BBQ-PRESSED PORTABELLA QUESADILLAS
May 24, 2017
Move over Taco Tuesday!
You know we love our shrooms here at Wicked Healthy, so we came up with a wicked delicious way to enjoy the humble portabella: dry-rubbed with a coffee, garlic BBQ seasoning, cast-iron pressed to perfection, stuffed between layers of smoked gouda cheese, greens, and crispy tortillas. Boom!
- Yield: 4 1x
Coffee-Garlic BBQ Dry Rub
- 1 tablespoon dark, smokey coffee grounds
- 1 tablespoon maple sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon paprika
- ½ teaspoon sea salt
- pinch cayenne pepper
- Splash of vegetable oil
- 1 package full-sized portabella mushrooms
- 1 package flour tortilla shells
- 1 package Follow Your Heart Smoked Gouda Slices
- handful of mixed greens, chopped
- sour cream
- hot sauce
- fresh lime juice
- Combine all of the coffee-garlic rub ingredients together. Set aside.
for the shrooms
- Heat a large cast-iron skillet over medium to high heat. Pour a small amount of oil on to the portabellas and rub to make sure all surfaces are coated, then sprinkle the dry rub over the mushrooms (both sides) and pat to even the seasoning.
- Add the seasoned mushrooms to the pan, then place another cast-iron pan over the top to create a weight for the mushrooms. Once one side is seared, flip to sear the other side. Once the mushrooms are seared and pressed and little dark caramelized bits start to appear, remove from the skillet and slice into long strips. Set aside.
- Start heating clean skillet over medium heat. While it’s heating, prepare the bottom tortilla with a layer of each: cheese slices and chopped mixed greens. Add a few mushroom slices to your bottom tortilla, spread evenly. Either top the quesadilla with another tortilla, or add another layer of cheese.
- Oil the clean skillet and transfer stuffed quesadilla over.
- Once the cheese has melted, flip your quesadilla.
- Remove from heat, let cool for just a minute, and slice into quarters.
- Serve quesadillas as is or with all the toppings. (Toppings highly recommended.) Enjoy!
As a main dish, these BBQ portabella quesadillas are great paired with a side of chips and guac, bowl of pintos and plant-based cheese, or some Spanish Rice. Talking toppings, the sky’s the limit, people. Bust out your favorite guacamole, chop up some tomato and onion, your favorite hot sauce, vegan sour cream, cilantro, and a generous lime squeeze over all of it.
Make it wicked messy, make it fully-loaded. You won’t regret it.
Portabellas are a very large capped, mild flavored shroom that transform magically with a little heat and seasoning. They are easy to find in most grocery stores and are the same type of fungus as Crimini aka Chestnut mushrooms and baby bellas.
You might have an easier time finding portabella caps than maitake or lion’s mane, but keep asking your local grocer to stock the different varieties of shrooms so they know there’s a need, and so you can keep up with all the wicked goodness going on. The only difference between a full-sized portabella cap—which can be the size of yer whole hand—and a baby bella, is a few extra days of growing. Those baby bella mushrooms will reach the size of the big caps after about 3-7 days of growing.
These huge portabellas are rubbed down with olive oil and seasoned with a dry BBQ rub that is bursting with the flavors of coffee, garlic, and chilis. What more could you ask for in life, really?
The BBQ portabella mushrooms then become cast-iron pressed shrooms, filleted and spread between two pan-seared tortillas with those crispy charred spots, filled with gooey plant-based smoked gouda cheese, and some delicious greens. Absolute heaven.
These Portabella Quesadillas come together quickly and are perfect as a main dish, snack, side, or party food. If you’re having your wicked awesome friends over, set up a quesadilla bar where everyone can move down the line and choose their own fillings and toppings.