Took a detour into stomach flu torture with our son last week, poor kid. Things seem to be back to as normal as things get around here, so I'm back to share a few recipes this week. I'm still keeping up with Meatless Mondays. Yesterday I wanted something quick and easy to get back in the swing of things. I found an idea for a cross between a quesadilla and a pizza on a food blog, but wasn't thrilled with the canned mushrooms and turkey pepperoni called for in the recipe. I'm sorry, but canned mushrooms have the texture of what seems to be a jellyfish. I'm not even sure of the taste because I just can't get past the rubbery, slimy, pasty outside.
Fresh, browned mushrooms, on the other hand, are a different creature entirely. Earthy, salty, perfectly umami (savory), and satisfying. Actually, there's nothing pizza-like about this recipe. Regardless, it hit the spot and was super fast to make!
Spinach, Mushroom, and Brie Quesadilla
1 pkg. baby portobello mushrooms, stems removed and chopped
1 pkg. frozen leaf spinach
1 T. butter
salt and pepper to taste
splash of white wine
1 t. dijon mustard
4 flour tortillas
4 T. brie cheese
In a large saute pan over medium high heat, melt the butter, add mushrooms and cook until nicely browned and liquid has cooked off. Add spinach and continue to cook until mixture is looking dry. Season with salt and pepper. Add splash of wine and cook till it evaporates. Stir in mustard and remove from heat. Place spinach and mushrooms in a bowl, wipe skillet clean with paper towel.
Spread each of four flour tortillas with about a tablespoon of brie cheese (a little goes a long way) and spread about 1/2 cup of spinach and mushroom filling on one half of each tortilla. Fold top half over filled half. Spray skillet (heated to medium heat) with cooking spray and cook each tortilla until browned and toasty, about 5 minutes per side.
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