Preparation
Place one tortilla in a small frying pan, over medium heat, top the tortilla with mushrooms, cheese, onion and cilantro and place another tortilla directly on top.
Cook until cheese begins to melt, bottom should be golden brown, flip and cook until cheese is melted and tortilla is crispy, about 2-3 minutes per side.
Slice into pie shaped wedges and serve with sour cream and salsa.

Yield 8 each - Click here for a printer friendly version of this recipe

Portabella Pesto Bowtie Pasta
Ingredients
• 1 6oz. package Chef’s Advantage Sautéed Portabellas Mushrooms
• 4 cups Bowtie Pasta, cooked and drained
• 3/4 cup Prepared basil pesto
• 1/2 cup Fresh Mozzarella, small balls (cilegine)
• 1/2 cup Cherry Tomatoes, halved

Preparation
Mix together cooked pasta, portabella mushrooms, pesto, mozzarella, and tomatoes.
Chill and serve.

Yield 4 servings - Click here for a printer friendly version of this recipe

Portabella Beef Stew
Ingredients
• 2 6oz. packages Chef’s Advantage Sautéed Portabella Mushrooms
• 2 pounds Stew beef
• 2 tablespoons Vegetable oil
• 3 cups Water
• 1 tablespoon Worcestershire sauce
• 1 clove Garlic, peeled
• 1 medium Onion, sliced
• 1/2 teaspoon Paprika
• 3 large Carrots, sliced
• 3 ribs Celery, chopped
• 2 tablespoons Cornstarch

Preparation
In a large sauce pot, brown meat in hot vegetable oil, over high heat.
Add water, Worcestershire sauce, garlic, onion, paprika. Season with salt and pepper.
Cover and simmer for 1 1/2 hours. Remove garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Yield 4-6 servings - Click here for a printer friendly version of this recipe

Steak and Portabella Wine Sauce
Ingredients
• 1 6oz. package Chef’s Advantage Sautéed Portabella Mushrooms
• 2, 8 oz. Portions Filet Mignon
• 1/4 cup Red wine
• 1/2 cup Beef Stock
• 1 Tablespoon Flour
• 1 Tablespoon Butter
• 1/4 cup Shallots, finely diced
• 1 Tablespoon Thyme, fresh chopped

Preparation
Sear filet mignon in a hot pan, over high heat to brown each side, place in a 350 degree oven and cook to desired doneness.
Meanwhile, sauté shallots in melted butter in a small saucepot over medium high heat. When golden brown and soft, add in flour and stir to combine.
Add wine to sauce pot and turn heat to high, reduce wine until only about half of the liquid remains. Add beef stock, thyme and mushrooms and simmer to thicken. Spoon sauce over steak to finish.

Yield 2 servings - Click here for a printer friendly version of this recipe