This recipe came from a fridge forage. I had *mushrooms that needed to be used and the rest came from the dig. The result…a crispy, creamy, delicious and nutritious quesadilla. A versatile weeknight dinner that’s on the table in 30 minutes. Serve with a side salad.
*Mushrooms are a powerhouse of nutrition. Low in calories and fat and cholesterol free, mushrooms contain fiber, minerals and vitamins, including copper, potassium , magnesium, zinc and a number of B vitamins. Mushrooms are also high in antioxidants.
Brie and Mushroom Quesadilla
Serves 4
- 3 tablespoons olive oil, divided
- 8 ounces cremona or button mushrooms, sliced
- ½ teaspoon fresh rosemary or thyme, minced
- Salt
- Freshly cracked black pepper
- 4 flour tortillas
- 8 ounces Brie cheese, thinly sliced
- 1 cup arugula, lightly packed
- Honey
- Flat leaf parsley, for garnish (optional)
- Clean the mushrooms. Remove the stems and thinly slice them.
- Heat 2 tablespoons of the olive oil in a large saute pan over medium heat. Add the mushrooms and rosemary, seasoning with a pinch of salt and a few grinds of black pepper; cook for 5 to 7 minutes, until tender and golden. Remove from heat and scrape the mushrooms into a bowl.
- Keep the pan on the heat and add 1 teaspoon of oil. Place two pieces of Brie on one side of the tortilla. Nestle one quarter of the mushrooms over the top, followed by one quarter of the arugula. Drizzle or spread a bit of honey on the arugula before folding it over the top. Repeat with the remaining tortillas.
- Cook the quesadillas on one side for about 2 to 3 minutes, or until golden. Flip gently and continue cooking on the other side for 1 to 2 minutes more, or until the cheese has melted. Slice and serve sprinkled with a bit of chopped parsley, if using.
Adapted from: A Couple Cooks
