Name: Gooey Mushroom Quesadilla
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 null large tortillas ((10 inch), See notes for gluten-free); 1 tsp oil; 0.5 cup sliced onion; 10 oz sliced mushrooms; 1 tbsp balsamic vinegar; 1 tbsp soy sauce; 0.5 tsp dried basil; 0.5 tsp garlic powder; 2 tsp vegan worcestershire sauce (, optional); 0.25 cup water; 4 oz spinach; 0.5 cup raw cashews ((preferably soaked in water for an hour and drained), use macadamia nuts to make cashew-free, see notes for nut-free); 1 cup water; 2 tsp extra virgin olive oil; 1 null small garlic clove; 0.75 tsp salt; 1 teaspoon fresh lemon juice; null null onion powder (a pinch of); 0.5 tsp miso; 2 tsp flour ((use rice flour or 3 tsp potato starch for glutenfree))

Instructions

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1

Heat oil (1 tsp) in a skillet over medium heat. Add sliced onion (0.5 cup) and sliced mushrooms (10 oz). Season with a pinch of [salt] and cook until onion turns translucent.
2

Stir in balsamic vinegar (1 tbsp), soy sauce (1 tbsp), dried basil (0.5 tsp), garlic powder (0.5 tsp), and vegan worcestershire sauce (2 tsp). Add water (0.25 cup), cover, and simmer for 5 minutes or until mushrooms are tender to preference.
3

Fold in spinach (4 oz) and cook for 1 minute until wilted. Remove from heat.
4

Blend raw cashews (0.5 cup), water (1 cup), extra virgin olive oil (2 tsp), garlic clove (1 small), salt (0.75 tsp), fresh lemon juice (1 teaspoon), a pinch of [onion powder], miso (0.5 tsp), and flour (2 tsp) (or potato starch (3 tsp) for glutenfree) until smooth. Transfer to a skillet and cook over medium heat, stirring for 6 minutes until thickened. Let cool for a few minutes.
5

Spread the cashew mozzarella on tortillas (2 large). Distribute the mushroom mixture evenly over one half of each tortilla. Fold over, press, and grill or heat in a hot cast iron skillet over medium-high heat until crisp. Flip and heat if using a skillet.
6

Let it sit for a minute, then slice and serve as is or with hot sauce or salsa. To Store: Refrigerate the cashew mozzarella in a closed container for up to 4 days. Store the mushroom spinach mixture in the fridge for up to 3 days. Refrigerate the grilled quesadilla leftovers for up to 2 days, reheat on a grill and serve.