 4 (8-inch) whole wheat flour tortillas
  • + 1 more ingredients
    • 1 tablespoon finely chopped red onion

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm. Wipe pan clean with paper towels. Return pan to heat; add 1...

View full recipe at My Recipes


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