Combining nine ingredients — including greens, cheese, prosciutto, mushrooms and bread — creates quesadilas, wraps or a hearty salad.
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Prosciutto and mushroom quesadillas
1. In a large nonstick skillet, heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add 1/2 medium red onion, diced medium, and 2 garlic cloves minced; season with salt and pepper. Cook, stirring occasionally until soft, 3 to 5 minutes. Add 2 packages (20 ounces total) button mushrooms, trimmed and sliced, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with 1 tablespoon fresh lemon juice. Wipe skillet clean.
2. Divide 1/4 pound each thinly sliced prosciutto and grated gruyere cheese, mushroom mixture, and 6 cups baby arugula (4 ounces) among bottom halves of 4 pieces lavash bread or 10-inch flour tortillas; fold top half over filling to close. Heat 1 teaspoon oil in skillet over medium-high heat and cook a quesadilla until cheese melts and lavash is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.
Nutritional analysis per serving: 522 calories, 27 grams fat (9 grams saturated fat), 45 grams carbohydrates, 26 grams protein, 3 grams fiber and xx percent of calories from fat.
Roasted vegetable salad with prosciutto and cheese
1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss together 1 package (10 ounces) button mushrooms, trimmed and quartered; 1/2 medium red onion, cut into 4 wedges through core; 1 unpeeled garlic clove. Top with 1 tablespoon extra-virgin olive oil and season with salt and pepper. Roast until mushrooms begin to brown, about 20 minutes, tossing halfway through. Place 2 1/2 ounces thinly sliced prosciutto on another rimmed baking sheet lined with parchment. Bake until prosciutto begins to darken, 8 to 10 minutes. Let vegetables and prosciutto cool on sheets. Break prosciutto into pieces, set aside and reserve sheet.
2. Cut 1 piece lavash bread or a 10-inch flour tortilla into 8 wedges; place on baking sheet. Top lavash with 1 cup grated gruye`re cheese. Bake until cheese melts and lavash edges are golden brown, 1 to 2 minutes.
3. Peel roasted garlic and place in a large bowl; mash with a fork. Add 2 tablespoons each oil and fresh lemon juice; season with salt and pepper and whisk to combine. Add roasted vegetables, 7 cups baby arugula (5 ounces) and prosciutto crisps. Gently toss to combine. Serve salad with cheese crisps.
Nutritional analysis per serving: 280 calories, 19 grams fat (5.3 grams saturated fat), 13 grams protein, 15 grams carbohydrates; 1 gram fiber and xx percent of calories from fat.
Prosciutto and gueyere wraps
1. In a bowl, combine 8 ounces button mushrooms, trimmed and thinly sliced, 3 tablespoons fresh lemon juice (from 1 lemon), and 3 tablespoons extra-virgin olive oil; season with salt and pepper. Let stand, stirring occasionally, until mushrooms are softened, about 30 minutes. Rub 4 warmed pieces lavash bread or 10-inch flour tortillas lightly with 1 halved garlic clove.
2. Dividing evenly, layer lavash with 1/4 pound each thinly sliced prosciutto and thinly sliced gruyere cheese, 1/4 medium red onion very thinly sliced, marinated mushrooms (liquid reserved) and 6 cups baby arugula (4 ounces). Season with salt and pepper and drizzle each lavash with 1 tablespoon reserved mushroom liquid. Roll up to form a wrap. Cut in half to serve.
Nutritional analysis per serving: 523 calories, 29 grams fat (10 grams saturated fat), 24 grams protein, 42 grams carbohydrates, 3 grams fiber and xx percent of calories from fat.