Ingredients

1 cup (250 mL) boiling water oz (15 g) dried mushrooms (shiitake, porcini, etc.) 2 tsp (10 mL) extra virgin olive oil cup (50 mL) minced shallots 4 cups (1 L) sliced mixed fresh mushrooms (shiitake, oyster, cremini etc.) about 1 lb (500 g) tsp (2 mL) salt 2 tsp (10 mL) fresh chopped rosemary or 1 tsp (5 mL) dried 2 oz (60 g) lower-fat, soft goat cheese, crumbled cup (125 mL) shredded Parmesan cheese Salt and freshly ground pepper to taste Seven 8-inch (20-cm) flour tortillas Vegetable oil cooking spray

Description

The Mushroom Filling Can Be Prepared Ahead Of Time. Simply Assemble The Quesadillas Just Before Baking Them.

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