Sauteed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil

1. 1

   Preheat grill or grill pan.

2. 2

   Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste.

3. 3

   Grill the mushrooms until golden brown and cooked through, remove from grill and coarsely chop.

4. 4

   Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet.

5. 5

   Spread some of the roasted garlic puree on each.

6. 6

   Divide the cheese among the tortillas, then the mushrooms and thyme and season to taste with salt and pepper.

7. 7

   Stack to make 4 (2 layer) tortillas and cover with remaining tortilla, brush the tops with olive oil.

8. 8

   Place on a lightly oiled baking sheet and bake or until the tortillas are lightly golden brown and the cheese has melted, about 5 to 7 minutes.

9. 9

   Remove and drizzle with white truffle oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.