Portabella + Spinach Quesadilla

I don’t use any oil when I make my quesadillas. I haven’t (yet) run into any problems with my tortillas sticking or ripping when flipped over in the pan. But I also keep mine refrigerated and that may play a part.

This is a super simple recipe that I came up with when we literally didn’t have anything else in the house to eat for lunch. I used ONE large portabella mushroom cap that I diced up. I added about 1 handful of spinach leaves and a handful of Parmela mozzarella (vegan) meltable shreds. That made 2 large quesadillas.

You could use any mozzarella shreds for yours.

I slapped all the ingredients together in a fry pan and voila!

I used portabellas for mine but this could work with any mushrooms that you prefer.

Mushrooms pack an insane amount of nutrients for what’s really a tiny little fungi. They are one of the most beneficial foods to eat.