Vegetarian pulled mushroom quesadilla
This recipe is a great way to entertain friends and family outdoors and put your BBQ to great use, while still being budget friendly. This is also a plant-based recipe which just goes to show that your grill isn’t just for meat.
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Ingredients
6
oyster mushrooms
2
tbsp canola oil
1
tsp smoked paprika
salt and pepper
2
garlic cloves
½
cup BBQ sauce
1
can pineapple rings
1
can black beans
4
large tortilla
2
cups Monterey jack cheese
cilantro
salsa
sour cream
BBQ sauce
1/2
cup ketchup
1
tsp chili powder
1
tsp smoked paprika
1
tbsp garlic powder
1
tbsp yellow mustard
1
tsp cayenne pepper
1
tbsp brown sugar
1
tbsp apple cider vinegar
Instructions
- Start with pre-heating your BBQ to 400 degrees.
- Pull your oyster mushrooms using 2 forks and shred the stems and caps roughly into pieces.
- Place a cast iron skillet on the grill and drizzle on 1 tbsp of canola oil, paprika, salt, cayenne, and garlic.
- Add your mushrooms and toss them around to evenly coat them, cooking for 15-20 minutes or until they are soft.
- Grill your pineapple rings for 2-3 minutes per side and remove once cooked.
- Add your BBQ sauce and your black beans and mix well. Cook this for 3-5 minutes.
- Place tortilla shells right on the grill and spoon in the mushroom BBQ mixture on one side and fold the tortilla top with cheese and cilantro.
- Grill it for 1-2 minutes per side or until the cheese has melted and shell is golden brown
- Serve and enjoy!