Fridge Forage ~ Mushroom & Caraway Havarti Mini Quesadillas

I have a confession, I despise leftovers.  I cannot eat something the next day except for lasagna and roast beef. I decided that I needed to come up with something to reduce food waste without having to eat leftovers. Fridge Forage is a cooking concept where I make new meals from ingredients I have on hand, or change already executed recipes into a new dish.

I created this recipe using mushrooms I had for another dish I didn’t end up making, cheese I had left over from a cheese plate plus large tortillas that I cut down to mini size.

6 to 8 Servings

5 Minutes To Prep

15 Minutes Cook Time

Does Not Store Well, So Eat It All

Difficulty Level ~ Easy

Ingredients

  • 4 to 6 C of White Mushrooms, quartered
  • 2 T of Butter
  • 1/3 C of Green Onions, sliced
  • 4 Cloves of Garlic Slivered
  • Salt, Pepper, Cumin, Paprika to taste
  • Any leftover cheese, I used a Caraway Havarti (about 1 C shredded)
  • Mini Tortillas, Large Tortillas, ( I used a drinking glass to cut smaller rounds from large flour tortillas)

Steps

  • Melt butter in a skillet, add garlic and mushrooms, toss to coat. Cover skillet, turn down the heat and let the mushrooms sweat for about 10 minutes.
  • Removed cover from skillet, turn heat up to medium/high, allow mushrooms to brown.
  • Turn down heat and stir in cheese, and seasonings.
  • Serve on warm tortillas and top with raw green onions.