Mushroom Quesadilla

Instructions

Warm a large nonstick skillet over medium heat for 1-2 minutes. Add the olive oil to the pan and then add the mushrooms to the pan. Toss to coat the mushrooms in the oil and then spread them across the pan in a layer. Cook for about 3 minutes on one side. Stir and continue cooking while stirring occasionally for an additional 3-4 more minutes.

Cook until all liquid has been absorbed and the mushroom edges have browned. Add about 2 teaspoons of butter to the pan along with the garlic. Toss the mushrooms in the butter and garlic and continue cooking for an additional minute, until the butter and garlic have been absorbed and the pan is fragrant. Remove from the heat and season to taste with salt and pepper. Transfer to a plate.

Wipe out the skillet with a paper towel or cloth and return to the stove over medium heat. Lightly butter one side of the tortilla with the remaining teaspoon of butter and place it in the hot pan. Top half of the tortilla with about half of the cheese. Spread the mushrooms across the cheese. Sprinkle with parsley.

Sprinkle the rest of the cheese over the mushrooms, and fold the tortilla over on itself. Let it cook for 2-3 minutes. When the cheese has begun to melt and the bottom tortilla is browning slightly, flip the folded quesadilla over to cook the other side.

Continue to cook until all the cheese is melted and the tortilla is crisp around the edges. Using a spatula, transfer the quesadilla back to a cutting board and cut into wedges while it is hot, and serve warm. Repeat as desired.

Appetizer,Main Course