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Shiitake & Cheese Quesadillas

by Berkeley Wellness  

Spanish Manchego cheese, nutty and buttery tasting, is the perfect foil for earthy mushrooms and corn. If you can’t find flavored tortillas, substitute regular flour tortillas.

Makes 12 wedges


¾ pound fresh shiitake mushrooms, stems discarded and caps quartered

1 large onion, halved and thickly sliced

¾ cup frozen corn kernels

1 tablespoon vegetable oil, such as olive or canola oil

½ teaspoon oregano

½ teaspoon salt

½ teaspoon pepper

½ teaspoon sugar

4 burrito-size flour tortillas (9 inches), preferably tomato and/or spinach

¼ pound Manchego cheese, shredded


1. Preheat the oven to 400°F. On a jelly-roll pan, stir together the mushrooms, onion, corn, oil, oregano, salt, pepper and sugar. Bake for 30 minutes, stirring the mixture occasionally, until the onions are tender. Leave the oven on.

2. Place 2 tortillas on a large baking sheet. Top each with the mushroom mixture. Sprinkle with the cheese. Top with the remaining tortillas. Bake for 10 minutes, or until the cheese has melted, the filling is piping hot, and the tortillas are crisp.

3. To serve, cut each quesadilla into 6 wedges.

Nutrition per wedge: 145 calories, 5.6g total fat (2.3g saturated), 6mg cholesterol, 1g dietary fiber, 19g carbohydrate, 6g protein, 394mg sodium.

Good source of: calcium, selenium, vitamin D.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.