Ingredients

The following ingredients have 4 Servings
  • 2 large portobello mushrooms ((stem and gills removed))
  • 1 tablespoon olive oil
  • 2 cups fresh spinach
  • 8 cherry tomatoes ((halved))
  • 2 teaspoons balsamic vinegar
  • 1 cup smoked Gouda
  • 2 flour tortilals ((8" wide))
  • salt and pepper to taste

Instruction

  • Slice mushrooms into meaty strips, approximately 1/2" thick, and add to a large bowl with olive oil, salt and pepper. Toss to coat.
  • Place mushrooms in large skillet set over medium heat. Cook until tender, then add balsamic vinegar, stir to coat, and remove from skillet.
  • Add tomatoes and cook for approximately two minutes, or until tomatoes are heated through and blistering.
  • Remove tomatoes from skillet and add spinach. Cook spinach for 30 seconds, or until it is wilted. Remove from skillet.
  • Assemble the quesadillas by adding half of the mushrooms, tomatoes, and spinach to each tortilla. Top each quesadilla with 1/2 cup of shredded cheese and fold shut.
  • Cook tortillas in a large skillet set over medium-low heat. Cook 3 minutes per side, or until the cheese has melted and tortilla has browned.