Spinach and Mushroom Quesadillas

• 2 tablespoons olive oil
• 1 lb portobello mushroom cap, sliced
• 16 ounces Baby Spinach
• 2 green onions
• 1 romaine lettuce, heart
• 8 flour tortillas (8-inch)
• 4 ounces cheese (called for goat I will use other)
• 1 cup salsa verde

1. Preheat oven to 425 and get 2 half sheets with silpat.
2. In 5-6 quart pot, heat oil on medium.
3. Add mushrooms and cook 5 minutes or until tender, stirring occasionally.
4. With slotted spoon, transfer to medium bowl.
5. Save liquid for some other recipe.
6. In same pot, add spinach, cook 5 minutes, stirring frequently.
7. Stir in 1/4 teaspoon salt.
8. Transfer to bowl.
9. Arrange 4 tortillas on sheets and top with spinach mixture, goat cheese, green onions and then another tortillas.
10. Bake 10-12 minutes or until trotillas are golden and crisp, rotating cookie sheets between upper and lower racks halfway throught time.
11. To serve top with romaine and salsa.

olive oil, portobello mushroom, spinach, green onions, romaine lettuce, flour tortillas, cheese, salsa verde

Taken from www.food.com/recipe/spinach-and-mushroom-quesadillas-451913 (may not work)