Oyster Mushroom and Spinach Quesadilla

Ingredients

2 flour tortillas

1 cup swiss cheese, grated

2 teaspoons olive oil

1 clove garlic

4 oz oyster mushrooms, rough chopped

2 cups loosely packed fresh spinach, rough chopped

 1 teaspoon dried thyme

Salt and pepper

Directions

In a skillet add oil, garlic, and mushrooms.  Cook stirring frequently until mushrooms release their juice, cook down and begin to turn brown.  Add spinach and dried thyme. Cook, stirring until spinach is wilted and most of the juice is evaporated.  Season lightly with salt and pepper.

Place tortilla on a hot skillet.  Spread ½ cup cheese, evenly around the tortilla.  Next add vegetable mix and spread out evenly on the tortilla.  Top with the remaining cheese.  Then place the second tortilla on top and press down.

When the bottom tortilla turns golden, carefully flip the quesadilla over and toast the other side until golden.

Remove form pan and let rest 5 to 10 minutes.  Cut into triangles and serve.