Pressed Portobella Quesadillas

Derek Sarno
SERVES 4PREP 15mCOOK 45m

Credit: Derek Sarno

5

portobello mushrooms, large stems removed

1tablespoon

BBQ seasoning

1can

white beans, drained

250g

sweet potato, roasted whole and peeled

3tablespoons

smoky BBQ sauce

2tablespoons

pickled jalapeño, diced

1teaspoon

ground cumin

1teaspoon

chili powder

½teaspoon

black pepper

sea salt, to taste

1large

onion, diced

½handful

coriander, roughly chopped

  1. Preheat the oven to 400°F/204°C.

  2. On a baking paper-lined baking sheet, arrange the portobello mushroomsface up. Sprinkle BBQ seasoning and roast until soft and liquid forms on the caps (15 mins). Remove from oven. Flip mushrooms over and allow to cool. Slice into thin strips.

  3. In a large bowl, mash white beans, sweet potato, and smoky BBQ sauce into a rough consistency. At your discretion, add pickled jalapeño, ground cumin, chili powder, black pepper and sea salt.

  4. In a heated skillet, saute the onion until browned (3 mins). Combine into bean mixture.

8pack

8" corn tortillas

fresh salsa

jalapeño

Sour Cream

  1. On each 8" corn tortillas, place 2-3 spoonfuls of mixture, mushrooms and top up with a second tortilla. Press together about 4 times.

  2. In another heated skillet, place each stuffed tortilla and sear each side for 1 minute.

  3. Wrap each tortilla in foil and heat in the oven for 10 mins. Cut into wedges and serve with fresh salsa, jalapeño and classic sour cream.