Cremini mushrooms, shallots, asparagus and arugula pack these mushroom quesadillas for a satisfying plant-based main.
Use any combination of herbs, like parsley, tarragon or chives, to add freshness.
Serve with a side of beans or rice.
Photo: Photographer: Greg DuPree, Food Stylist: Ali Ramee Prop Stylist:Christine Keely
Add shallot; cook, stirring often, until softened, about 1 minute.
Add arugula; cook, stirring, until wilted, about 1 minute.
Spread the mixture on a baking sheet to cool slightly, about 5 minutes.
Meanwhile, place 4 tortillas on a cutting board.
Press down slightly with your hand.
Wipe the skillet clean; place over medium heat.
Repeat with the remaining 2 quesadillas.
Serve with creme fraiche and garnish with additional fresh herbs, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
