Spinach and Mushrooms Quesadilla (GF)
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 2 teaspoons unsalted butter
  • 2 teaspoons olive oil
  • 4 ounces sliced crimini mushrooms, gently rinsed and dried thoroughly
  • ¼ teaspoon flaky sea salt
  • dash ground black pepper
  • 1 garlic clove, minced
  • 2 cups baby spinach leaves
  • 2 Toufayan Gluten Free Spinach Wraps
  • 1 cup shredded Mexican cheese blend
  • sour cream (optional)
  1. In a large skillet, heat the butter and olive oil over medium low heat. Add the mushrooms and cook until softened, stirring frequently.
  2. Add the sea salt, black pepper, and garlic clove, and toss to coat evenly.
  3. Add the spinach and cook until wilted. Remove from heat.
  4. Place another large skillet over medium-low heat and layer in the pan 1 wrap, ½ the cheese, the mushrooms and spinach, the rest of the cheese, and the 2nd wrap. Cook until lightly browned, then flip over and repeat with the other side.
  5. Remove from pan, slice, and serve immediately. You can also garnish with a little sour cream before serving.
This will yield one quesadilla that's perfect for a lunch or dinner for a single person, or sliced to serve as an appetizer at a party.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2015/12/31/spinach-and-mushrooms-quesadilla/