Ingredients:
- 2 large portabella mushrooms
- 1/4 cup balsamic vinegar
- 2-4 Tbsp extra virgin olive oil (sorry, I eyeball everything--I need to learn to measure better)
- Mccormick steak seasoning (to taste)
- 1/2 red onion (sliced)
- 2 flour tortillas
- 1/2 cup Mexican Cheese (1/4 cup for each quesadilla)
- In a bowl, mix balsamic vinegar, extra virgin olive oil, and steak seasoning together. Place portabella mushrooms in a ziplock bag, then pour the marinade over the mushrooms. I marinated them for about an hour. Once they have marinated, take the out of the bag and slice them. Toss the bag and marinade.
- Heat a skillet to medium high heat, spray with olive oil. Add the mushrooms and onions. Cook until the veggies are tender.
- On a warm indoor griddle or grill, put on your tortillas. Then add the cheese to half of the tortilla you can you Mexican cheese, pepper jack, whatever you would like (about 1/4 cup per tortilla). Then place the mushrooms and onions on top of the cheese. Fold the tortilla and allow to cook on both sides, until you get a nice grilled color on the outside and the cheese is melted.
- Slice into fourths and enjoy!