Name: Mushroom and Spinach Quesadillas
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 cup sliced mushrooms (any variety); 2 cups fresh spinach, chopped; 1 teaspoon garlic, minced; Salt and pepper, to taste; 1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack); 4 flour tortillas; Optional: sour cream, salsa, or guacamole for dipping

These Mushroom and Spinach Quesadillas are packed with savory sautéed mushrooms, fresh spinach, and melty cheese all tucked into a golden crispy tortilla. This vegetarian dish is both hearty and light, perfect for a cozy dinner. Full of flavor, it’s sure to be a family favorite with minimal effort!

Recipe Tips and Tricks

Use fresh spinach for a more vibrant flavor and texture. If using frozen, ensure it’s well-drained.
Don’t overstuff the quesadilla – just enough filling to allow for easy folding and crisping.
Grate your cheese instead of using pre-shredded to ensure it melts better.
Use a non-stick pan for an even, crispy finish.

Why You’ll Love This Recipe

Mushroom and Spinach Quesadillas are the perfect balance of comfort food and healthy ingredients. The earthy, umami mushrooms combine with the freshness of spinach, while gooey cheese adds richness. They’re quick to make, satisfying, and a great way to sneak in some veggies. Plus, they’re incredibly versatile – perfect for a quick weeknight dinner or a casual lunch!

Yield: 2 servings

Mushroom and Spinach Quesadillas

Delicious Mushroom and Spinach Quesadillas packed with savory mushrooms, fresh spinach, and melted cheese in a crispy tortilla.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 tablespoons olive oil
1 cup sliced mushrooms (any variety)
2 cups fresh spinach, chopped
1 teaspoon garlic, minced
Salt and pepper, to taste
1 cup shredded cheese (cheddar, mozzarella, or Monterey Jack)
4 flour tortillas
Optional: sour cream, salsa, or guacamole for dipping

Instructions

Cook the Mushrooms: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook for about 5 minutes until they’re soft and browned. Season with salt and pepper.
Sauté the Spinach: Add the chopped spinach to the mushrooms and cook for another 2-3 minutes until the spinach wilts down.
Prepare the Tortillas: Heat another non-stick skillet or griddle over medium heat. Place one tortilla in the pan, and sprinkle a quarter of the shredded cheese evenly on top.
Add the Filling: Once the cheese starts melting, spread a quarter of the mushroom-spinach mixture on top of the cheese. Top with another tortilla.
Cook the Quesadilla: Cook for 2-3 minutes, flipping carefully halfway through, until the tortillas are golden brown and the cheese is fully melted. Repeat with the remaining ingredients.
Serve: Cut into wedges and serve with sour cream, salsa, or guacamole, if desired.

Notes

Be sure to keep the heat at medium to prevent burning the tortillas before the cheese has time to melt. You can adjust the filling according to your taste preferences, making it as cheesy or veggie-packed as you like!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 737Total Fat 43gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 24gCholesterol 59mgSodium 1204mgCarbohydrates 65gFiber 7gSugar 3gProtein 25g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Mushrooms: Choose any variety you like, such as cremini, button, or shiitake. Mushrooms add a savory umami flavor and a meaty texture, making them a great vegetarian substitute for meat.
Spinach: Fresh spinach works best. You can use frozen spinach, but be sure to squeeze out excess moisture to avoid soggy quesadillas.
Cheese: A good melting cheese like mozzarella, Monterey Jack, or cheddar is ideal. You can even mix two types for extra flavor.
Tortillas: Flour tortillas are most common, but you can use corn tortillas for a gluten-free option.
Seasoning: Feel free to add garlic, onion powder, or chili flakes for more flavor.

Variations and Substitutions

Add Protein: If you want a protein boost, try adding some cooked chicken, black beans, or tofu.
Spice it up: If you like some heat, include diced jalapeños, or use pepper jack cheese.
Dairy-Free Option: Use dairy-free cheese or nutritional yeast for a cheesy flavor without the dairy.

Storage Options

Quesadillas can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply place them in a skillet or oven to crisp them up again. You can also freeze them for up to 3 months. To reheat from frozen, bake at 375°F for 15-20 minutes or until crispy.