Friday, October 14, 2011
Portobello & Spinach Quesadillas with Sundried Tomatoes & Kalamata Olives
I had this for a quick lunch today.
tortillas (I used these. They're corn, but have a homemade flour/corn type texture and are perfect for quesadillas)
sauteed portobello mushrooms (I used lemon pepper, seasoned salt and a little liquid smoke)
Lightly spread tortillas with vegenaise.
Sprinkle with nutritional yeast and daiya cheese.
Layer on spinach, mushrooms, tomatoes and olives. Cover with another tortilla.
Cook on medium high heat, in oiled pan until browned. I cover with a lid briefly to assist the cheese in melting, then flip and cook the other side. These would be excellent with a big salad or some guacamole. Enjoy!
Babygirl approves :)