Spinach, Mushroom and Cheese Quesadillas

Spinach, Mushroom and Cheese Quesadillas: Made with spinach, mushrooms and tasty blend of Monterey Jack and cheddar cheese, this easy quesadilla recipe makes a satisfying meatless dinner.

Filled with sautéed mushrooms, spinach and a smooth-melting blend of Monterey Jack and cheddar cheese cheese, this vegetarian quesadilla recipe makes a satisfying dinner that's bound to become a family favorite.


Spinach, Mushroom and Cheese Quesadillas

Prep Time: 10 minutes Cook Time: 25 minutes Yield: 4 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 4 servings

  • Ingredients:
  • 12 ounces cremini or white button mushrooms, washed and sliced
  • 7 ounces fresh baby spinach leaves, roughly chopped
  • 3 to 4 tablespoons olive oil, divided
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 to 1-1/4 cups finely shredded cheese (we used a Jack and cheddar blend)
  • 4 (8-inch) flour tortillas
  • Sour cream

Preparation:
Preheat the oven to 200°F and line a large baking sheet with aluminum foil.

Heat 2 tablespoons of the olive oil in a large nonstick frying pan over medium heat. Add the onion and sauté until soft and translucent, 4 to 5 minutes.

Add the garlic and cook until fragrant, 1 minute longer. Add the mushrooms and sauté until nicely browned, 6 to 7 minutes. Season to taste with salt and pepper.

Add the spinach, a handful at a time and continue cooking until wilted. Transfer the mixture to a bowl using a slotted spoon. Add the cilantro and combine.

Wipe out the pan and return it to the stove over medium-low heat.

Pour a tablespoon of the olive oil into a prep bowl and brush a small amount onto one side of a tortilla. Add it to the pan, oiled side down and layer on 1/4 cup of the cheese.

As soon as the cheese begins to melt, spoon a quarter of the mushroom-spinach mixture over one half of the tortilla and fold the other side over it.

Cook until the cheese is thoroughly melted and the tortilla is lightly toasted, turning once or twice to ensure even cooking.

Transfer the cooked quesadilla to the baking sheet and place in the oven to keep warm. Repeat the process with the remaining tortillas, veggies and cheese.

Let the quesadillas rest for 5 minutes out of the oven before cutting. Serve with sour cream if desired.

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