Gorgonzola and Wild Mushroom Quesadillas

• 2 Tbs. olive oil
• 8 oz. wild mushroom mix or shiitake mushrooms, cleaned, stemmed and sliced (about 4 cups)
• 1 red bell pepper, thinly sliced (about 1 cup)
• 2 Tbs. sherry
• 3/4 cup shredded part-skim mozzarella cheese
• 1/2 cup crumbled Gorgonzola cheese
• 6 8-inch whole-wheat tortillas

1. Heat oil in large skillet over medium-high heat, and saute mushrooms 5 minutes, or until tender.
2. Add bell pepper and sherry, and season with salt and pepper.
3. Reduce heat to medium, and cook 4 to 5 minutes more, or until liquid evaporates.
4. Remove from heat.
5. Combine cheeses in small bowl.
6. Sprinkle bottom half of each tortilla with 1/4 cup cheese mixture.
7. Top with mushroom mixture, and fold in half.
8. Coat large nonstick skillet with cooking spray, and heat over medium heat.
9. Cook quesadillas 2 minutes, or until bottoms are golden.
10. Flip and cook second side 2 minutes more, or until browned and cheeses are melted.
11. Serve hot.

olive oil, wild mushroom, red bell pepper, sherry, mozzarella cheese, gorgonzola cheese, tortillas

Taken from www.vegetariantimes.com/recipe/gorgonzola-and-wild-mushroom-quesadillas/ (may not work)