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Barbecue Portobello Quesadillas

March/April 2009

Your rating: None Average: 4.4 (95 votes)

This smoky mushroom-filled quesadilla is reminiscent of pulled pork. A touch of chipotle chile pepper adds extra heat. Serve with coleslaw and guacamole.



READER'S COMMENT:
"This does make a lot of sauce. I would half (to 3/4) the sauce ingredients. I also added lots of veggies. Try spinach and cilantro! I added at least 4 cups of spinach and 1/4 cup cilantro. I also added about a cup of shredded chicken for...
Barbecue Portobello Quesadillas Recipe

28 Reviews for Barbecue Portobello Quesadillas

09/23/2009
Anonymous

This was not good. All I could taste was the barbecue sauce. Made the recipe exactly according to the directions. It completely wiped out the flavor of the mushrooms. I felt like I was drinking barbecue sauce. What a waste of a pound of mushrooms. I ended up tossing most of it into the bin. Might be ok using 1/2 of the sauce the recipe calls for.

John Wendell, New York, NY

Comments
09/23/2009
Anonymous

These were awesome! I added a little bit of cheyenne pepper for some extra heat and served with guacamole. Yum!

andi, berkeley, ca

Comments
09/23/2009
Anonymous

We loved these! Very flavorful and satisfying! I used baby portobellos, because that's what I had, and sliced them. I added garlic, too. Even my 5 year old enjoyed them! I did serve them with home made cole slaw and quacamole as well.

anncookie, Naples, FL

Comments
09/23/2009
Anonymous

This was outstanding! My grocery store was almost out of fresh mushrooms so I only had 8oz box of small portobellos. This made the end result pretty heavy on the bbq sauce. I also added quite a few of the peppers from the small can and roughly chopped them which added a heck of a lot of zip! Can't wait to make these again!

Dana, TX

Comments
09/23/2009
Anonymous

I used this with sauce I had on hand because I was in a hurry. Boy was this delicious! It really is reminiscent of pulled pork. I actually had to look at the bottle to make sure it was vegetarian. I will definitely be making this again, perhaps with some different sauce and mushrooms.

Laurel

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