Heat the oil and garlic in a saucepan over very low heat just until tiny bubbles appear around the garlic, about 5 minutes. Remove the pan from the heat and let the oil stand 1 hour. Use a slotted spoon to discard the garlic.

• 4 portabello mushrooms, stems trimmed and discarded
• Garlic Oil
• Salt
• Fresh Ground Pepper
• 6 (8-inch-98% fat free flour tortillas or low carb whole wheat which are 98% as well
• 1 cup Light shredded Mexican cheese
• 2 t. combination of rosemary, thyme and sage

Start up the BBQ.

Lightly oil the cooking rack. Brush the mushroom caps liberally with garlic oil and lightly season them with salt and pepper. Place the mushrooms on the grill and cover. Grill, turning once, until the mushrooms are tender, about 6 minutes. Transfer them to a cutting board and slice into ½-inch wide strips.

Place 4 tortillas on a work surface and sprinkle each with ¼ cup of the cheese. Top with equal amounts of the mushroom strips, sprinkle with the herbs, then carefully place each on the grill. Top each with one of the remaining tortillas.

Grill the quesadillas until the underside is lightly browned, about 45 seconds or less then turn and grill the other side. Cut each quesadilla into 6 wedges and serve immediately. Serves eight.

Each serving: 229 calories; 306 mg sodium; 19 mg cholesterol; 14 grams fat; 5 g saturated fat; 18 g carbohydrates; 8 grams protein; 1.55 g fiber.