As a main dish, these BBQ portabella quesadillas are great paired with a side of chips and guac, bowl of pintos and plant-based cheese, or some Spanish Rice. Talking toppings, the sky’s the limit, people. Bust out your favorite guacamole, chop up some tomato and onion, your favorite hot sauce, vegan sour cream, cilantro, and a generous lime squeeze over all of it.
Make it wicked messy, make it fully-loaded. You won’t regret it.
Portabellas are a very large capped, mild flavored shroom that transform magically with a little heat and seasoning. They are easy to find in most grocery stores and are the same type of fungus as Crimini aka Chestnut mushrooms and baby bellas.
You might have an easier time finding portabella caps than maitake or lion’s mane, but keep asking your local grocer to stock the different varieties of shrooms so they know there’s a need, and so you can keep up with all the wicked goodness going on. The only difference between a full-sized portabella cap—which can be the size of yer whole hand—and a baby bella, is a few extra days of growing. Those baby bella mushrooms will reach the size of the big caps after about 3-7 days of growing.
These huge portabellas are rubbed down with olive oil and seasoned with a dry BBQ rub that is bursting with the flavors of coffee, garlic, and chilis. What more could you ask for in life, really?
The BBQ portabella mushrooms then become cast-iron pressed shrooms, filleted and spread between two pan-seared tortillas with those crispy charred spots, filled with gooey plant-based smoked gouda cheese, and some delicious greens. Absolute heaven.
These Portabella Quesadillas come together quickly and are perfect as a main dish, snack, side, or party food. If you’re having your wicked awesome friends over, set up a quesadilla bar where everyone can move down the line and choose their own fillings and toppings.