Exotic Mushroom and Goat Cheese Quesadillas

By franny-2

The mushroom filling can be prepared ahead of time. Simply assemble the quesadillas just before baking them.

Ingredients

• 1 cup (250 mL) boiling water
• ½ oz (15 g) dried mushrooms (shiitake, porcini, etc.)
• 2 tsp (10 mL) extra virgin olive oil
• ¼ cup (50 mL) minced shallots
• 4 cups (1 L) sliced mixed fresh mushrooms (shiitake, oyster, cremini etc.) about 1 lb (500 g)
• ½ tsp (2 mL) salt
• 2 tsp (10 mL) fresh chopped rosemary or 1 tsp (5 mL) dried
• 2 oz (60 g) lower-fat, soft goat cheese, crumbled
• ½ cup (125 mL) shredded Parmesan cheese
• Salt and freshly ground pepper to taste
• Seven 8-inch (20-cm) flour tortillas
• Vegetable oil cooking spray

Details

Servings 8

Preparation

Step 1

Preheat oven to 375°F ( 190°C). Prepare baking sheet by spraying with vegetable oil cooking
spray. Set aside.

2. Pour boiling water over dried mushrooms and soak for 30 minutes. Drain mushrooms using double thickness of cheesecloth. (Reserve the liquid for other uses.) Rinse mushrooms to remove sediment; chop and set aside.

3. In the meantime, heat oil over medium heat in a large skillet. Add shallots and sauté until soft, about 5 to 6 minutes. Add fresh and dried mushrooms and continue to sauté, about 10 minutes. Add salt and rosemary; cook until liquid has evaporated, about another 5 minutes.

4. Remove from heat. Add goat and Parmesan cheeses and stir until well mixed. Season to taste with salt and pepper.

5. Spray tortillas with vegetable oil cooking spray and place on prepared baking sheet, sprayed side down. Spread a scant ½ cup (125 mL) of the mixture over one half of each tortilla. Fold other half over and press firmly to spread filling evenly to edges.

6. Bake in oven for 15 to 18 minutes or until tortillas are golden brown. Let cool for several minutes. Cut into wedges. Serve warm.