In a large skillet, melt the 2 tablespoons butter over medium-low heat. Add shallots and sliced sprouts to the pan and cook, stirring occasionally, until they begin to brown, 3 - 5 minutes.
Add the mushrooms and spices to the pan and cook for another 3 - 5 minutes, until the sprouts are tender when pierced with a fork.
In a large bowl, combine the two cheeses. Evenly divide the cheeses and filling among four of the tortillas and top with the remaining tortillas.
For each quesadilla, spread a little butter on top and then flip it over into the skillet set on medium heat (use the same skillet as used for the veggies or a large griddle set on 375° F). Spread a little butter on the top before flipping to cook the other side. Cook both sides until golden brown and the cheese is melted on the inside.
Serve with sour cream, lime wedges, and fresh cilantro.
For serving: Sour cream, lime wedges, and fresh cilantroWe recommend organic ingredients when feasible.Nutrition Facts
Wild Mushroom and Brussels Sprouts Quesadillas
Amount Per Serving
Calories 677Calories from Fat 342
% Daily Value*
Saturated Fat 22g138%
Vitamin A 1375IU28%
Vitamin C 50.4mg61%
* Percent Daily Values are based on a 2000 calorie diet.