2largeportobello mushrooms(stem and gills removed)
1 tablespoonolive oil
2cupsfresh spinach
8cherry tomatoes(halved)
2teaspoonsbalsamic vinegar
1 cup smoked Gouda
2flour tortilals(8" wide)
salt and pepper to taste
Instructions
Slice mushrooms into meaty strips, approximately ½" 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 ½ 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.
Notes
Scale this recipe up as needed. Plan on using one large mushroom cap, one cup of fresh spinach, 2 tablespoons of tomatoes, and ½ cup of cheese per quesadilla.