this was pretty good! I used my cusinart griddler to actually cook the quesadillas rather than the frying pan like the recipe says. I used the flat griddle plates. was perfect cause it cooked both sides at the time and I didn’t have to worry about flipping it. made me think of a million other things I can use my cusinart griddler for. also this recipe would be great with spinach instead of arugula and mozzarella instead of the gruyere. really you could adapt this recipe to include anything you wanted or had on hand. the only negative thing was the mushrooms, I should have drained them better. they made too much moisture. so the bottoms were a bit soggy. draining more would have probably helped. also it is best to put the arugula on first then put the mushrooms on top of that, then the prosciutto, then the cheese. I wasn’t crazy about gruyere. didn’t taste like much. this recipe was from a feature of a bunch of different meals you can make with the same few ingredients. I was really happy it came out looking just like the picture!
prosciutto and mushroom quesadillas from everyday food March 2010
button mushrooms (wish I bought them already sliced up!)
lemon (really don’t think is necessary!)
gruyere (had a raw milk one from whole foods)
lavash bread (I use the Joseph’s flax, oat bran & whole wheat lavash)
1. in a large non stick skillet, heat 1 tablespoon extra virgin olive oil over medium high. Add 1/2 medium red onion, diced medium, and 2 garlic cloves, minces; season with salt and pepper. cook, stirring occasionally, until soft. 3 to 5 minutes. add 2 packages (20 oz total) button mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes. transfer to a bowl and toss with 1 tablespoon fresh lemon juice. wipe skillet clean.
2. divide 1/4 pound each thinly sliced prosciutto and grater gruyere cheese, mushroom mixture, and 6 cups baby arugula (4 ounces) among bottom halves of 4 pieces of lavash bread (or 10 inch flour tortillas) fold top half over filling to close. heat 1 teaspoon oil in skillet over medium high and cook a quesadilla until cheese melts and lavash is crisp, 1 to 2 minutes per side. repeat with remaining quesadillas.