1          cup fresh mango, diced 1          cup fresh papaya, diced 2          tablespoons fresh lime juice 2          tablespoons fresh cilantro leaves, chopped 1          tablespoon fresh jalapeno, finely chopped 1/4        teaspoon salt

Cut Brie in 1/4 inch thick slices; set aside.

In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer.

In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney.

Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.

Fresh Mango & Papaya Salsa: In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.

Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com