1/2 Cup Extra Virgin Olive Oil (Spanish)
3 Large Cloves Garlic crushed. Heat the oil and garlic in a
saucepan over very low heat just until tiny bubbles appear around
the garlic, about 5 minutes. Remove the pan from the heat
and let the oil stand 1 hour. Use a slotted spoon to discard
4 Portabello Mushrooms, stems trimmed and discarded
Fresh Ground Pepper
6 (8-inch 98% fat free flour tortillas or low carb whole wheat
which are 98% as well.
1 Cup Light Shredded Mexican Cheese
2 t. combination of Rosemary, Thyme, and Sage. Start up the
Lightly oil the cooking rack. Brush the mushroom caps
liberally with garlic oil and lightly season them with salt and
pepper. Place the mushrooms on the grill and cover.
Grill, turning once, until the mushrooms are tender, about 6
minutes. Transfer them to a cutting board and slice into
1/2-inch wide strip.
Place 4 tortillas on a work surface and sprinkle each with 1/4 cup
of the cheese. Top with equal amounts of the mushroom
strips, sprinkle with the herbs, then carefully place each on the
grill. Top with one of the remaining tortillas.
Grill the quesadillas until the underside is lightly browned,
about 45 seconds or less, then turn and grill the other
side. Cut each quesadilla into 6 wedges and serve