Mushroom and Fontina Quesadillas

Mushroom and Fontina Quesadillas
Photo by Scott Phillips

Ingredients

  • 2 Tbs. salted butter, at room temperature
  • Kosher salt and freshly cracked black pepper
  • 1 Tbs. extra-virgin olive oil
  • 8 oz. white button or cremini mushrooms, coarsely chopped (about 2-½ cups)
  • 1-½ Tbs. fresh thyme leaves, finely chopped
  • 2 small cloves garlic, minced
  • 4 9- or 10-inch flour tortillas (burrito size)
  • + 1 more ingredients
    • 8 ounces Fontina, coarsely grated (about 2 cups)

Position a rack in the center of the oven; heat the oven to 200°F. In a 10- or 12-inch nonstick skillet, heat the oil over medium high until hot. Add the mushrooms and cook, stirring occasionally, until they release most of their juices and are slightly browned, 5 to 7 min. Add the garlic, thyme...

View full recipe at Fine Cooking

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Variations on Mushroom and Fontina Quesadillas

  • Mushroom and Fontina Quesadillas
    • Cooking spray
    • 4 cups finely chopped shiitake mushrooms
    • 2 1/2 cups finely chopped portobello mushroom caps
    • +4 other ingredients


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