Mushroom Goat Cheese Quesadillas

Have you noticed?  The Pure Foods Project is focusing on mushrooms for the past few weeks.  This time of year is wonderful for mushroom hunting.  Find someone knowledgeable to help you forage or take advantage of the abundance that finds its way to farmers markets.

This week, mushrooms sauteed with lemon and parsley create a vegetarian base for several easy meal ideas.  Top a pizza, flavor a quiche, serve as an appetizer rolled into some puff pastry or create a French-fusion dish, Mushroom Goat Cheese Quesadillas.

These can be made ahead and frozen.  To reheat, defrost for a half a minute in the microwave (or defrost in the refrigerator before you head off to work).  Then reheat in a toaster oven or skillet.  Mushroom Goat Cheese Quesadillas are also nice to have around for a last minute appetizer.  Defrost, reheat and cut into wedges to serve guests.

The secret ingredient is mashed white beans.  A lot like Mexican refried beans, mashed white beans provide substance and sustenance here.

Mushroom Goat Cheese Quesadillas
Yield: 8 quesadillas

Ingredients
10 ounces mushrooms
1 tablespoon oil
salt, pepper
1/4 cup chopped fresh parsley
juice of 1/4 lemon
1 12-ounce can white beans (low sodium), drained
2 ounces soft goat cheese
8 flour tortillas (plain or whole wheat)
1/2 cup shredded Gouda (smoked or plain)

Method

1. Preheat oven to 400˚F.
2. In a wide skillet, saute mushrooms in oil over medium high heat.  Salt and pepper mushroom as they cook down.
3. Once mushrooms are tender, add parsley and lemon juice.
4. While mushrooms cook, place beans and goat cheese in a a food processor and process until beans are broken down but not completely pureed.  You will have a thick mixture.  
5. Place bean mixture in a bowl.  Fold in cooked mushrooms.  
6. Lay tortillas on a lightly oiled baking sheet.  Scatter about a tablespoon of shreded Gouda cheese on each.  
7. Equally divide the bean-mushroom mixture among the eight tortillas, spooning it over one half of each tortilla.  
8. Fold tortillas over to form half circles.  Rub the top of each with a little vegetable oil and bake 12-15 minutes, turning once, until tortillas are lightly browned.

Enjoy immediately or cool and freeze for future use.