Barbecue Portobello Quesadillas from Eating Well
My friends and family joke about my healthy eating, but I just love healthy food over junky processed food. One of my favorite snacks, which many people find odd, is mushrooms and strawberry jelly or tomato sauce. Yeah, it may sound gross, but it actually is really good! I enjoy mushrooms so much, and when people laugh at how much I eat them, I explain that I am sure they have some super health benefit.
Well, the other night when my boyfriend was making fun of me for eating a whole bag of mushrooms, I decided to look up the health benefits of these tasty guys.
1. Boost Immune System
2. Contain Vitamin D: mushrooms are the only fruit or vegetable that contains Vitamin D
3. Mushrooms are high in antioxidants helping fight free radicals in the body
4. Mushrooms are high in Vitamin B. This vitamin helps the body turn food into fuel, which means they aid your metabolism.
5. Good for your bladder. Several types of mushrooms contain selenium, which has been found to lower the risk of bladder cancer.
It is obvious that mushrooms are a healthy choice for a snack or to add to any meal. So why not try them and maintain your health. And make sure to stay healthy with regular visits to your doctor, which means you will need affordable California Health Insurance. Call John E. Peakes Insurance Agency today to find the best health insurance plan for you and enjoy this wonderful mushroom recipe from Eating Well Magazine.
Barbecue Portobello Quesadillas
INGREDIENTS
- 1/2 cup prepared barbecue sauce
- 1 tablespoon tomato paste
- 1 tablespoon cider vinegar
- 1 chipotle chile in adobo sauce, (see Note), minced, or 1/4 teaspoon ground chipotle pepper
- 1 tablespoon plus 2 teaspoons canola oil, divided
- 1 pound portobello mushroom caps, (about 5 medium), gills removed, diced
- 1 medium onion, finely diced
- 4 8- to 10-inch whole-wheat tortillas
- 3/4 cup shredded Monterey Jack cheese
PREPARATION
- Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
- Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
- Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.
