Vegetarian

Creamy Mushroom and Kale Quesadillas is for Dinner.

Creamy Mushroom and Kale Quesadillas takes 5 minutes to prepare.

Creamy Mushroom and Kale Quesadillas takes 20 minutes to cook.

Creamy Mushroom and Kale Quesadillas makes 2 servings.

The ingredients for Creamy Mushroom and Kale Quesadillas are:

10 oz sliced mushrooms
Cooking spray
2 green onions, chopped
2 cups chopped lacinato kale (about 1 bunch)
1/2 tsp minced garlic
3 oz neufatchel
1/4 cup low-moisture skim mozzarella cheese
4 ?burrito-size? whole wheat tortillas
pinch of salt

Here is how you make Creamy Mushroom and Kale Quesadillas:

Pre-heat oven to 350. Spray large saucepan with cooking spray. Once melted, add the mushrooms, green onions and a pinch of salt and saute for six minutes, or until soft. Add the garlic and kale and continue sauteing for another three-five minutes, until kale as wilted.Reduce heat to low and stir in neufatchel to mushroom and kale mixture. Mix well. Remove from heat.Place one tortilla on a non-stick cookie sheet and add half of the mushroom mixture. Top with a sprinkle of grated cheese and then place other tortilla on top. Lightly spray top of tortilla with cooking spray. Bake for 10 minutes or until golden and cheese is hot and bubbly.Serving Size: makes two quesadillas Number of Servings: 2Recipe submitted by SparkPeople user KKPENNO.

The nutritional information for Creamy Mushroom and Kale Quesadillas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 480.3

• Total Fat: 20.4 g
• Cholesterol: 39.9 mg
• Sodium: 1,069.0 mg
• Total Carbs: 56.4 g
• Dietary Fiber: 9.4 g
• Protein: 20.1 g

The dietary needs meet for Creamy Mushroom and Kale Quesadillas is Vegetarian