Prosciutto and Mushroom Quesadillas

brought by Jenn Iverson

Serves 4

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1/2 medium red onion, diced medium

2 garlic cloves, minced

Salt and pepper

2 packages (20 ounces total) button mushrooms, trimmed and sliced (I used only 10 oz)

1 tablespoon fresh lemon juice

1/4 pound thinly sliced prosciutto

1/4 pound grated Gruyère cheese (I think white cheddar would work fine)

6 cups baby arugula (4 ounces)

4 pieces lavash bread or 10-inch flour tortillas

Directions:

In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.

Divide prosciutto, Gruyere, mushroom mixture, and arugula among bottom halves of lavash bread or halves of tortillas; fold other half over filling to close. Heat remaining oil in skillet over medium-high and cook a quesadilla until cheese melts and lavash or tortilla is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.

From Everyday Food, March 2010