Triple Threat Quesadilla – a delicious recipe with Mushrooms, Olive Oil, Garlic, Butter, Sausage, White Wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Start by slicing the mushroom caps in half.
2
In a large pot on medium-low heat, heat the olive oil and garlic.
3
Add mushrooms and butter to the pot and stir with a wooden spoon for about two to three minutes or until the mushrooms start to reduce and darken in color.
4
Add the sausage pieces to the pot and cook through.
5
You may need to add a drizzle of olive oil.
6
When the sausage is no longer pink, pour in the wine and cook through til the wine evaporates, stirring often with a wooden spoon.
7
Turn off heat.
8
Immediately heat/cook the tortillas one at a time in a skillet or pan and transfer to a plate.
9
Smother a generous scoop of the mushroom/sausage mix onto a tortilla and sprinkle half of the Swiss cheese on top and cover with another hot tortilla so that the cheese melts.
10
Repeat with the rest of the mixture and tortillas.
11
Serve and enjoy!
767
kcal
Calories
32
g
Fat
92
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 20 whole Mushrooms Caps (White/Button Mushrooms), 1/4 cups Olive Oil, 2 cloves Garlic (Cleaned And Halved), 1/4 cups Butter, and more.
Yes, Triple Threat Quesadilla falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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