Grilled Vegetarian Mushroom Quesadillas

Delightfully nutritious and delicious and Bigelow I Love Lemon Herb Tea helped make it.

10 Minutes
Serves 6


  • ¼ cup (60mL) butter
  • 6 Bigelow I Love Lemon Herbal Tea Bags
  • ¾ cup (180mL) boiling water
  • 3 teaspoons (10mL) chili powder
  • 2 gloves garlic, minced
  • 1 pound (500g) fresh mushrooms, sliced
  • 1 small onion, minced
  • 1 teaspoon (5mL) salt
  • 1 - 8 ounce (250g) pkg. Tempeh, crumbled
  • 2 cups (500mL) light Monterey Jack Cheese, grated
  • Canola oil
  • 12 - 6 inch (15cm) flour tortillas
  • Lemon wedges as a garnish


To prepare filling: Place tea bags into measuring cup and pour boiling water overbags. Let stand for 5 minutes. Remove bags and reserve tea. Melt butter in large skillet over medium high heat. Add tea,chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown andtender. Add the crumbled tempeh and saute 2 minutes more oruntil heated through. Remove from heat, cool for 10minutes. To assemble quesadillas. Preheat grill to 350 F (180 C). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side downon large non-stick rimless baking sheet (Use a cookie sheet withsides by turning it upside down). Divide the filling mixtureequally among the 6 tortillas. Top each filled tortilla with cheese. Brush tops with oil. Gently slide the quesadillas onto the grill. Grill for about 3minutes on each side, until heated through and golden brown. Removefrom grill and let stand for 2 minutes before cutting into wedges. Serve with salsa, sour cream or guacamole and lemon wedges ifdesired.

May we suggest Oolong Tea to pair with this recipe?
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