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  • Sauteed Mushroom And Fontina Cheese Quesadilla

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    Sauteed Mushroom And Fontina Cheese Quesadilla
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1/4 c. extra virgin olive oil plus
    • 2 Tbsp. extra virgin olive oil
    • 12 x cremini mushrooms sliced in half
    • 2 x portobello mushrooms cleaned, and
    •     stems removed
    •     Salt to taste
    •     Freshly-grnd black pepper to taste
    • 12 x flour tortillas - (6" dia)
    • 10 x roasted garlic cloves pureed
    • 1 lb fontina cheese thinly sliced
    • 3 Tbsp. finely-minced fresh thyme
    • 2 Tbsp. white truffle oil

    Directions

    1. Preheat grill or possibly grill pan. Brush the mushrooms with 1/4 c. of the extra virgin olive oil and season with salt and pepper to taste. Grill the mushrooms till golden and cooked through, remove from grill and coarsely chop.
    2. Preheat the oven to 450 degrees.
    3. Place 8 tortillas on an ungreased baking sheet. Spread some of the roasted garlic puree on each. Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper. Stack to make 4 (2 layer) tortillas and cover with remaining tortilla, brush the tops with extra virgin olive oil.
    4. Place on a lightly oiled baking sheet and bake or possibly till the tortillas are lightly golden and the cheese has melted, about 5 to 7 min. Remove and drizzle with white truffle oil.
    5. This recipe yields 8 servings.

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