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Portobello Quesadilla

Makes 4 servings


1 large portobello mushroom (6 ounces)

1 tablespoon unsalted Real California butter

2 flour tortillas, about 8-inches in diameter

1/2 cup shredded Real California Cheddar cheese (6 ounces)

1/4 cup plain nonfat Real California yogurt, lightly beaten


Slice mushrooms and grill over gas or charcoal, or on a stove-top griddle until mushrooms are tender. Melt butter in a nonstick l0-inch skillet over medium heat. Add one flour tortilla; scatter half the cheese on top. Top with the mushrooms, remaining cheese and the other tortilla. Cook for one minute, or until bottom tortilla is golden brown. Flip and cook for another minute or longer until cheese melts. Cut into 8 wedges. Top each wedge with a dollop of yogurt.

Nutrition Information Per Serving: 
285 calories
19 g fat
53 mg cholesterol 407 mg sodium
16 g carbohydrate
1 g fiber
14 g protein

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board,