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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

12/17/2012
Anonymous
Great, versitile recipe!

I added sauteed red bell pepper and spinach, and roma tomatoes and Colby Jack cheese when making the quesadilla. It was really good and pretty easy, though the extra chopping made it more time consuming. Definitely recommended. My boyfriend called it "delicious Veggie-BBQ-Mex Fusion"

Veggie-BBQ-Mex Fusion!
Comments
07/10/2012
Anonymous
Yummie!

I made this with spinach and cilantro as suggested in another review! Fantastic! Would definitely make again.

meatless, healthy, filling
Comments
07/01/2012
Anonymous
Great Alternative to Pulled Pork!

I tried this for the first time today and it was DELICIOUS. My meat-loving husband (who is from the South and loves BBQ) was very impressed. I would definitely make them again. No criticisms except that the filling yields more than the recipe says, so I actually made more quesadillas than what was called for. I used the chipotle pepper in adobo sauce, and to me it gave just the right amount of heat, but my son thought it was TOO SPICY. So, if you have kids, you may not want to put as much pepper in there. The few things I did differently than the recipe: The store was out of whole-wheat tortillas, so I just used regular ones and they were great. Also, instead of folding each tortilla in half, I just made whole, round quesadillas using two tortillas, like you would see in a restaurant. If your mushrooms are fresh and good, I don't see any reason to remove the gills. My husband cut them up, removing the tough stems, but he did not remove the gills. Thinly sliced, the mushrooms cooked down fine. Also, because we didn't remove more of the mushroom, the amount of sauce was perfect (not too much as some commenters posted).

Low-cal, tasty, filling
Comments
07/01/2012
Anonymous
A great alternative to pulled pork!

I tried this for the first time today and it was DELICIOUS. My meat-loving husband (who is from the South and loves BBQ) was very impressed. I would definitely make them again. No criticisms except that the filling yields more than the recipe says, so I actually made more quesadillas than what was called for. I used the chipotle pepper in adobo sauce, and to me it gave just the right amount of heat, but my son thought it was TOO SPICY. So, if you have kids, you may not want to put as much pepper in there. The few things I did differently than the recipe: The store was out of whole-wheat tortillas, so I just used regular ones and they were great. Also, instead of folding each tortilla in half, I just made whole, round quesadillas using two tortillas, like you would see in a restaurant. If your mushrooms are fresh and good, I don't see any reason to remove the gills. My husband cut them up, removing the tough stems, but he did not remove the gills. Thinly sliced, the mushrooms cooked down fine. Also, because we didn't remove more of the mushroom, the amount of sauce was perfect (not too much as some commenters posted).

Easy, super tasty, filling
Comments
04/25/2012

This is a really good, easy, and quick meal. You do not miss the meat at all. It is rather rich though so in the future I would serve with a slaw. Will definately make again.

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