Marinated Grilled Portabella Quesadillas

This is one of the simplest and fastest grill recipes out there for mushrooms. These portabella quesadillas sometimes wrongly refereed to as portabello quesadillas are great with grilled asparagus, summer squash, or other vegetables, and prep work is minimal. All cooking is done on the grill, allowing you to create a healthy dish in less than fifteen minutes.

Whether you are making a light lunch, a snack, a party appetizer, or eating it for dinner along with veggies like corn on the cob, this Mexican recipe is sure to satisfy. Try it on your own and see how delicious and easy these marinated mushrooms can be. Everyone in your family will love them, and you will not have any reason to worry about leftovers!

Portabella Quesadillas from the Grill

Ingredients -

Mushroom Marinade

1/4 cup balsamic vinegar
2 teaspoons sherry
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 cloves garlic, minced
1 tablespoons extra virgin olive oil

2 portabella mushrooms, cut into 3/4" thick slices
1 large sweet onion, cut into rings
3/4 cup fresh mozzarella, shredded
3 large whole-wheat tortillas

Preparation:

Begin by macerating the garlic: sprinkle with salt and press it with the side of a large knife, until the garlic begins to seep liquid and becomes a paste. Combine all marinade ingredients in a glass bowl and whisk together.

Drizzle onion with olive oil and add a pinch of salt. Wrap in an envelope of foil and set aside. Heat grill to 350 degrees F. or more and place onion packet on to cook five to eight minutes over a medium heat. Toss mushroom slices in marinade, being sure to coat them well. Flip packet of onions and then place mushrooms on the grill. Skewer with soaked bamboo skewers if needed. Cook three to four minutes per side. Remove from grill and coat in marinade again before flipping.

Place three tortillas flat on the grill, with the flame low. Place one third of cheese on half of each tortilla, then top with one third of grilled onions and portabella mushrooms. Fold tortilla and cook a minute on each side, until cheese is melted and surface is brown. Serve whole or cut into wedges.

Custom Search