Sauteed Mushroom and Fontina Cheese Quesadilla with White Truffle Oil
Ingredients
- 1/4 cup olive oil plus 2 tablespoons
- 12 cremini mushrooms, sliced in half
- 2 portobello mushrooms, cleaned and stems removed
- Salt and freshly ground pepper
- 12 (6-inch) flour tortillas
- 10 cloves roasted garlic, pureed
- 1 pound fontina cheese, thinly sliced
- 3 tablespoons finely chopped fresh thyme
- 2 tablespoons white truffle oil
Instructions
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