Barbecue Portobello Mushroom Quesadillas

I put a couple of recipes together to make this tasty lunch today.  Since the classic mushroom taste and texture are NOT what you notice or taste when you are eating, I think even non-mushroom lovers will love this meal.

You'll need:
2 Portabella/Portobello Mushrooms (there are 2 different spellings for the same thing) de-stemmed and 'fins' cut off then coarsely chopped
(here's an ehow video on how to do that.  do you love ehow.com?  It has taught me many things... like some acupressure techniques for one and what to do with anise for another.)  
1/2 onion, chopped
Chipotle Barbecue Sauce (recipe below) (or other bbq sauce)
Cheeze Sauce (recipe below) (or other veggie cheese or cashew cheeze)


Heat a little oil or water in a skillet.  Add portabellas and cook 5 minutes.  Add onions and cook maybe another 3-5 minutes or until mushrooms and onions are soft.


Meanwhile make barbecue sauce and cheeze sauce.  (I love this bbq sauce recipe!  The deep smokey flavor of chipotle and the surprise flavor of cinnamon make it a really special one.) 
Spicy Chipotle Barbecue Sauce -recipe found here at fatfreevegan.com-
4 cloves garlic clove, minced
1/2 cup organic ketchup
1 tablespoon whole-grain mustard
1 tablespoon turbinado sugar (or other sugar or agave nectar-I used agave)
2 tablespoons chopped chipotle chiles in adobo
1 teaspoon tamari soy sauce
1 tablespoon cider vinegar
1/4 teaspoon cinnamon
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seed (optional)


Stir all ingredients together then add to skillet of cooked mushrooms and onions.  Cook for 2 minutes and remove from heat.


Cheeze Sauce -recipe found here at fatfreevegan.com-
1 1/4 cups water
1 cup plain, fat-free soymilk (may use other non-dairy milk)
3/4 cup nutritional yeast
3 tablespoons cornstarch or potato starch
1 tablespoon lemon juice
1 teaspoon salt (or more to taste)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
pinch cayenne pepper
2 tablespoons tahini
1 teaspoon mellow white miso (or additional salt)
black pepper to taste
blend in blender or food processor.  Simmer in saucepan or skillet till thickened.


Assemble quesadilla:  Spread mushroom/onion and barbecue sauce mixture on whole wheat tortilla, drizzle cheeze sauce on or serve on side. Brown each side of tortilla on the skillet.  You could use bottled bbq sauce and veggie cheese for a quicker meal.  But you'll save yourself eating a lot of sugar/high fructose corn syrup, sodium, and preservatives if you take a few minutes to make homemade!  Make a double batch and put extra in the freezer!