Mushroom and Arugula Quesadillas

As a gluten-free girl, I don’t get to use my panini press very often. I decided to take it out again because it is AWESOME and has tons of uses other than sandwich making. Also, the gluten-free tortillas you can easily find in the freezer section at most natural grocers kind of taste like card board. Grill marks really improve things! If you don’t have a panini press, an indoor grill pan or you outdoor grill are awesome for this.

4, 12 inch tortillas
8 slices havarti cheese
1 bunch arugula, washed and chopped
1 bunch beech mushrooms, separated
1 lb cooked bacon or prosciutto

Olive oil for grilling

Grill mushrooms with oil until grill marks form. I leave the beech mushrooms in clumps so they are easier to grill. Divide filling ingredients equally among tortillas. Put the cheese on the bottom layer for easy melting and to seal the tortilla.

Fold and press between hot panini grill. Cheese will melt in about 4 minutes on a panini press. Grill 3 minutes per side on a grill or grill pan.

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2 CommentsLeave a comment

  1. looks yummy! what kind of tortillas?

    • I just use the generic ones at Whole Foods or whatever is on special. The savory filling and grill marks disguise even the “cardboardiest” ones.


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