Grilled Portobello Quesadillas

UCD recipe Grilled Portobello Quesadillas ingredients image

Grilled Portobello Quesadillas

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


  1. Prepare grill (or grill pan) by preheating and oiling the top.

  2. In a small bowl, mix together oil, vinegar, and salt and pepper.

  3. Brush both sides of mushrooms with oil mixture.

  4. 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.

  5. 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.

  6. Carefully transfer the filled folded tortillas to grill, and grill until slightly blackened, several minutes per side.

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