Recipe: Curried Mushroom and Spinach Quesadillas (with tomato, garlic, shallots and cheese)
Appetizers and SnacksCURRIED MUSHROOM AND SPINACH QUESADILLAS
"A vegetarian-friendly appetizer to include in your repertoire of recipes for entertaining. A satisfying meatless filling of wild mushrooms seasoned with curry powder, spinach and Havarti cheese is layered between flour tortillas."
FOR THE MUSHROOM FILLING:
2 tablespoons olive oil
2 large shallots, chopped (about 1/3 cup)
3 cloves garlic, minced
2 teaspoons McCormick Gourmet Collection Curry Powder, Hot Madras
8 ounces assorted cultivated wild mushrooms (such as shiitake, oyster and cremini), sliced
3 medium tomatoes, chopped (about 1 1/2 cups)
FOR THE QUESADILLAS:
4 flour or whole wheat tortillas (8-inch)
4 slices light Havarti cheese
2 cups loosely packed baby spinach leaves
1/2 cup reduced fat plain Greek-style yogurt or sour cream (for serving)
Heat oil in large nonstick skillet on medium heat. Add shallots and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 30 seconds or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Add tomato; cook and stir 1 minute. Transfer mushroom mixture to bowl. Wipe skillet clean.
To assemble quesadillas, place 2 tortillas on work surface. Divide mushroom mixture, cheese slices and spinach evenly between tortillas. Top with remaining tortillas.
Brush skillet with oil. Heat on medium heat. Cook 1 quesadilla at a time for 2 to 3 minutes per side or until cheese is melted and tortilla is lightly browned.
Cut each into 6 wedges. Serve with yogurt or sour cream.
Makes 6 servings
Source: McCormick
"A vegetarian-friendly appetizer to include in your repertoire of recipes for entertaining. A satisfying meatless filling of wild mushrooms seasoned with curry powder, spinach and Havarti cheese is layered between flour tortillas."
FOR THE MUSHROOM FILLING:
2 tablespoons olive oil
2 large shallots, chopped (about 1/3 cup)
3 cloves garlic, minced
2 teaspoons McCormick Gourmet Collection Curry Powder, Hot Madras
8 ounces assorted cultivated wild mushrooms (such as shiitake, oyster and cremini), sliced
3 medium tomatoes, chopped (about 1 1/2 cups)
FOR THE QUESADILLAS:
4 flour or whole wheat tortillas (8-inch)
4 slices light Havarti cheese
2 cups loosely packed baby spinach leaves
1/2 cup reduced fat plain Greek-style yogurt or sour cream (for serving)
Heat oil in large nonstick skillet on medium heat. Add shallots and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 30 seconds or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Add tomato; cook and stir 1 minute. Transfer mushroom mixture to bowl. Wipe skillet clean.
To assemble quesadillas, place 2 tortillas on work surface. Divide mushroom mixture, cheese slices and spinach evenly between tortillas. Top with remaining tortillas.
Brush skillet with oil. Heat on medium heat. Cook 1 quesadilla at a time for 2 to 3 minutes per side or until cheese is melted and tortilla is lightly browned.
Cut each into 6 wedges. Serve with yogurt or sour cream.
Makes 6 servings
Source: McCormick
MsgID: 3156888
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Spinach Lovers Mont...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for National Spinach Lovers Mont...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Recipes for National Spinach Lovers Month - 10-15-14 Daily Recipe Swap |
Betsy at Recipelink.com | |
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4 | Recipe: Herb Chicken Skillet with Spinach and Tomatoes (served over pasta or couscous) |
Betsy at Recipelink.com | |
5 | Recipe: Curried Mushroom and Spinach Quesadillas (with tomato, garlic, shallots and cheese) |
Betsy at Recipelink.com | |
6 | Recipe: Lemon-Bay Tortellini with Spinach and Mushrooms |
Betsy at Recipelink.com | |
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