Every meal could have a different flavor, depending on which mustard, cheese or dried herb you add. Here’s my favorite combo. This is perfect as a Tapas dish, appetizer, or light meal
Prep time: 10-15 minutes
Baking time: 20 minutes for oven baked; 6-8 minutes for grill pan; 3-5 minutes for panini maker
Preheat the oven to 400°F/200°C
In a large skillet/fry pan, heat the olive oil over medium high heat. Sauté the mushrooms and onions until the onions are limp and golden (about 5 minutes or so). Remove from heat and add the dried herbs and toss.
Oven baked: Line a baking sheet with parchment paper or foil wrap (for easy cleanups).
Spoon the filling on 2 tortillas, “butter” each with mustard, add half the mushroom onion mixture, sprinkle with ½ of the cheese. Top with the other tortilla and lightly press down. Repeat for the rest of the quesadillas. ( or put filling on half and fold the other half of the tortilla over the filling, creating a half circle).
Bake in the middle of the oven for 10 minutes or so (it will be golden and start to crisp) and flip. Bake for another 10 minutes. Remove from the oven and cut into wedges to serve.
Grill pan or skillet on top of the stove: Fill the same way but for 3 minutes or so per side over medium high heat.Panini maker: same as grill pan, but no flipping necessary