How to Make Savory Mushroom and Spinach Quesadillas

Simple Summary

Delicious and satisfying, these Mushroom and Spinach Quesadillas combine earthy mushrooms, vibrant spinach, and melty cheese in a crispy tortilla for a quick and flavorful meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4
• Difficulty: Beginner

Ingredients

• 4 large flour tortillas
• 2 cups sliced mushrooms (cremini or white button)
• 2 cups fresh baby spinach
• 1 1/2 cups shredded cheese (mix of cheddar and monterey jack)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons butter for cooking quesadillas

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.

2. Add the minced garlic and sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

3. Add the spinach to the skillet and cook for 1-2 minutes until wilted. Season the mixture with dried oregano, salt, and pepper. Remove from heat and set aside.

4. In a clean, large skillet or griddle, melt 1/2 tablespoon of butter over medium heat.

5. Place one tortilla in the skillet. Sprinkle 1/4 of the cheese evenly over half of the tortilla.

6. Spoon 1/4 of the mushroom and spinach mixture over the cheese.

7. Fold the other half of the tortilla over the filling to create a half-moon shape.

8. Cook for 2-3 minutes on each side, until the tortilla is golden brown and crispy, and the cheese is melted.

9. Repeat steps 4-8 with the remaining ingredients to make 4 quesadillas.

10. Let the quesadillas cool for a minute before cutting each into 3 wedges. Serve immediately.

Chef's Notes

• For a vegan version, use plant-based cheese and omit the butter (use olive oil instead).
• Add a pinch of red pepper flakes to the mushroom mixture for a spicy kick.
• You can use any type of mushrooms you prefer or have on hand.
• To make ahead, prepare the mushroom and spinach filling in advance and refrigerate for up to 2 days.
• Leftover quesadillas can be reheated in a skillet or oven for best results.

Nutritional Info

Per serving (1 quesadilla): Approximately 400 calories, 15g protein, 25g fat (10g saturated), 35g carbohydrates, 3g fiber. These quesadillas are a good source of calcium, iron, and vitamins A and C from the spinach and mushrooms.

Serving Suggestions

Serve these quesadillas with a side of fresh pico de gallo, guacamole, or sour cream for dipping. A crisp green salad or Mexican-style rice makes an excellent accompaniment. For a complete meal, pair with a light soup like gazpacho in summer or a black bean soup in cooler months. These quesadillas are perfect for casual lunches, quick dinners, or as a crowd-pleasing appetizer when cut into smaller wedges.