- 2 tbsp olive oil
- 1 cup mushrooms, sliced
- 9 ounces baby spinach
- 4 oz semisoft goat cheese
- 1/4 cup sundried tomatoes, chopped
- 2 cups mozzarella cheese
- 8 flour tortillas
- Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms cook, stirring occasionally, until golden brown. Remove from pan. Add the spinach and 1 tablespoon water to the skillet; cook 2 minutes, or until spinach is just wilted. Remove from skillet and turn off heat.
- Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & mozzarella cheese. Lay another tortilla on top, press lightly. Heat the skillet and place the quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp. Repeat.