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Grilled Portobello Quesadillas

Scott Phillips

Yield: Yields 2

Pepper Jack cheese gives these quesadillas a spicy kick, but you can use Monterey Jack if you prefer less heat.


  • 6 medium portobello caps, wiped clean with a damp towel and gills scraped out with a table knife
  • Olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 4 medium scallions, thinly sliced
  • 4 oz. pepper Jack cheese, grated (1 cup)
  • 2 oz. feta cheese, crumbled (1/2 cup)
  • 4 10-inch flour tortillas

Nutritional Information

  • Calories (kcal) : 790
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 85
  • Sodium (mg): 1670
  • Carbohydrates (g): 89
  • Fiber (g): 7
  • Protein (g): 35


  • Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire. Brush the portobellos on both sides with oil and season with salt and pepper.
  • Grill the portobellos gill side up until grill marks form on one side, about 3 minutes. Flip and continue to grill until tender, about 2 to 3 minutes more. Thinly slice the portobellos.
  • Put a tortilla in a 12-inch skillet over medium heat. Sprinkle the tortilla with half of the portobellos, scallions, and cheeses. Top with another tortilla and lightly press down with a metal spatula.
  • Cook, flipping once, until browned on both sides, 2 to 4 minutes per side. Transfer to a plate.
  • Repeat, using the remaining tortillas and filling. Slice the quesadillas into wedges and serve.


Rate or Review

Reviews (1 review)

  • Maydai | 07/26/2017

    Absolutely fabulous! The flavors are delicate but super tasty and lots of cheese which is of course most everybody's favorite part. Enjoyed these and will absolutely make them again.

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