Heat up the oil in a large nonstick skillet over a medium-high heat.
Add the mushrooms cook, stirring occasionally, until golden brown and then remove them from the pan.
Step3:Add the spinach and 1 tbs of water to the skillet; cook it for two minutes, or until the spinach is wilted. Now remove it from the skillet and turn off heat.
Spread a quarter of the goat cheese on each tortilla and top with mushrooms, spinach and tomato & mozzarella cheese.
Put another tortilla on top of the previous layer and press lightly.
Heat the skillet and place the quesadillas in it; cook two minutes per side, or until golden brown and lightly crisp.
Enjoy your Spinach, Sundried tomato, mushroom & goat cheese Quesadilla!
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