Grilled Shiitake Mushroom Quesadilla

by V & V Supremo Foods, Inc.

30 Min

Servings

ingredients

Shiitake mushrooms have been cultivated in Eastern Asia for thousands of years. The versatile and robust flavor of these exotic mushrooms are more accessible than ever thanks to local farmers. Celebrate the meaty flavor of the Shiitake mushroom with a delicious Grilled Shiitake Mushroom Quesadilla.

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Ingredients

1¾ cup

shiitake mushrooms, wiped clean and stems removed

1¾ cup shiitake mushrooms, wiped clean and stems removed
1 Tbsp.

balsamic vinegar

1 Tbsp. balsamic vinegar
3 Tbsp.

vegetable oil

3 Tbsp. vegetable oil
as needed

cooking spray

as needed cooking spray
1¼ tsp.

salt, kosher

1¼ tsp. salt, kosher
1¼ tsp.

fresh ground black pepper

1¼ tsp. fresh ground black pepper
2 2/3 cups

Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

2 2/3 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

6 Steps to complete

1

Preheat a cast iron griddle over medium heat for 3 minutes.
2

Meanwhile in a medium bowl, combine the balsamic vinegar, vegetable oil, salt and pepper, whisk until the mixture is fully emulsified approximately 2 minutes. Add the mushroom and allow to marinade while the griddle is preheating.
3

Spray the surface of the griddle with cooking spray.
4

Grill the mushrooms on both sides for 1 minute each. When cool enough to handle slice into strips approximately ¼ of an inch thick.
5

Lower the temperature to medium low. It is important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts. Heat tortillas for 30 seconds on one side, flip tortillas. Add to each 1/3 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, 5 strips of mushrooms (approximately 3 tbsp.) to each tortilla. Fold tortillas in half.
6

Using a spatula lightly press down on the quesadillas and cook each side for approximately 1 minute. Cheese should be fully melted and golden brown grill marks should be visible on both sides of the quesadillas. Repeat with remaining tortillas. Serve quesadillas with green pea coulis made with Supremo® Brand Mexican Sour Cream from V&V SUPREMO®. Enjoy!

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

30 Min
Ingredients :

7

INGREDIENTS:

1¾ cup shiitake mushrooms, wiped clean and stems removed
1 Tbsp. balsamic vinegar
3 Tbsp. vegetable oil
as needed cooking spray
1¼ tsp. salt, kosher
1¼ tsp. fresh ground black pepper
2 2/3 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®

DIRECTIONS:

1. Preheat a cast iron griddle over medium heat for 3 minutes.
2. Meanwhile in a medium bowl, combine the balsamic vinegar, vegetable oil, salt and pepper, whisk until the mixture is fully emulsified approximately 2 minutes. Add the mushroom and allow to marinade while the griddle is preheating.
3. Spray the surface of the griddle with cooking spray.
4. Grill the mushrooms on both sides for 1 minute each. When cool enough to handle slice into strips approximately ¼ of an inch thick.
5. Lower the temperature to medium low. It is important that the skillet temperature is not too high, so that the tortillas do not harden or overcook before the cheese fully melts. Heat tortillas for 30 seconds on one side, flip tortillas. Add to each 1/3 cup Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO®, 5 strips of mushrooms (approximately 3 tbsp.) to each tortilla. Fold tortillas in half.
6. Using a spatula lightly press down on the quesadillas and cook each side for approximately 1 minute. Cheese should be fully melted and golden brown grill marks should be visible on both sides of the quesadillas. Repeat with remaining tortillas. Serve quesadillas with green pea coulis made with Supremo® Brand Mexican Sour Cream from V&V SUPREMO®. Enjoy!

Grilled Shiitake Mushroom Quesadilla

Notes: