1 tablespoon plus 1 teaspoon extra-virgin olive oil
1/2 medium red onion, diced medium
2 garlic cloves, minced
Salt and pepper
2 packages (20 ounces total) button mushrooms, trimmed and sliced
1 tablespoon fresh lemon juice
1/4 pound thinly sliced prosciutto
1/4 pound grated Gruyere cheese
6 cups baby arugula (4 ounces)
4 pieces lavash bread or 10-inch flour tortillas
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes. Add mushrooms, and cook until mushrooms are browned, about 7 minutes. Transfer to a bowl and toss with lemon juice. Wipe skillet clean.
Divide prosciutto, Gruyere, mushroom mixture, and arugula among bottom halves of lavash bread or halves of tortillas; fold other half over filling to close. Heat remaining oil in skillet over medium-high and cook a quesadilla until cheese melts and lavash or tortilla is crisp, 1 to 2 minutes per side. Repeat with remaining quesadillas.
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