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Spinach And Mushroom Quesadilla
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Ingredients:
2 Portobello Mushrooms
2 Tbs. Olive Oil
2 Cloves Garlic
1 Shallot
9 Ounces Baby Spinach
1 Ounce Grated Jack Cheese
1 Ounce Grated Romano Cheese
4 Whole Grain Tortillas
2 Pinches Salt and Pepper
1/2 Recipe Guacomole
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Wipe any dirt from the mushroom.
Remove the stem and cut the mushrooms into half inch slices.
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Heat a tablespoon of oil in a pan.
When oil is hot add the mushrooms, one slice at a time in one even layer.
Let the mushrooms cook for a minute or so.
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Sprinkle mushrooms with a bit of salt and pepper.
Turn the mushrooms over and remove the pan from the heat.
Let the mushrooms finish cooking as the pan cools.
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Peel and chop shallot and garlic.
Add oil, garlic and shallot to the pan
Cook and stir for a few seconds, they will pick up some color.
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Wash and spin dry spinach.
Add all of the spinach to the pan.
Cook and toss the spinach for a minute or two.
If some spinach falls out just put it back into the pan.
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As spinach cooks down sprinkle a bit of salt and pepper into the pan.
Keep mixing until the spinach is cooked.
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Place spinach and mushrooms onto a platter.
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Use a cheese grater to shred the cheese.
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Wipe the pan clean and place over medium heat.
Place one tortilla into the pan.
Sprinkle a bit of both cheeses onto the tortilla.
Add a few mushrooms to the center.
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Fold the tortilla over the spinach and mushrooms.
Let the quesadilla cook for a minute or two.
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Turn quesadilla over and let cook for another minute or two.
Remove from pan and slice in half.
Serve with guacamole on the side.
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