About the Dish

1 teaspoon PeachDish Salt
3 Medium Shallot
3 ounces Mushrooms
1 cup White Beans
1 sprig Parsley
1 Small Lemon
4 Medium Corn Tortillas
2 sprigs Dill
4 teaspoons Butter
1/3 cup Sour Cream
3 ounces Fontina Cheese
Per Serving
Calories 716
Total Fat 38 g
Saturated Fat 20 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 7 g
Cholesterol 66 mg
Sodium 1283 mg
Total Carbohydrates 76 g
Dietary Fiber 10 g
Sugar 7 g
Protein 27 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Please read entire recipe card before beginning.
Place a medium sauté pan over high heat and add olive oil, shallots and a pinch of salt. Cook on high for 4-5 minutes, turn down to low and cook for 15-20 minutes while occasionally stirring and scraping the pan so shallots don’t burn. Once the shallots have browned, stir in half the lemon juice then cook for another 2 minutes until all moisture is gone. Set aside to cool.
While the shallots are browning, place a large sauté pan over high heat and add olive oil, mushrooms. Cook the mushrooms for 7-8 minutes until they have browned.
Combine the cooked mushrooms, white beans, lemon zest, fontina cheese, and parsley in a large mixing bowl. Season to taste with Peachdish salt and pepper, mix thoroughly.
Wipe out the large saute pan, then place over medium-low heat. Place a tortilla in the pan and add the vegetable mixture to one side of the tortilla, fold the other half over, cook for 1-2 minutes and then flip. The quesadilla is ready when both sides are lightly browned and the cheese is melted. Repeat with the other 3 tortillas.
Once the shallots have fully cooled, transfer to a small mixing bowl with the sour cream, chopped dill, remaining lemon juice and a pinch of salt and pepper, mix thoroughly to combine.
Cut the quesadillas into thirds so that each person gets 6 pieces. Serve with the sour cream on the side and enjoy!