Portobello and Spinach Quesadilla
Appetizers, Main Dish
Low-Carb, Mexican, Vegetarian
135 kcal per serving
- 1 pound spinach washed
- 2 portobello mushroom caps sauteed or grilled
- 1 clove garlic minced
- 1 medium onion sliced thin and caramelized
- 1/2 tablespoon olive oil
- 4 flour tortillas 12 in low carb
- 1/2 cup cheddar cheese shredded
In a large skillet, heat the olive oil over medium heat. Saute the garlic for 1 minute, and then add the spinach. Cook until the spinach is wilted and turn off the heat. Set aside.
Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the cheese, spreading evenly over the tortillas. Divide the portobello mushrooms, the onions and the spinach among the tortillas. Top with remaining tortillas and press to seal.
Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.