1. Combine all of the coffee-garlic rub ingredients together. Set aside.

for the shrooms

1. Heat a large cast-iron skillet over medium to high heat. Pour a small amount of oil on to the portabellas and rub to make sure all surfaces are coated, then sprinkle the dry rub over the mushrooms (both sides) and pat to even the seasoning.
2. Add the seasoned mushrooms to the pan, then place another cast-iron pan over the top to create a weight for the mushrooms. Once one side is seared, flip to sear the other side. Once the mushrooms are seared and pressed and little dark caramelized bits start to appear, remove from the skillet and slice into long strips. Set aside.

to assemble

1. Start heating clean skillet over medium heat. While it’s heating, prepare the bottom tortilla with a layer of each: cheese slices and chopped mixed greens. Add a few mushroom slices to your bottom tortilla, spread evenly. Either top the quesadilla with another tortilla, or add another layer of cheese.
2. Oil the clean skillet and transfer stuffed quesadilla over.
3. Once the cheese has melted, flip your quesadilla.
4. Remove from heat, let cool for just a minute, and slice into quarters.
5. Serve quesadillas as is or with all the toppings. (Toppings highly recommended.) Enjoy!