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Portobello Quesadilla



– 1 large portobello mushroom (6 ounces) – 1 tablespoon unsalted Real California butter – 2 flour tortillas, about 8-inches in diameter – 1/2 cup shredded Real California Cheddar cheese (6 ounces) – 1/4 cup plain nonfat Real California yogurt, lightly beaten
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Slice mushrooms and grill over gas or charcoal, or on a stove-top griddle until mushrooms are tender. Melt butter in a nonstick l0-inch skillet over medium heat. Add one flour tortilla; scatter half the cheese on top. Top with the mushrooms, remaining cheese and the other tortilla. Cook for one minute, or until bottom tortilla is golden brown. Flip and cook for another minute or longer until cheese melts. Cut into 8 wedges. Top each wedge with a dollop of yogurt.

Makes 4 servings

Nutrition Information Per Serving:

285 calories

19 g fat

53 mg cholesterol

407 mg sodium

16 g carbohydrate

1 g fiber

14 g protein