- 1 onion, chopped
- 6 large cremini mushrooms, chopped
- 2 large cloves garlic, minced
- salt and ground black pepper to taste
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons balsamic vinegar
- 1/4 cup herbed goat cheese (chevre)
- 4 teaspoons whipped cream cheese
- 4 flour tortillas
- 1/3 cup shredded mozzarella cheese
- Heat a skillet over medium heat. Cook and stir onion, mushrooms, garlic, salt, and black pepper with olive oil and balsamic vinegar until onion is translucent and mushrooms are lightly browned, 3 to 5 minutes.
- Mix goat cheese and cream cheese together in a small bowl.
- Heat a large skillet over medium heat. Warm a tortilla on the hot skillet for 1 minute; flip and repeat on other side.
- Spread 1/4 goat cheese mixture onto warmed tortilla; spoon 1/4 mushroom mixture on one half of tortilla. Sprinkle 1/4 mozzarella cheese over mushroom mixture.
- Cook quesadilla until mozzarella cheese begins to melt, about 5 minutes; fold tortilla over melted cheese and press to seal. Repeat with remaining tortillas and fillings.
03/29/2018
recipepes.com
Mushroom and Goat Cheese Quesadillas, recipe
PT15M
PT1H
5
455 calories
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