Out here in Southern California there are vegetarians everywhere (a native american friend of mine tells me that vegetarian is an old indian word for "bad hunter") so I've developed a few recipes for when they're around - and the carnivores seem to like them too. It's a pretty simple appetizer - in the past I've used a simple stove-top smoker (if I don't have the big smoker running) and smoked the portabellos for about 20 minutes. I slice them in strips, add them to a tortilla with grated smoked gouda and add minced garlic, salt and some cayenne pepper (or crushed red pepper flakes). I melt some butter to coat the bottom of the skillet and place the quesadilla in the the butter. When the tortilla is nice and golden brown I flip it (carefully so I don't lose the cheese and portabellos) - add butter if necessary. When this side is done I cut it in 1/6 portions and garnish with chopped parsley and a light dusting of cayenne.
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8/11/07 at 7:23pm