Call a UCD Nurse Advocate who can discuss resources that may help you along your journey: 1-833-646-9823.
Call a UCD Nurse Advocate who can discuss resources that may help you along your journey: 1-833-646-9823.
This grilled portobello quesadilla mixes up traditional fillings with savory mushrooms, scallions, and tasty salsa. Simply delicious. Adapted from Apples to Zucchini by Virginia Schuett and Dorothy Corry.
Serving size: 1 tortilla, folded in half
PROTEIN per serving: 1.7 g* (not including tortilla)
CALORIES per serving: 200
Total FAT per serving: 5 g
Total CARBS per serving: 38 g
Number of servings: 6
Time to prepare: 30 min
*Protein amount may differ depending on the brands that are used.
2 tbsp canola oil
1 1/2 tsp balsamic vinegar
Salt and pepper, to taste
3 portobello mushrooms, 4 inches in diameter, stemmed
2 scallions, white and green portions, thinly sliced
6 tbsp tomato salsa
Six 8-inch tortillas
Prepare grill (or grill pan) by preheating and oiling the top.
In a small bowl, mix together oil, vinegar, and salt and pepper.
Brush both sides of mushrooms with oil mixture.
Grill mushrooms until tender, about 8 to 10 minutes, turning once midway through grilling. Remove from grill and cut into 1/2-inch thick slices.
Layer half of each tortilla with an equal portion of mushroom slices and scallions. Add 1 tbsp of salsa. Fold tortilla over filling. Repeat for remaining tortillas.
Carefully transfer the filled folded tortillas to grill, and grill until slightly blackened, several minutes per side.
