Rub the bell peppers with a little olive oil and roast them over a hot grill (either charcoal or gas grills will work). It only takes a couple of minutes so watch them. Don't be afraid to char them.

Place the hot roasted bell peppers in a plastic bag. The steaming of the peppers will make it easier to remove the skin. Once the skin is removed, thinly slice the peppers. If you do the peppers first they can steam in the bag while you grill the mushrooms.

After you clean the mushroom rub it with a little olive oil and put them on your grill for about 4 to 5 minutes per side. After they are done, remove from grill and let them cool while your peel and slice your bell peppers. Once cool thinly slice the mushrooms.

I used a cast iron griddle for heating the quesadillas. Place a tortilla on the griddle and place some mozzarella cheese on each one. A lttle roasted bell pepper on top of the cheese.

Next the thinly sliced mushrooms. Don't forget to add the basil. Cover with a little more cheese and another tortilla.

Add some salsa, avocado and spanish rice and you've got a filling meal without meat.