Barbecue Portobello Quesadillas

I made this with spinach and cilantro as suggested in another review! Fantastic! Would definitely make again.

I tried this for the first time today and it was DELICIOUS. My meat-loving husband (who is from the South and loves BBQ) was very impressed. I would definitely make them again. No criticisms except that the filling yields more than the recipe says, so I actually made more quesadillas than what was called for. I used the chipotle pepper in adobo sauce, and to me it gave just the right amount of heat, but my son thought it was TOO SPICY. So, if you have kids, you may not want to put as much pepper in there. The few things I did differently than the recipe: The store was out of whole-wheat tortillas, so I just used regular ones and they were great. Also, instead of folding each tortilla in half, I just made whole, round quesadillas using two tortillas, like you would see in a restaurant. If your mushrooms are fresh and good, I don't see any reason to remove the gills. My husband cut them up, removing the tough stems, but he did not remove the gills. Thinly sliced, the mushrooms cooked down fine. Also, because we didn't remove more of the mushroom, the amount of sauce was perfect (not too much as some commenters posted).