Mushroom And Bell Pepper Quesadillas Or Soft Tacos Recipes

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

Categories Mushroom Onion Pepper Vegetable Vegetarian Grill/Barbecue Bon Appétit

Yield Serves 8

Number Of Ingredients 8

Grilled Portobello Mushrooms, Sweet Peppers and Onions image

Steps:

Prepare barbeque (medium-high heat). Whisk vinegar, oil, thyme and lemon peel in large bowl to blend well. Season vinaigrette to taste with salt and pepper.
Brush vinaigrette over vegetables. Grill until mushrooms are tender and juicy, and peppers and onions are crisp-tender, about 12 minutes per side.
Cut mushrooms and peppers into 1/2-inch-thick strips. Toss mushrooms, peppers and onions in a bowl. Season with salt and pepper. Serve at room temperature.

Ingredients

1/2 cup balsamic vinegar
1/4 cup olive oil (preferably extra-virgin)
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon peel
6 4-inch portobello mushrooms, stemmed, gills cut out and discarded
2 large red bell peppers, halved, seeded
2 large yellow bell peppers, halved, seeded
2 large red onions, cut into 1/2-inch-thick rounds

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 7

Grilled Bell Peppers, Onion and Mushrooms image

Steps:

Heat grill. In large bowl, combine oil, peppered seasoned salt and basil; mix well. Add vegetables; toss to coat.
When ready to grill, place onion and bell peppers in grill basket or directly on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 6 minutes.
Add mushrooms to grill basket; cook 6 to 10 minutes or until vegetables are crisp-tender, turning occasionally.

Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 3 g

Ingredients

2 tablespoons olive oil
1/2 teaspoon peppered seasoned salt
1/2 teaspoon dried basil leaves
8 to 12 fresh whole mushrooms (3/4 to 1 inch in diameter)
1 medium onion, cut into thick wedges
1 green bell pepper, quartered lengthwise
1 red bell pepper, quartered lengthwise

MUSHROOM AND BELL PEPPER QUESADILLAS OR SOFT TACOS

A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

Yield 4 servings

Number Of Ingredients 5

Mushroom and Bell Pepper Quesadillas or Soft Tacos image

Steps:

Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain.
To make quesadillas preheat the oven to 400°F. Arrange the mushrooms and peppers on the entire surface of 2 tortillas. Sprinkle with the cheese, and cover with the remaining tortillas. Arrange the quesadillas on a nonstick baking sheet and bake until the tortillas become lightly golden and crisp on the outside, 12 to 15 minutes; or grill them on a nonstick griddle on both sides until golden. Cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
To make soft tacos, arrange some of the mushroom mixture on one half of each tortilla, then top with the cheese and salsa. Arrange on individual plates. Heat each serving briefly in the microwave (about 1 minute) or preheated 400°F oven (about 3 minutes) to melt the cheese, then fold over. Eat at once with a knife and fork or cut into 2 wedges and eat out of hand.
Mushroom and Bell Pepper Quesadillas or Soft Tacos (this page)
Green Chili Black Beans (page 114)
Simple tossed salad
Calories: 287
Total Fat: 12g
Protein: 17g
Carbohydrate: 25g
Cholesterol: 30mg
Sodium: 512mg

Ingredients

8 ounces white or cremini mushrooms, cleaned and sliced
1 medium red bell pepper, thinly sliced
4 soft taco-size (8- to 10-inch) flour tortillas
1 1/2 cups grated Monterey Jack or Jack-style soy cheese
Salsa, as desired

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Remove the stems and gills from the mushrooms: Cut the stems off completely off from the base of the portobella mushroom cap if they're still attached. Then, remove the dark, flaky gills by holding the mushroom in one hand and sticking the tip of a spoon into the gills with the other hand. Pry them up and away from the base as best you can. You should then be able to slide the side of the spoon all the way down and remove the gills in larger sections. (Do the best you can here. They don't have to be completely and cleanly removed.)
Quickly marinate mushrooms: Slice the mushrooms into long strips and transfer them to a large mixing bowl. Add the olive oil, lime juice, cilantro, garlic, chile powder, salt, cumin, and oregano. Toss to combine.
Cook the mushrooms: Heat a large nonstick skillet over medium-high heat. Add the marinated mushrooms and cook for 10 minutes, stirring occasionally. Transfer the mushrooms to a medium bowl or plate and set aside.
While the mushrooms are cooking, make the slaw: In a large mixing bowl, add the cabbage, mayonnaise and cilantro. Toss to combine. Refrigerate until ready to assemble tacos.

Mushroom And Bell Pepper Quesadillas Or Soft Tacos Recipes

GRILLED PORTOBELLO MUSHROOMS, SWEET PEPPERS AND ONIONS

GRILLED BELL PEPPERS, ONION AND MUSHROOMS

Looking for a side dish recipe to compliment your meats? Then check out this grilled vegetables medley of bell peppers, onion and mushrooms.

MUSHROOM AND BELL PEPPER QUESADILLAS OR SOFT TACOS

A lighter tortilla dish, this is good served with a hearty grain pilaf or a bean dish.

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