(Slightly haute) quesadillas

I've been making quesadillas stuffed with goat cheese and mushrooms for a quick meal+the next day's lunch. It's slightly haute, because the mushrooms, goat cheese and mint take it a few steps above your standard quesadilla.

Ingredients
-2 tablespoons butter
-1 pound sliced or quartered mushrooms
-1 teaspoon salt
-1/4 cup minced shallots
-1 tablespoon chopped fresh mint
-1/4 cup fresh goat cheese
-1/2 pound low-moisture mozzarella, cut in small dice
-2 teaspoons oil
-12 corn tortillas

Here's the original recipe again, but below is an even reduced version. Seriously, it's so easy.

1. Melt the butter and throw in your mushrooms and shallots. A pound of raw mushrooms may seem like a lot, but they end up shrinking down.

Sautee, let the mushrooms give out moisture and let that moisture evaporate

2. While you wait for the mushrooms to cook down, mix the goat cheese and the mint.

3. Once the mushrooms and shallots have reduced and dried out a bit, mix them with the goat cheese and mint while still warm.


4. Warm a tortilla and then top with mozz on one side then put some of the mushroom mix on top and then another helping of mozz. Then fold over the tortilla, continue heating to make sure the mozz gets gluey enough to hold everything together.


5. And enjoy!


I'm not sure how long it'll keep, but I did refrigerate some of the mushroom-goat cheese mix for a day or so, because I didn't have enough mozzarella and tortillas. Presumably you can make the mix ahead of time and whip some of these quesadillas up in a pinch.

And because it's so basic, I figure you can make this with different twists -- i.e. different mushroom and cheese pairings, sautee the mushrooms in wine perhaps?

Let me know any ideas or other good mushroom recipes!