FunGuy’s Picante Portobello and Tomato Quesadillas

Cinco de Mayo is around the corner and the FunGuy wants to add a bit of fiesta fun to the menu!

We’ve thinly sliced our portobello mushrooms and seasoned them with a bit of street taco flavor and sautéed them until tender and tasty. Then folded them up into little quesadillas filled with a bit of red hot chili pepper, juicy tomato, and shredded cheese before shoving them into the oven to become gooey cheese in the middle and crispy brown on the outside! 

DIRECTIONS:

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Brush off any debris from the FunGuy portobello mushrooms with a damp cloth. Pop out the stem using your thumb and discard. Thinly slice the portobello caps and transfer to a bowl. Remove the stems from the tomatoes and thinly slice and set aside. Remove the stem from the chili pepper and thinly slice and set aside.
3. Add half of the olive oil to the mushroom slices and season with the taco seasoning and salt. Toss well to coat the outside of the mushroom evenly.
4. Heat the other half of the olive oil in a sauté pan over medium high heat.  Add the seasoned mushrooms to the pan and sauté 5-6 minutes or until the mushrooms are tender. Turn off the heat.
5. Lay the tortillas on the baking sheet and sprinkle the surface of each with shredded cheese. Top one half of each tortilla with a couple sliced of tomato, some chili pepper, and finally the mushrooms. Fold the cheese only side of the tortilla over the other half and flip it so the side that was only cheese is now on the bottom.
6. Transfer the baking sheet to the oven and cook for 8-10 minutes, or until the cheese has melted and the top of the quesadillas have browned. Remove from the oven and allow to cool 5 minutes before serving.
7. Serve with a squeeze of lime, cilantro, sour cream, and guacamole! 

Have a Fun meal!