Portobello and Sundried Tomato Quesadillas

This was seriously the best quesadilla I have ever made, I think.

Ingredients for the quesadillas:IMG_6405

  • flour tortillas
  • 1 can drained sundried tomatoes
  • 3 TBsp garlic
  • 2 large portobello mushrooms, chopped in to 1 inch slices
  • 1 bag daiya pepperjack
  • spinach
  • 1 bag daiya mozzarella
  • olive oil

Ingredients for the mushroom sauce:

  • 1 bag cremini mushrooms
  • 3 TBsp garlicIMG_6406
  • 1 TBsp margarine
  • 1/2 cup water
  • 1/2 cup sour cream
  • dash salt

Make the mushroom sauce first: cook the garlic and mushrooms in the margarine until softened. Then blend all the remaining ingredients together in to a paste.

Then for the quesadillas: cook the tomatoes, garlic, and mushrooms in some olive oil until browned. Then assemble the quesadillas: pepper jack on the bottom, then spinach on top of that, then the mushroom-tomato mixture in the middle, and the mozzarella on top. Fry in some olive oil. Top with the mushroom sauce. Marinara goes well with it too.



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