- 2 Roasted Red Pepper and Rosemary Vedgee wraps
- 4 large portobello mushrooms, stem and gills removed
- 1, 5 ounce bag of baby spinach
- 1 cup grated Parmesan cheese
- 5 tablespoon olive oil
- salt and pepper to taste
- cooking spray
In a saute pan over high heat, add 1 tablespoon olive oil and spinach. Saute spinach stirring constantly until wilted and cooked. Remove from pan to a plate and let cool.
Rub 4 tablespoons olive oil, salt and pepper on both sides of the mushrooms. Grill mushrooms approximately 4 minutes per side until cooked. Slice into 1 inch strips and set aside.
When spinach is cool, squeeze out all of the excess moisture. Spinach should be dry and pulled apart.
To assemble, arrange mushroom, spinach and Parmesan cheese on half of each Vedgee Wrap. Fold the wraps over onto the ingredient to make a half circle. Heat pan over medium heat, spray with cooking spray and place quesadillas in pan. Cook until bottom is golden brown. Before flipping, spray top of quesadilla with cooking spray. Flip quesadillas and cook until golden brown.