Portobello Quesadillas

Yield: 4 servings

Ingredients

• 1 large (6 ounce) portobello mushroom
• 1 tablespoon unsalted Real California butter
• 2 (8 inch) flour tortillas
• 1/2 cup shredded Real California Cheddar cheese (6 ounces)
• 1/4 cup plain nonfat Real California yogurt, lightly beaten

Instructions

1. Slice mushrooms and grill over gas or charcoal, or on a stove­top griddle until mushrooms are tender.
2. Melt butter in a nonstick 10 ­inch skillet over medium heat. Add one flour tortilla; scatter half the cheese on top. Top with the mushrooms, remaining cheese and the other tortilla. Cook for one minute, or until bottom tortilla is golden brown. Flip and cook for another minute or longer until cheese melts.
3. Cut into 8 wedges. Top each wedge with a dollop of yogurt.

Nutrition

Per serving: 285 calories 19g fat 53mg cholesterol 407mg sodium 16g carbohydrate 1g fiber

Attribution

Recipe and photo used with permission from: California Milk Advisory Board