Spinach And Mushroom Quesadillas by Michele Cooper Spinach And Mushroom Quesadillas"Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!"Ingredients Original recipe makes 16 servings 1 (10 ounce) package chopped spinach 2 cups shredded Cheddar cheese 2 tablespoons butter 2 cloves garlic, sliced 2 portobello mushroom caps, sliced 4 (10 inch) flour tortillas 1 tablespoon vegetable oilDirections Prepare spinach according to package directions. Drain and pat dry. Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted. Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling. Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve. Fast, filling and oh, so delicious! I hope you love them! Thanks for looking and have a great day!