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Spinach and Mushroom Quesadillas
- 3 Tablespoons Butter
- 16 ounces, weight White Mushrooms, Sliced
- 1/3 cup Sherry Or Wine
- 3 Tablespoons (additional) Sherry Or Wine
- Kosher Salt And Pepper To Taste
- 1 bag Baby Spinach
- 12 whole Flour Tortillas (Soft Taco Size)
- 8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
- 3 ounces, weight Goat Cheese (chevre)
- Extra Butter, For Tortillas
- Salsa, For Serving
Directions:View on The Pioneer Woman
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