Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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portobello mushroom + spinach quesadilla

A hearty portobello mushroom acts as the main backbone to this quesadilla and works really well with the combination of other vegetables, while the dipping sauce really complements the flavors.

1 tablespoon unsalted butter, divided
1 portobello mushroom cap, thinly sliced
Salt, to taste
Freshly ground black and pepper
1/4 medium red onion, thinly sliced
2 cups fresh spinach
2 ounces monterey jack cheese, grated
1 whole-wheat or multi-grain tortilla, cut in half
1 tablespoon canola oil

Sun-dried tomato dipping sauce, for serving

1. In a medium sauté pan, heat 1/2 tablespoon butter over medium heat. Add mushrooms and allow mushrooms to caramelize before stirring. Remove from pan and set aside to cool.
2. Add remaining butter to same pan. Add onions and cook until slightly caramelized. Season with salt and pepper. Remove from pan and set aside to cool.
3. Add spinach to pan and cook until just wilted. Add mushrooms and onions back to pan and heat through.
4. Preheat grill or grill pan to medium heat. Brush outsides of tortilla with oil. Flip over tortilla halves and divide cheese among halves. Add spinach mixture to one side and gently press halves together to make a sandwich. Grill for 3-4 minutes, turn and grill for another 3-4 minutes, until cheese is melted and tortilla is lightly charred on both sides. Cut into wedges and serve with dipping sauce.

Serves 1.

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