Friday, October 14, 2011

Portobello & Spinach Quesadillas with Sundried Tomatoes & Kalamata Olives

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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)
fresh spinach
sauteed portobello mushrooms (I used lemon pepper, seasoned salt and a little liquid smoke)
nutritional yeast
daiya cheese
sundried tomatoes
kalamata olives

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 :)

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  1. Those quesadillas look wonderful and Babygirl is adorable!

  2. Yum... those look delightful! I like the idea of adding a little liquid smoke to your portobellos.

    And I love her expression. :)

  3. Thanks Nanette!

    Coldand sleepy, This was my 1st time trying the liquid smoke on the bellos and I will be doing it that way from here on out. It made them delish!



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