Portobello Quesadilla

California Milk Advisory Board
  • Yield: 4 servings


1large portobello mushroom (6 ounces)
1tablespoon unsalted Real California butter
2 flour tortillas, about 8-inches in diameter
1/2cup shredded Real California Cheddar cheese (6 ounces)
1/4cup plain nonfat California yogurt, lightly beaten


  1. 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.
  2. 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.

Recipe courtesy of the California Milk Advisory Board

Nutritional Info *per serving

  • Calories 285
  • Fat 19g
  • Cholesterol 53mg
  • Sodium 407mg
  • Carbohydrate 16g
  • Fiber 1g
  • Protein 14g