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Spinach, Mushroom, and Thyme Quesadillas with Smoked Gouda

By Erica Schwarz
  • minutes
  • Serves

INGREDIENTS

2 cups

Baby spinach, packed fresh

8 oz

Portabello mushrooms

1/2 tsp

Thyme, fresh leaves

2 pinches

Kosher salt

1 pinch

Pepper, fresh cracked

1 tbsp

Olive oil, extra virgin

1

Olive oil cooking spray

6

White corn tortillas

6

slices Gouda cheese, smoked