Meatless Monday: Grilled Portabello Mushroom Quesadillas

If you’ve read The BBQ Grail blog you know I’m a huge meat fan. When my wife and I decided we (well actually mostly me) needed to eat more vegetables we decided to try cutting out meat one day a week. I saw a reference to Meatless Monday on the internet and decided to give it a try. There some health and ecological agendas involved for some, for me it’s about eating less meat and showing you how to do it on a grill. The first entry in the BBQ Grail Meatless Monday series is Grilled Portabello Mushroom Quesadillas.

Ingredients:

4 Portabello Mushroom caps, cleaned and gills removed
2 Red Bell Peppers, seeded, de-veined, roasted and sliced
8 Fresh Basil Leaves, hand torn.
4 oz mozzarella cheese, thinly sliced
4 or 8 tortillas

Instructions:

Rub the bell peppers with a little olive oil and roast them over a hot grill (either charcoal or gas grills will work). It only takes a couple of minutes so watch them. Don't be afraid to char them.

Place the hot roasted bell peppers in a plastic bag. The steaming of them peppers will make it easier to remove the skin. Once the skin is removed, thinly slice the peppers. If you do the peppers first they can steam in the bag while you grill the mushrooms.

Place the hot roasted bell peppers in a plastic bag. The steaming of the peppers will make it easier to remove the skin. Once the skin is removed, thinly slice the peppers. If you do the peppers first they can steam in the bag while you grill the mushrooms.

After you clean the mushroom rub it with a little olive oil and put them on your grill for about 4 to 5 minutes per side. After they are done, remove from grill and let them cool while your peel and slice your bell peppers. Once cool thinly slice the mushrooms.

I used a cast iron griddle for heating the quesadillas. Place a tortilla on the griddle and place some mozzarella cheese on each one. A lttle roasted bell pepper on top of the cheese.