World Chefs: Gluten-free cookbook for tasty meals

Sauteed Portobello mushrooms are delicious in ragouts; as a topping for polenta or pizza; or as a filling for fajitas, tacos, or quesadillas. The Portobello mushroom stands up to the robust flavors in these quesadillas, all the while preserving its own sturdy texture.


4 (8-inch) gluten-free tortillas

Butter-flavored cooking spray

2 (4 1/2 inch) Portobello caps, chopped

2 tablespoons light balsamic vinaigrette (check for gluten)

1 cup canned no-salt-added black beans, rinsed and drained

1 (2-ounce) jar diced pimiento, drained

1 cup (4 ounces) shredded reduced-fat 4-cheese Mexican blend cheese

1/4 cup thinly sliced green onions

Fresh salsa (optional) (Check for Gluten)

Reduced-fat sour cream (optional)

1. Stack tortillas; microwave at HIGH 1 minute. Leave in microwave to keep warm while preparing filling.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add mushrooms; saute 2 minutes or until tender. Add vinaigrette, beans, and pimiento; cook 1 to 2 minutes or until liquid evaporates, stirring constantly. Mash bean mixture slightly with a potato masher.

3. Spoon about 1/3 cup bean mixture onto each tortilla. Sprinkle evenly with cheese and onions. Fold tortillas in half.

4. Wipe skillet with paper towels; heat over medium heat. Coat pan with cooking spray. Place 2 quesadillas in pan; cook 2 to 3 minutes on each side or until golden and cheese melts. Repeat procedure with remaining 2 quesadillas. Cut each quesadilla into 3 wedges. Serve immediately with salsa and sour cream, if desired.

Editor's Picks