Looking for a quick, satisfying meal that’s packed with flavor and nutrition? These Mushroom and Spinach Quesadillas are my go-to recipe when I want something delicious without spending hours in the kitchen. The combination of earthy mushrooms, fresh spinach, and melted cheese creates a perfectly balanced vegetarian dish that even meat lovers will enjoy.
Ingredients
- 8 medium-sized flour tortillas
- 2 cups fresh baby spinach, roughly chopped
- 8 oz mushrooms, thinly sliced (cremini or button work great)
- 2 cups shredded cheese (monterey jack or a Mexican cheese blend)
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 5-6 minutes.
- Stir in spinach and cook until just wilted, about 1-2 minutes. Season with chili powder, salt, and pepper. Remove mixture from skillet and set aside.
- Wipe the skillet clean and return to medium heat. Add remaining oil as needed while cooking quesadillas.
- To assemble each quesadilla, spread about ½ cup of the mushroom-spinach mixture on one half of a tortilla. Top with ¼ cup cheese and fold the empty half over.
- Cook quesadillas for 2-3 minutes per side until golden brown and cheese is melted.
- Cut into triangles and serve while hot.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 (2 quesadilla triangles per serving)
Recipe Notes
- For extra crispy quesadillas, use minimal oil in the pan and press down gently with a spatula while cooking.
- Make sure to slice mushrooms evenly for consistent cooking.
- Remove excess moisture from the spinach after wilting to prevent soggy quesadillas.
- These quesadillas can be made ahead and reheated in a dry skillet or toaster oven.
- Serve with your favorite toppings like sour cream, guacamole, or fresh salsa.
- Store leftover filling separately from tortillas to maintain freshness.
- For a gluten-free option, use corn tortillas or gluten-free alternatives.
These Mushroom and Spinach Quesadillas are perfect for busy weeknights, lunch boxes, or even as party appetizers when cut into smaller pieces. The combination of vegetables and cheese makes them filling enough for a main course, while still keeping them light and nutritious.
Mushroom and Spinach Quesadillas
A quick, satisfying meal packed with flavor and nutrition. The combination of earthy mushrooms, fresh spinach, and melted cheese creates a perfectly balanced vegetarian dish.
Ingredients
- 8 medium-sized flour tortillas
- 2 cups fresh baby spinach roughly chopped
- 8 oz mushrooms thinly sliced (cremini or button work great)
- 2 cups shredded cheese monterey jack or a Mexican cheese blend
- 1 small onion finely diced
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onions and cook until softened, about 3-4 minutes.
- Add mushrooms and garlic to the skillet. Cook until mushrooms release their moisture and begin to brown, approximately 5-6 minutes.
- Stir in spinach and cook until just wilted, about 1-2 minutes. Season with chili powder, salt, and pepper. Remove mixture from skillet and set aside.
- Wipe the skillet clean and return to medium heat. Add remaining oil as needed while cooking quesadillas.
- To assemble each quesadilla, spread about ½ cup of the mushroom-spinach mixture on one half of a tortilla. Top with ¼ cup cheese and fold the empty half over.
- Cook quesadillas for 2-3 minutes per side until golden brown and cheese is melted.
- Cut into triangles and serve while hot.
