Mushroom and Fontina Quesadillas

Mushroom and Fontina Quesadillas
Photo by Scott Phillips

Ingredients

  • 8 ounces Fontina, coarsely grated (about 2 cups)
  • 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
  • + 1 more ingredients
    • 4 9- or 10-inch flour tortillas (burrito size)

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

Comments

Variations on Mushroom and Fontina Quesadillas

  • Mushroom and Fontina Quesadillas
    • 1/4 teaspoon salt
    • 1/4 cup (1 ounce) shredded fontina cheese, divided
    • 4 (8-inch) whole wheat flour tortillas
    • +4 other ingredients


Best Wine Deals

See More Deals »






Snooth Media Network