Prosciutto and Mushroom Quesadillas

Ingredients

olive oil

1/2 medium red onion, sliced thin

2 garlic cloves, minced

salt and pepper

20 oz button mushrooms, trimmed and sliced

1 T lemon juice

1/4 lb prosciutto, thinly sliced

Gruyere cheese, grated

6 cups baby arugula or spinach

4 pieces lavash bread or 10-inch flour tortillas

Preparation

1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red onion and garlic and season with salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes.

2. Add mushrooms and cook until browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

3. Divide prosciutto, Gruyere cheese, mushroom mixture and arugula among bottom halves of lavash bread or tortillas; fold top half over filling to close.

4. Heat 1 teaspoon oil in skillet over medium-high heat and cook a quesadilla until cheese melts and lavash is crisp, 1-2 minutes per side. Repeat with remaining quesadillas.

*Recipe from Everyday Food Issue 70

-Sarah