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Cheesy Spinach and Mushroom Quesadillas: A Quick Vegetarian Delight

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Ingredients

Adjust Servings:
2 tablespoons olive oil
1 lb portobello mushroom cap, sliced
16 ounces baby spinach
2 green onions
1 romaine lettuce, heart
8 flour tortillas (8-inch)
4 ounces cheese (called for goat i will use other)
1 cup salsa verde

Nutritional information

474.4
Calories
189 g
Calories From Fat
21.1 g
Total Fat
6.7 g
Saturated Fat
18.2 mg
Cholesterol
1236.4 mg
Sodium
55.2 g
Carbs
11.9 g
Dietary Fiber
11.6 g
Sugars
21.1 g
Protein
687g
Serving Size

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Cheesy Spinach and Mushroom Quesadillas: A Quick Vegetarian Delight

Features:
    Cuisine:

    Cool

    • 42 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Spinach and Mushroom Quesadillas, Cool, Cool


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    Steps

    1
    Done

    Preheat Oven to 425 and Get 2 Half Sheets With Silpat.

    2
    Done

    in 5-6 Quart Pot, Heat Oil on Medium. Add Mushrooms and Cook 5 Minutes or Until Tender, Stirring Occasionally.

    3
    Done

    With Slotted Spoon, Transfer to Medium Bowl. Save Liquid For Some Other Recipe.

    4
    Done

    in Same Pot, Add Spinach, Cook 5 Minutes, Stirring Frequently. Stir in 1/4 Teaspoon Salt. Transfer to Bowl.

    5
    Done

    Arrange 4 Tortillas on Sheets and Top With Spinach Mixture, Goat Cheese, Green Onions and Then Another Tortillas.

    6
    Done

    Bake 10-12 Minutes or Until Trotillas Are Golden and Crisp, Rotating Cookie Sheets Between Upper and Lower Racks Halfway Throught Time.

    7
    Done

    to Serve Top With Romaine and Salsa.

    Avatar Of Jordane Butler

    Jordane Butler

    Meat maestro known for his perfectly cooked and seasoned dishes. Specializing in Trini and West Indian cuisine. Caters in lower Manhattan.

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