Portobello Quesadilla

Wow, this was so easy to make, and so deliciously perfect for a Saturday lunch. 

I took a portobello mushroom cap and sliced it evenly into strips.  I laid the strips out in my heated skillet and drizzled a teeny bit of olive oil over them.  As they started to cook and soften, a couple dashes of worcestershire over the slices and generous squeezes of a lime, and that’s it.  Let it cook up a bit more over low heat to your desired softness (I like my mushrooms still with a little bite). 

While that’s going on, I cut up a pocketless pita (flatbread) into quarters and toasted them in my toaster oven.  Once those had crisped up, I threw them on a plate, plopped some sour cream on each quarter, and sliced up a plum tomato.  Served them all together and layered slices of portobello over the pita, then a tomato slice, and it was really freaking good.  The portobello absorbs all of the sauce you splash on top, so they’re a bit tart, but I loved it.  It had just the right lime kick to it, delicious. 

Enjoy!!!  So simple, so delicious, and definitely a bit healthy (depending on how much sour cream you toss on, and you could probably use low fat!).  You can also add your own toppings- cheese, lettuce, whatever, be creative!!!