8whole wheat or sun-dried tomato tortillas(10-inch)
6ouncessun-dried tomatoes packed in olive oildrained and roughly chopped
1/2cupchopped fresh Italian parsley
Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add onion and cook until beginning to soften, about 2 minutes. Add the mushroom slices, garlic, and salt, and cook until the mushrooms are lightly browned and the liquid has evaporated. Remove mixture from pan and set aside. Toss the Mozzarella and Parmesan cheeses together in a small bowl.
Wipe pan carefully with a paper towel (it will be hot), then return to heat and brush lightly with extra virgin olive oil to prevent sticking.
Place the first tortilla on the skillet, sprinkle with cheese, 1/4 of the mushroom mixture, 1/4 of the sun-dried tomatoes, 2 tablespoons fresh parsley, then top with additional cheese. Lay a second tortilla on top. Press down with a spatula to remove any air pockets.
Cover the pan and cook 1 to 2 minutes, checking often, until the bottom tortilla is crisp and brown. Flip quesadilla, cover, and cook for 1 to 2 additional minutes until the second tortilla is crisp and brown. Remove to a serving plate.
Repeat with the remaining ingredients so that you have 4 quesadillas total. Slice into wedges and serve immediately. Enjoy!
TO STORE: Leftover quesadillas may be stored in the refrigerator for up to 3 days.
TO REHEAT: Warm quesadillas in the microwave for 1 to 2 minutes until heated through. Alternatively, quesadillas may also be reheated in a skillet until heated through.