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Mushroom Quesadillas

mexican

1 tablespoon butter or olive oil
2 cloves garlic; minced
3 cups sliced mushrooms; 8 ounces
3 cups chopped Portobello mushrooms; 8 ounces
1/4 cup chopped green onion
1/4 cup chopped fresh basil; or
2 teaspoons dried
1/4 cup coarsely chopped fresh parsley
1/4 teaspoon (each) salt and pepper
8 7-inch tortillas
1/2 cup grated Parmesan cheese

In large nonstick skillet, melt butter over medium-high heat; cook garlic and sliced and chopped mushrooms, shaking pan and stirring often, for 8 to 10 minutes or until mushrooms are browned and liquid is evaporated. Stir in onion, basil and parsley; cook for 1 minute. Season with salt and pepper. Spread mushroom mixture over half of each tortilla; sprinkle with cheese. Fold other half over filling; gently press edges together. In nonstick skillet or on greased grill over medium heat, cook Quesadillas for about 2 minutes per side or until lightly browned and cheese is melted. Transfer to cutting board; let cool slightly. (Can be cooled completely, covered and refrigerated for up to 6 hours; reheat in 400ºF oven for 5 minutes or microwave at High for 1 minute.) Cut each into 4 wedges.

Contributor: Canadian Living - December, 1998

Yield: 32 appetizers

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