The other day, when we were eating my Chili Roasted Potatoes with Chipotle Aioli, I started thinking about the aioli. I recognized that flavor. At first when I made it, I thought it was from a dipping sauce for calamari at a restaurant. Then it hit me. I remembered that flavor as the dipping sauce that accompanied a mushroom quesedilla that I at at least once a week for a while when I was in middle school.
When I was in middle school, a house down the street was turned into a delicious restaurant that mainly focused on gourmet take out foods. The restaurant was called the Golden Olive and it was located in New Wilmington, Pennsylvania. I frequently ate there and enjoyed many of the offerings. I remember the jerk chicken that made my tongue tingle in a new and interesting way. I had many new and interesting kinds of soup, crab cakes, roasted vegetables, and the most delicious breaded shrimp. But, the menu item that I returned to again and again was the mushroom quesedilla. It was simple. Cheese, mushrooms, shell. That’s it. What really made it special was the dipping sauce. Unfortunately, I had no idea what it was until last week. As soon as I realized it, I knew I had to make a quesedilla and recreate the meal I enjoyed so much as a middle schooler. I ate this hot and cold. It is good both ways.
This recipe really brings back a food memory for me that was originally created by Marla and Pat, the proprietors of The Golden Olive. I am so excited that I can now make this easy and scrumptious meal at home. I really miss them and their delicious offerings. While I don’t know where they are or what they are doing, I am so grateful for them because they taught me so much about food, flavors, and kindness.
Portobello Mushroom Quesedilla
Prep Time: 20 minutes
Cook Time: 10 minutes
Keywords: roast grill sandwich entree snack
Ingredients (2 quesedillas)
- 2 portobello mushrooms, sliced
- 1/2 cup shredded monterrey jack cheese
- 2 flour burrito shells
- olive oil cooking spray
- chipotle aioli
Roast the sliced mushrooms in a 400 degree oven for 10-20 minutes or until slightly browned.
Heat a skillet (large enough to fit a burrito shell) over medium heat.
Spread cheese and mushrooms over half of the burrito shells. Fold them over and spray one side with olive oil.
Place the olive oil side down in the pan. Cook until browned. Spray the other side with oil and flip. Cook until the cheese is melted and the other side is browned.
Serve hot or cold with chipotle aioli.
Prep Time: 10 minutes
Ingredients (1 cup mayonnaise)
- 1 egg yolk at room temperature
- 1/4 teaspoon salt
- juice 1/2 lemon
- 3 cloves roasted garlic
- 1/3 cup extra virgin olive oil
- 3-4 tablespoons pureed chipotles in adobo
In a small food processor, add the egg yolk, salt, lemon juice, and garlic. Turn on low and slowly drizzle in oil in a steady stream until it is all incorporated. It should be thick. Add the chipotle in adobo and combine. Remove from the food processor and store in a container with a lid.