It’s the 20th of the month and that means it’s time for another Crazy Ingredient Challenge reveal! The winning ingredients from the polls this month are Goat Cheese and Mushrooms. I know, it’s not really that crazy of a combination, but it’s still a good one!
I didn’t think I would partake because I don’t like mushrooms. If you read this blog you already know that. If you read this blog then you also know that the two boys in my house do like mushrooms.
Last week my mother-in-law and brother-in-law’s girlfriend came to visit. I asked if they had any dinner requests and they wanted my Ravioli with Mushrooms and Brussels Sprouts. I made a huge batch so bought 2 lb of mushrooms. With help in the kitchen I forgot to mention we wouldn’t need all of the 2 pounds to be diced but before I could remember that a massive pile of diced mushrooms were awaiting my next command. (Having help is awesome!)
Now I had a baggie of chopped mushrooms hanging out in my fridge. No one used them in their eggs the next morning so I decided to get some goat cheese and answer the challenge.
Earlier this week my husband worked a half day so I decided to make lunch. You know, something other than a bagel and cream cheese. I made a quesadilla with the two mandatory ingredients and added sun-dried tomatoes and mozzarella cheese for some sweetness and cheesiness. I purchased an herb and garlic flavored goat cheese to add a little pizzazz to the quesadilla.
My son has been in a highly picky phase right now. I’m hoping it’s related to his teething and we return to his more adventurous appetite soon. Foods that we know he likes he’s not wanting. He has been living on a diet of bread, cheese, and bananas. It is with immense relief that I tell you he ate this quesadilla – I just had to call it a sandwich to get him to consider trying it! Win!
Also a win – I liked this quesadilla, too! Looks like this blogging thing might turn me into a mushroom liker (I can’t quite say lover just yet) after all!
The following recipe is for 1 quesadilla.
Goat Cheese and Mushroom Quesadilla
- 2 tsp olive oil
- 1/2 C diced mushrooms
- 2 8″ whole wheat flour tortillas
- 2 oz herb and garlic goat cheese
- 2 sun-dried tomatoes, diced
- 1/2 C shredded mozzarella cheese
- In a small skillet over medium-high heat, saute mushrooms in olive oil until tender, about three minutes. Remove from heat and set aside.
- Spread 1 oz of goat cheese onto each tortilla.
- Place one tortilla, cheese side up, in a large skillet over medium heat. Distribute the mushrooms and sun-dried tomatoes over the tortillas. Add the shredded mozzarella and top with the other tortilla, cheese side down.
- Cook quesadilla until golden brown on both sides and the cheese is melted.
*This recipe is adapted from Andrea at http://www.taylormademarket.com/spinach-sundried-tomato-mushroom-goat-cheese-quesadilla/*
To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.
6 thoughts on “CIC: Goat Cheese and Mushrooms”
I am always up for a quesadilla and like to throw in whatever is in the house. And I think I have all of these ingredients in the house..
Same here – an easy lunch to use up leftovers, today was leftover BBQ pork.
This looks so good!! I don’t eat a lot of mushrooms but don’t dislike them. I skipped Foodie Extravaganza because the theme was mushrooms and I was completely blank. I guess mushrooms were meant to be since they won the poll.
Haha. Yea, mushrooms are “in” I guess!