Mushroom and Spinach Quesadillas

Mushroom and Spinach Quesadillas

I had some spinach and wanted a quick meal. Its been hot, but I wasn’t in the mood for a salad. I had some tortillas and a few Portobello mushrooms.  Throw in a little cheese- and I had a pretty nice meal. These quesadillas are really good. They are rich and packed with flavor. I just cooked them 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 alone- or maybe serve with some salsa or sour cream. I had mine with some fresh, sliced tomatoes.

 Mushroom and Spinach 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
4 (10 inch) flour tortillas
1 tablespoon vegetable 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. Place an equal amount of the mixture on one side of each tortilla. Top with equal amounts 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.