Triple Threat Quesadilla

Start by slicing the mushroom caps in half.

In a large pot on medium-low heat, heat the olive oil and garlic. Add mushrooms and butter to the pot and stir with a wooden spoon for about two to three minutes or until the mushrooms start to reduce and darken in color. Add the sausage pieces to the pot and cook through. You may need to add a drizzle of olive oil. When the sausage is no longer pink, pour in the wine and cook through til the wine evaporates, stirring often with a wooden spoon. Turn off heat.

Immediately heat/cook the tortillas one at a time in a skillet or pan and transfer to a plate.

Smother a generous scoop of the mushroom/sausage mix onto a tortilla and sprinkle half of the Swiss cheese on top and cover with another hot tortilla so that the cheese melts. Repeat with the rest of the mixture and tortillas.

Serve and enjoy!