About the Dish

4 ounces Shallot
1 small Lemon
3 ounces Mixed Mushrooms
2 ounces Spinach
2 sprigs Oregano
1 cup White Beans
3 ounces Oaxaca cheese
1/2 teaspoon PeachDish Salt
2 pats Butter
4 (8 inch) medium Corn Tortillas
1/3 cup Crema Mexicana
2 sprigs Parsley
Per Serving
Calories 882
Total Fat 51 g
Saturated Fat 21 g
Trans Fat 0 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 15 g
Cholesterol 105 mg
Sodium 958 mg
Total Carbohydrates 112 g
Dietary Fiber 15 g
Sugar 9 g
Protein 29 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Prepare your mise en place: Peel and thinly slice shallots. Zest lemon. Halve lemon, juice it, and measure out 2 tablespoons juice (save any extra for another use). Remove and discard mushroom stems; roughly chop caps. Cut or tear spinach into bite-size pieces. Pick and chop oregano. Pick and roughly chop parsley.
Place a sauté pan over medium-high heat, and add 1 tablespoon olive oil, shallots and a pinch of salt. Cook and stir until lightly browned, 4-5 minutes. Decrease heat to low, and cook, stirring occasionally to prevent burning, until shallots are browned, 15-20 minutes. Stir in 2 tablespoon lemon juice, and cook until all moisture is gone, about 2 minutes. Set aside to cool.
While shallots are caramelizing place a large sauté pan over high heat, and add remaining 1 tablespoon olive oil and mushrooms. Cook until mushrooms have browned,/ 7-8 minutes Stir in spinach and oregano, and cook until spinach is wilted, about 1 minute. In a large mixing bowl combine mushroom mixture, beans, cheese, lemon zest and 1/4 teaspoon PeachDish Salt. Season to taste with Peachdish Salt and pepper, and mix thoroughly. Wipe out large saute pan, and place over medium-low heat. Add 1/2 pat butter, and swirl to melt. Place 1 tortilla in pan, and top one side with 1/4 of cheese and vegetable mixture. Fold other half of tortilla over filling, cook 1-2 minutes, and then flip. Quesadilla is ready when both sides are lightly browned and cheese is melted. Transfer to a plate. Repeat with remaining butter, tortillas and filling.
When shallots have fully cooled, transfer to a small mixing bowl. Stir in crema, parsley, 1 tablespoon water and 1/4 teaspoon PeachDish Salt.
Mix thoroughly to combine.
Cut quesadillas into thirds, so that each person gets 6 pieces. Serve with shallot crema on side, and enjoy!