Contents of your meal kit:
portobello mushroom
scallion
strawberries
cucumber
tortillas
mexican melting cheese
balsamic vinaigrette base
spring mix
blueberries
toasted almonds
Cookware needed: outside grill (see note), salad bowl
Finishing steps:
- Preheat grill to med-high heat. While grill is heating, use a damp paper towel to wipe mushrooms of any dirt. Remove stem from the mushrooms, scrape out the dark gills using a small spoon, and rub all sides with olive oil, salt & pepper. Rub scallion with a little olive oil, salt & pepper.
- Wash strawberries, remove green tops and slice. Thinly slice cucumber crosswise into rounds. Set both aside.
- Once grill is hot, grill mushrooms & scallion. Mushrooms should take about 7-10 minutes or until grill marks appear and they begin to soften. Scallion will take about 5 minutes – or until tender and lightly charred. (Closing the lid will help the mushroom cook quicker.) When finished, transfer to a plate or cutting board and let cool slightly before roughly chopping.
- Reduce grill temperature to low, and get ready to assemble quesadillas. Lay tortillas on a large plate or cutting board and top with cheese, chopped scallions & mushrooms. Fold each tortilla over, making a half-moon shape. Carefully transfer to the grill and cook until cheese begins to melt and tortilla shows grill marks. Flip and grill other side. Transfer back to a plate or cutting board and allow to cool slightly. Cut into wedges before serving.
- Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste. Add strawberries, blueberries, cucumber and toasted almonds and toss once more. Divide between plates and enjoy alongside mushroom quesadillas.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.