Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

Quesadillas are a fun and easy appetizer for any party. You can fill them with all sorts of fillings.

I had some fresh spinach, but you could use frozen spinach, too. Just thaw and drain well before using. I added some Portobello mushrooms and cheese and ended up with a tasty dish.

The spinach and mushrooms worked really nicely together. I had Swiss cheese, so that is what I used, but I could see using a smoked Gouda instead, or maybe a sharp cheddar.  I just cooked the quesadillas in a skillet,  but you could also bake them in the oven, or brush with oil and cook them on the grill. You can serve them as is- or maybe top with some salsa or sour cream.



 Spinach and Mushroom Quesadillas

1 (10 ounce) package fresh spinach

2 cups shredded cheese, I used Swiss

2-3 tablespoons butter

2 cloves garlic, sliced

2 portobello mushroom caps, sliced

Salt and pepper to taste

Hot sauce to taste

A few sprigs of fresh thyme

4 (10 inch) flour tortillas

1 tablespoon oil

Saute spinach in a little  butter until wilted. Cool and chop. Set aside. Melt the remaining butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Add seasonings to suit your taste. Place a quarter of the mixture on one side of each tortilla. Top with a quarter of cheese. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

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