Preparing the filling. Finely slice the mushrooms with a chef's knife. Chop the spinach. Peel and mince the garlic in a garlic press.

Heat oil in a saute pan over medium heat and add the mushrooms to the pan and add the minced garlic.

Mix until combined with a wooden spoon and remove from the pan.

Preparing the tortillas. Preheat the oven to 325.

Place the tortillas in a single layer on a baking tray. Grate the cheese and evenly divide between the tortillas.

Bake in the oven for 5 minutes or until the cheese has melted. Remove the tortillas from the oven and add 1/2 the filling to 1/2 of each tortilla.

Fold the remaining 1/2 onto the filling. Heat the oil in a large pan over medium heat and add the filled tortillas to the pan.

Cook 3-4 minutes on each side or until lightly browned and crispy.

Presentation. Cut each quesadilla into 4 sections and serve immediately.