BBQ Portobello Mushroom Quesadilla

Do you ever want to try the meatless thing, only to be left...idealess? You're not into tofu, you can't eat another bean, and the idea of any more salad makes you tear up? You are not alone. I have been in that boat and it's a lonely one. Everything is just, meh.

It was one of these such occasions that I thought about portobellos. They're very meaty and if dressed up right, can actually taste quite a lot like you're eating meat, except without the actual meat. Add some toppings, and what you'll have is one seriously satisfying meal.

These quesadillas are delicious, seriously, like pizza and barbecue and quesadillas all wrapped into one. Between the barbecue portobello mushrooms, red onions, zucchini, and the melty cheese I could eat this every day.

There are lots of ways to customize the quesadillas too, it's a veritable "choose your own adventure" here. The key though, is to pick a really amazing delicious barbecue sauce. Whatever flavor you enjoy — spicy, thick, smoky, sweet, tangy — make sure it's a good quality brand. There's nothing like a bad BBQ to mess up a good quesadilla.

Ideas for Customizing Mushroom Quesadillas

Quesadillas are right up there with tacos in terms of customization (I mean, they're basically flat tacos, after all).

• Depending on your tastes and dietary preferences, you could substitute in gouda cheese which would be amazing!
• You could add some chicken which would double the deliciousness of the 'dilla.
• Try using different mushrooms or a combination of different mushrooms.
• Instead of spinach, try zucchini.
• Add chipotles and/or adobo sauce to the BBQ sauce for a little kick.
• Add red pepper flakes or hot sauce to the final product before heating through.
• Try topping with pickled condiments like banana peppers or cherry pepper spread.
• Use small corn tortillas or Flat-Out wraps for a different texture to your quesadilla.
• Try a variety of dipping sauces: more barbecue, ranch, blue cheese, or even some Red Hot.
• If you don't love barbecue sauce, swap in your favorite red or green salsa for a more Mexican style quesadilla.

What makes this BBQ Portobello Mushroom Quesadillas healthy?

In addition to being simply meatless, this dish is also a healthy one!

• Barbecue sauce can be high in sugar, so be on the lookout for that on your list of ingredients. Since you only use a half of a cup though, the sweetness is spread out among all the portabellas. Barbecue sauce contains lycopene from tomatoes and is lower in carbs and cholesterol than, say, mayo.
• Vegetable oils can be a healthy source of fat and they are great for cooking at medium heat levels. If you want to choose a different oil though, like avocado, coconut, or olive, this recipe will work just fine with those oils as well.
• Portobello mushrooms are very flavorful and meaty and when used in place of meat, will have a lower fat, cholesterol, and calorie count than meat. They also are a good source of fiber, vitamin B, potassium, phosphorus, and a myriad of other vitamins and minerals.
• Zucchini is free of fat and is very low in calories. They are also almost all water, which means it will help fill you up without any unnecessary fats or other unhealthy stuff. Zucchini is a good source of fiber, vitamins B6, C, and K, as well as riboflavin, and folate.
• Red onions are low-calorie, have zero fat, and zero cholesterol. They are also high in antioxidants, fiber, and folic acid, which is essential for growing new healthy cells.
• Low-carb wraps are lower in carbohydrates than other tortillas on the market, which is important if you are watching your carb intake.
• Part skim mozzarella cheese is a good source of protein as well as calcium, without being overly fattening and caloric like a lot of other cheeses.
• Cilantro, like onions, is a good source of antioxidants and it also has anticancer properties as well as vitamin A and helps to improve the look and feel of your skin.

How do you wash a portobello mushroom?

Mushrooms are grown in dirt. While dirt won't hurt you necessarily, I always make it a habit to wash my fruits and veggies, just in case. You never know who handled them before you...and it's quite possible you don't want to know.

To clean mushrooms, wipe the tops with a wet paper towel or cloth. I used to rinse them under the faucet until I found out this makes the mushrooms start to break down and get mushier faster. I don't think this matters much if you're going to cook with them right away but might if you were going to say, put the mushrooms out as part of a veggie platter that might sit out a while.

After wiping them clean, cut them up and eat them. I always pull off the stem or trim it really close to the top as well. It's really that easy!