Marinate the mushrooms in the morning.

Mix all the marinade ingredients with a wire whisk. Place the whole mushrooms into the mixture making sure they are fully covered.

Let them sit for at least 2 hours - up to 4 hours.

Drain them then bake at 400 degrees for about an hour.

Let them cool, then chop or shred them into small pieces.

Ready to eat?

Heat the olive oil and cook the onions and poblano until the onions become translucent and the peppers are soft.

Add the spinach and cook until it's reduced and softened, but still bright green.

Heat a heavy skillet or griddle.

Lay half the tortillas on the hot surface and heat for about 2 minutes, then flip.

Top with the cheese first, then all the vegetables, including the vegetarian "carnitas" (the mushrooms).

Put the remaining tortillas on each one and heat until the cheese begins to melt and the bottom tortilla is lightly browned.

Carefully turn the quesadilla and cook until the bottom is browned.

Mash the avocado with the lime juice and add salt to taste.

Remove from the heat and allow to rest about 2 minutes.

Cut into quarters and serve hot with salsa, mashed avocado and microgreens. Delicious!

Cut into quarters and serve hot with salsa, mashed avocado and microgreens.