One of the many things I don’t like to eat is mushrooms. I find the texture unpleasant, and while I don’t mind the earthy flavor, every time I eat them I can’t help thinking that it’s a fungus. That grows in poo. Bleh.

Despite my distaste for mushrooms, I’m still willing to cook for them (earthy flavor). And chanterelles are in a whole different class – they’re the only mushroom I actually like. The mushrooms in these quesadillas are cooked down pretty well and mixed with cheese, so they’re hidden enough for me to eat them. Larry thought these were just okay – but he’d probably like them better with real cheese and different tortillas. I used Daiya vegan cheese because I had it in the fridge, and Ezekiel tortillas – which I love, but he doesn’t really like.

At any rate, what’s nice about these is that they can be made vegan very easily, and preferences for tortillas can also easily be acommodated. There isn’t anything difficult about these, just a bit of chopping and time to get the mushrooms cooked down enough.

• Barbecue Portobello Quesadillas (EatingWell, March/April 2009)