Portobello Mushroom and Sundried Tomato Quesadillas

Name: Portobello Mushroom and Sundried Tomato Quesadillas
Ingredients: 1 tablespoon California Olive Ranch extra virgin olive oil, plus additional for skillet; 1 cup diced yellow onion (about 1/2 medium onion); 6 ounces Portobello mushrooms, thinly sliced; 1 and 1/2 teaspoons minced garlic (about 3 cloves); 1/4 teaspoon kosher salt; 8 - 9 or 10-inch whole wheat or sundried tomato tortillas; 6 ounces Mozzarella cheese, shredded; 2 ounces Parmesan cheese, shredded; 6 ounces sundried tomatoes packed in California Olive Ranch extra virgin olive oil, drained and roughly chopped; 1/2 cup chopped fresh Italian (flat leaf) parsley

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Ingredients

1 tablespoon California Olive Ranch extra virgin olive oil, plus additional for skillet
1 cup diced yellow onion (about 1/2 medium onion)
6 ounces Portobello mushrooms, thinly sliced
1 and 1/2 teaspoons minced garlic (about 3 cloves)
1/4 teaspoon kosher salt
8 - 9 or 10-inch whole wheat or sundried tomato tortillas
6 ounces Mozzarella cheese, shredded
2 ounces Parmesan cheese, shredded
6 ounces sundried tomatoes packed in California Olive Ranch extra virgin olive oil, drained and roughly chopped
1/2 cup chopped fresh Italian (flat leaf) parsley