Recipe by Erin Clarke of The Law Student’s Wife
- 1 tablespoon California Olive Ranch extra virgin olive oil, plus additional for skillet
- 1 cup diced yellow onion (about 1/2 medium onion)
- 6 ounces Portobello mushrooms, thinly sliced
- 1 and 1/2 teaspoons minced garlic (about 3 cloves)
- 1/4 teaspoon kosher salt
- 8 – 9 or 10-inch whole wheat or sundried tomato tortillas
- 6 ounces Mozzarella cheese, shredded
- 2 ounces Parmesan cheese, shredded
- 6 ounces sundried tomatoes packed in California Olive Ranch extra virgin olive oil, drained and roughly chopped
- 1/2 cup chopped fresh Italian (flat leaf) parsley
- Heat 1 tablespoon California Olive Ranch extra virgin olive oil in a large skillet over medium high heat. Add onion and cook until beginning to soften, about 2 minutes. Add the mushroom slices, garlic, and salt, and cook until the mushrooms are lightly browned and the liquid has evaporated. Remove mixture from pan and set aside. Toss the Mozzarella and Parmesan cheeses together a small bowl.
- Wipe pan carefully with a paper towel (it will be hot), then return to heat and brush lightly with California Olive Ranch extra virgin olive oil to prevent sticking,
- Place the first tortilla on the skillet, top with 1/3 cup cheese mixture, 1/4 of the mushroom mixture, 1/4 of the sundried tomatoes, 2 tablespoons fresh parsley, then an additional 1/3 cup cheese. Lay a second tortilla on top. Press down with a spatula to remove any air pockets.
- Cover pan (if you do not have a fitted lid, a large sheet pat set over the skillet works well) and cook 1 to 2 minutes, checking often, until the bottom tortilla is crisp and brown. Flip quesadilla, cover and cook for 1 to 2 additional minutes until the second tortilla is crisp and brown. Remove to a serving plate.
- Repeat with remaining ingredients so that you have 4 quesadillas total. Slice into wedges and serve immediately.