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MRSJOCCO's Photo MRSJOCCO SparkPoints: (23,418)
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8/5/12 6:43 P

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It's just because they're more chewy/meaty and if you cook them with their gills, they make a beefy gravy.

emoticon Here's an interesting article on the nutritional content of mushrooms: kelw.hubpages.com/hub/mushroomnutrit
io
n


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A.DRAGONFLY Posts: 136
8/5/12 12:18 A

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I often see the recommendation to substitute the Portobello mushrooms for meat. Is it because of their size, texture, or nutritional reasons? The reason I ask is that I was thinking of using the less expensive button mushrooms for this recipe when my budget is tight.

MrsJ, I like the suggestion to substitute the Greek yogurt for the sour cream. I have not tasted the Greek yogurt. I added it to our next week grocery list.

"Take good care of your body. It's the only place you have to live." -author unknown
MRSJOCCO's Photo MRSJOCCO SparkPoints: (23,418)
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8/3/12 3:41 P

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I want some, too! emoticon

If you want to boost the protein (&/or are lactose intolerant), sub Greek yoghurt for the sour cream.

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MARIASPARKLE's Photo MARIASPARKLE Posts: 6,061
8/3/12 5:08 A

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Oh yum! emoticon

I adore mushrooms, I'm going to try these at the weekend
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(.*♥Maria♥ *) Proud to be a non-smoker since 6th Feb 2008!!
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HOPEFULHIPPO's Photo HOPEFULHIPPO Posts: 5,999
8/2/12 7:04 P

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This sounds so delish! I may have to try it tonight :p

and I hope you don't mind, but I'm reposted the link for you

www.womansday.com/recipefinder/grill
ed
-mushroom-and-spinach-quesadillas-reR>cipe-wdy0712


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A.DRAGONFLY Posts: 136
8/2/12 5:57 P

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I served the Grilled Mushroom Spinach Quesadillas with the suggested Avocado-Tomato Relish. You could add tortilla soup, beans, rice.

I especially liked the mix of the warm and crispy quesadilla with the cool and creamy garnish provided by the relish and sour cream.

The instructions are for cooking on the outdoor grill. I found the recipe at http://www.womansday.com/recipefinder/gril
led-mushroom-and-spinach-quesadillas-r
ecipe-wdy0712. You can change the number of servings and print the recipe on their web site.



Serves 4
Time: 30 minutes
Grill: heat to medium

While grill heats, prepare relish.

TOMATO AVOCADO RELISH
Mix and set aside.
2 tomatoes, cut into 1/2 inch pieces
1 avocado, cut into 1/2 inch pieces
2 T. fresh lemon juice
1 T. olive oil
1/4 t. Kosher salt
1/4 t. pepper
1/2 c. fresh cilantro


GRILLED MUSHROOM SPINACH QUESADILLAS
* I used the Colby-Jack cheese I had in the fridge.

4 medium tortillas
6 oz. * Muenster cheese, shredded
4 c. baby spinach
4 medium Portobella mushroom caps
1 T. olive oil
1/2 t. Kosher salt
1/2 t. pepper
Sour cream, when serving



Grill heated to medium.

Lay out tortillas. Place cheese and veggies on one half of each tortilla.

Divide cheese in half. Layer on tortilla -half the cheese, spinach, and remaining cheese.

Brush mushrooms with oil; sprinkle with salt and pepper. Grill covered until just tender, 3-4 minutes per side. Transfer to cutting board and thinly slice. Layer the mushroom slices on the tortillas.

Fold the tortillas in half.

Grill until the tortillas are crisp and the cheese melts -about 2 minutes per side.

Cut the quesadillas and serve with the relish and sour cream.



Edited by: A.DRAGONFLY at: 8/2/2012 (17:58)
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