1 cup Crimini mushroom, sliced
6 oz. oyster mushroom, sliced (approx. one head)
1 small shallot, diced (approx. 2 tbsp. cooked)
1 tbsp. white wine
1 - 8 oz. package brie
2 tbsp. fresh parsley, chopped
2 tbsp. fresh sage, chopped
2 tbsp. fresh rosemary, chopped
2 tbsp. fresh thyme, chopped
Salt and pepper to taste
8 low carb tortillas

Preparation:
Preheat 10" sauté pan over medium heat. Add butter and mushrooms in sauce and cook until lightly browned- about 5-7 minutes. Add salt and pepper, shallots and prepared herbs and cook 3 minutes more. Pour wine in pan to deglaze for 2 minutes. Take mixture off heat and strain well in colander. Cool mixture. Place about 2 tablespoons mushroom mixture in center of top half of each tortilla. Cut the cheese in eight slices. Pull slices of cheese apart with your fingers and spread equal portions over mushroom mix. Fold empty tortilla half over half with filling to form half moon shape. Pan fry quesadillas in 10" nonstick pan with a tablespoon of olive oil until golden brown on each side. Cut each quesadilla into three wedges and serve.

Yields 24 servings - approximately 2.5 net carbs per serving