START TO FINISH: 30 minutes MAKES 4 servings
1⁄2 cup thinly sliced red onion
2 cloves garlic, minced
1 tablespoon olive oil
8 ounces fresh portobello mushrooms, coarsely chopped
1 9-ounce package fresh spinach
1⁄2 cup shredded mozzarella cheese (2 ounces)
1⁄2 cup grated reduced-fat Parmesan cheese
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
4 7- or 8-inch whole wheat flour tortillas
Olive oil nonstick cooking spray
1 In a large skillet cook onion and garlic in hot oil over medium heat about 5 minutes or until onion is tender, stirring occasionally. Add mushrooms; cook about 5 minutes more or until mushrooms are nearly tender, stirring occasionally. Add spinach in batches, cooking and stirring just until spinach is wilted. Remove from heat. Stir in mozzarella cheese, Parmesan cheese, and basil.
2 Spoon spinach mixture onto half of each tortilla. Fold tortillas in half over filling, pressing lightly. Lightly coat both sides of each quesadilla with cooking spray.
3 Rinse and dry the same skillet; heat skillet over medium heat. Cook 2 of the quesadillas in hot skillet for 2 to 3 minutes or until light brown and cheese is melted, turning once. Transfer to a baking sheet and keep warm in a 300°F oven while cooking the remaining 2 quesadillas. Cut quesadillas in half.
PER SERVING: 293 cal., 12 g total fat (4 g sat. fat), 21 mg chol., 701 mg sodium, 29 g carb., 13 g fiber, 18 g pro.
Vegan Icon make it vegan
Substitute desired soy cheeses for the mozzarella and Parmesan cheeses.
tip
Mushrooms deteriorate quickly, so buy them only a day or two before you plan to use them. Store them in their package or in a paper bag for up to 2 days in the refrigerator.
