Thursday, June 28, 2012

Portobello Mushroom & Leek Quesadillas

One of my dear friends that was in town for the wedding, happened to leave some dairy free "cheese" in our refrigerator and so I went on a search to find recipes using this special product.  I have tried some vegan "cheese" products before without much success but this one is superb.  It not only comes the closest to tasting like cheese but it also melts like the real thing.  My husband's comment during dinner was we should always use this "cheese".  I am now looking forward to testing more recipes using these "cheeses".

This was a really quick and easy dinner.

Portobello Mushroom  Leek Quesadillas
Makes 2 Servings

1 Portobello mushroom chopped
2 leeks, white parts only, chopped
1 clove garlic, minced
2 tablespoons olive oil
1/2 cup Daiya cheddar cheese (I used Jack style)
2 large or 4 small whole wheat tortillas
Pesto (optional)

In a frying pan, heat the olive oil and cook the leeks, mushrooms, and garlic until everything softens.

Spread 1/4 cup of Daiya (half that amount if using the small tortillas)  on half of one tortilla, spread half of the mushroom mixture on top, and fold the tortilla in half.  Repeat with the other tortilla or tortillas and the rest of the cheese and mushrooms.

Heat the grill to high and place the quesadillas on the rack.  Grill for three minutes on one side, then flip and grill for four more minutes.  Slice into triangles and enjoy!


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