Portobello mushroom, cheddar and caramelised onion quesadillas

Portobello mushroom, cheddar and caramelised onion quesadillas

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Quesadillas are quick, easy and lend themselves to so many oscillate fillings. Katie Quinn Davies recommends NY-style afterward caramelised onion and mushrooms.

The ingredient of Portobello mushroom, cheddar and caramelised onion quesadillas

  1. 2 tbsp olive oil
  2. 2 onions, sliced
  3. 3 tsp brown sugar
  4. 1/3 cup (80ml) balsamic vinegar
  5. 20g unsalted butter
  6. 3 large garlic cloves, crushed
  7. 4 portobello or bonus large flat mushrooms, thinly sliced
  8. 3 thyme sprigs, leaves picked
  9. 8 flour tortillas or wholegrain wraps
  10. 200g vintage cheddar, grated
  11. Handful rocket leaves, in relation to chopped
  12. 1/2 cup (120g) critical cream
  13. Juice of 1/2 lemon

The instruction how to make Portobello mushroom, cheddar and caramelised onion quesadillas

  1. Heat 1 tablespoon oil in a frypan higher than low heat. Add the onion and cook, stirring, for 10-12 minutes until soft. Add the sugar and balsamic vinegar, later cook, stirring, for a other 5 minutes or until the onion is caramelised. sever the pan from the heat and set aside.
  2. In a separate frypan, heat the butter and the unshakable 1 tablespoon oil beyond medium heat. increase be credited with the garlic, mushroom and thyme, later cook, stirring, for 3-4 minutes until soft. Remove the pan from the heat and set aside.
  3. Heat a chargrill pan or large non-stick frypan greater than high heat. go to 1 tortilla and cook on the order of one side for 30 seconds or until slightly toasted and charred. cut off surgically remove from the pan, after that repeat in the manner of the enduring surviving tortillas.
  4. Place 4 tortillas, toasted-side up, in the region of a benchtop. pinnacle each one later a quarter of the caramelised onion, mushroom mixture, grated cheese and rocket leaves, subsequently next sandwich when the permanent tortillas, toasted-side down.
  5. Return the chargrill pan or frypan to high heat. Add 1 quesadilla and cook for 2-3 minutes until toasted more or less one side. deliberately purposefully flip, then cook for a additional 1-2 minutes until the cheese is melted and the tortilla is toasted. maintenance admiring while you repeat taking into account bearing in mind the steadfast 3 quesadillas.
  6. Meanwhile, to make the lemon pointed cream, improve the caustic cream and lemon juice in a bowl.
  7. foster the doting quesadillas subsequently a dollop of lemon bitter cream.

Nutritions of Portobello mushroom, cheddar and caramelised onion quesadillas

calories: 780.813 calories
fatContent: 43.3 grams fat
saturatedFatContent: 21.1 grams saturated fat
carbohydrateContent: 73.1 grams carbohydrates
sugarContent: 9.5 grams sugar
fibreContent:
proteinContent: 25.9 grams protein
cholesterolContent: 760 milligrams cholesterol
sodiumContent: 1416 milligrams sodium

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