This is one of those recipes that I have had book marked for a long time and last week I finally got around to trying it. Let's just say that I have been making up for lost time. Would you believe that I have made this four times in the last week? It's true! This is my new favorite quesadilla recipe! It comes together really quickly and once you have the onion, garlic, and mushroom mixture made, it can be stored in the fridge for an easily made quesadilla (trust me, I know!). You can even feel good about eating this because it has arugula in it, which is a first for me (at least in a quesadilla). And I tested these in gluten-free tortillas, so you can know that they taste great in regular or gf tortillas. By the way, the recipe comes form the now defunct Everyday Food magazine, published by Martha Stewart.
First things first: Saute 1/2 medium red onion and 2 minced garlic cloves with 1 Tb. olive oil. Season with salt and pepper. Cook for about 3-5 minutes, stirring often.
Add 2 packages button mushrooms (about 20 oz. total), sliced. Cook until mushrooms are browned, about 7 minutes.
Meanwhile, grate your cheese. The original recipe called for Gruyere, but it seemed too expensive to me, so I substituted Gouda, which worked very well. You will need 1/4 pound.
This recipe is for 4 quesadillas, so you will want to divide the cheese across the four tortillas. Divide the prosciutto (1/4 lb in total).
Add sauteed mixture
Top with baby arugula (washed). You will use 6 cups.
You can see that it is a lot of arugula!
Wipe out frying pan and heat on medium heat with 1 tsp, oil. Cook quesadilla for 2 minutes on each side.
Just look at that transformation!
Slice and serve!
Ingredients
1 Tb. olive oil
1/2 medium red onion, diced
2 garlic cloves, minced
2 packages button mushrooms (20 oz), sliced
1/4 lb grated Gruyere, Gouda, or your choice of cheese
1/4 lb. Prosciutto
6 cups arugula (washed)
4 flour or Gluten-free tortillas
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