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BBQ-PRESSED PORTABELLA QUESADILLAS

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!

Scale

Ingredients

Coffee-Garlic BBQ Dry Rub
Quesadillas
Toppings: (optional)

Instructions

  1. Combine all of the coffee-garlic rub ingredients together. Set aside.

for the shrooms

  1. 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.
  2. 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.

to assemble

  1. 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.
  2. Oil the clean skillet and transfer stuffed quesadilla over.
  3. Once the cheese has melted, flip your quesadilla.
  4. Remove from heat, let cool for just a minute, and slice into quarters.
  5. Serve quesadillas as is or with all the toppings. (Toppings highly recommended.) Enjoy!

Notes

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.