Who needs pulled pork when you have portobello mushrooms? The meaty mushrooms are the perfect meat substitute in this BBQ recipe from Eating Well Magazine. Carmelized mushrooms are smothered in a smoky, barbeque sauce then sandwiched between toasty tortillas to form a flawless meal.
BBQ Portobello Quesadillas
2 portobello mushrooms, gills removed and diced into small pieces
1/4 cup barbecue sauce (see recipe below)
1 tsp. chipotle pepper in a adobo (adjust according to heat preference)
1 tsp. apple cider vinegar
1 tsp. tomato paste
3 small corn tortillas (check for gluten)
1. Spray a large skillet (cast-iron works well) with nonstick spray and heat over medium heat.
2. Add diced mushrooms and cook until mushrooms are golden brown, stirring occasionally (about 10 minutes).
3. While the mushrooms are cooking, combine barbecue sauce, chipotle pepper, vinegar, & tomato paste in a medium bowl.
4. Remove mushrooms from pan and transfer to bowl with barbecue sauce. Stir until mushrooms are thoroughly coated in sauce.
5. Wipe out skillet, respray, and reheat to medium heat.
6. Lay tortillas on a clean, flat surface (like a cutting board) and spoon 1/3 of the mushroom filling onto one side of one of the tortillas. Fold over remaining side to form a quesadilla. Repeat with other tortillas.
7. Gently place quesadillas in pan. Cook for 2-3 minutes, until golden brown. Press down with spatula from time to time.
8. Use the spatula to flip the quesadillas and cook for 2-3 minutes more.
9. Transfer quesadillas to plate and cut into wedges.
Nutrition Information--approximately 220 calories per serving
HG Barbecue Sauce
Makes about 6 tbsp.
1/4 cup crushed tomatoes
2 tbsp. ketchup
2 tsp. brown sugar (not packed)
2 tsp. cider vinegar
1/2 tsp. garlic powder
Combine all ingredients in a small bowl and mix well. Store in a covered container in the refrigerator.
Nutrition Information-- about 13 calories per tbsp.