Spinach & Mushroom Quesadillas

For our first selection from this month’s Sweet as Pie list, we made Spinach and Mushroom Quesadillas (chosen by Ellen at Sweet and Savory Snacks who got married last weekend – congrats Ellen!).  We both love mushrooms, we both love goat cheese, and Phillip has recently decided that he prefers spinach to lettuce, so we were pretty sure this was going to be a success for us.  It’s not often we go vegetarian around here, but it was a nice change to our chicken, beef, pork, fish weekly rotation.  Here’s how it came together:

Start out by melting some butter in your skillet.

Sauteing the mushrooms with salt, pepper, and either some sherry or some white wine. We went with wine this time around.  I used plain white mushrooms, but next time I think I’ll sub in baby bellas – so much more flavorful.

My mushrooms were very liquidy – it took them a while to reduce and I still ended up removing them with a slotted spoon and pouring off the excess liquid.

After the mushrooms were finished, I wilted the spinach and lightly seasoned it with salt and pepper.

Before.

After.

Then came assembly.  The recipe called for fontina cheese, but we substituted monterey jack and layered it with the mushrooms and spinach before dotting the top with goat cheese.  The whole thing is of course sandwiched between two tortillas.

I used the grill pan to heat these because it was already sitting out. Next time I’ll use a regular skillet for more even browning.

The finished product:

Served with a side of chips and salsa.

These were very easy and we both enjoyed them.  I think I should have seasoned the spinach a little better, but Phillip probably didn’t notice.  Since there were only the two of us, we had leftover ingredients which I mixed and matched with later in the week for lunch quesadillas.  Worked out great!  Super easy weeknight meal.