Contributed By: bluther
vegetariantimes.com
Serve with steamed broccoli florets and a flavorful rice or grain pilaf
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Total Preparation Time: 15 to 30 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 8
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Lunch
Ingredients
1 Medium onion, sliced
1/2 teaspoon Olive oil or butter
1/2 teaspoon Sugar
8 oz Sliced button mushrooms
8 oz Shiitake, stemmed or oyster mushrooms, sliced
3 cloves Garlic, minced
1/4 cup Minced parsely
8 Fat-free, whole-wheat flour tortillas
6 oz White cheddar or smoked Gouda (1 1/2 cups) grated
Preparation
In a large nonstick skillet, heat oil over medium heat. Add onion and cook, stirring often, until soft and starting to brown, 5 to 7 minutes. Sprinkle sugar over onion and add mushrooms and garlic. Cook and stir occasionally, until mushrooms soften, about 8 minutes. Stir in parsley and transfer to serving plate. Season with salt and pepper to taste. Rinse and dry skillet and reheat over high heat.
Heat tortillas in hot skillet, 1 minute each side, adjusting heat so tortillas don't burn. Divide mushroom mixture among 8 tortillas, placing mixture on one side of tortilla. Sprinkle cheese evenly over mushrooms. Fold tortillas in half over filling.
Cook quesadillas in same skillet until golden and crisp on both sides and cheese is melted. Serve hot.
Cook's Notes
Nutrition Information
Calories: 163
;
Total Fat: 6 g
;
Saturated Fat: 4 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 17 g
;
Protein: 9 g
;
Vitamin A: 234 IU
;
Vitamin C: 7 mg
;
Calcium: 176 mg
;
Sodium: 356 mg
;
Iron: 1 mg
;
Fiber: 10 g