Spinach, Mushroom and Cheese Quesadillas
Made with spinach, mushrooms and a 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, this vegetarian quesadilla recipe makes a satisfying dinner that’s bound to become a family favorite.
How to Make This Recipe
- Preheat the oven to 200°F and line a large baking sheet with aluminum foil to keep the finished quesadillas warm.
- Sauté the onion and garlic in olive oil, then add the mushrooms and sauté until nicely browned. Season to taste with salt and pepper. Add the spinach, a handful at a time, and cook until wilted and transfer the mixture to a bowl. Add the cilantro and combine.
- Wipe out the pan and return it to the stove over medium-low heat. Brush a little olive oil 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, some 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 it in the oven to keep warm. Repeat the process with the remaining tortillas, veggies, and cheese.
- Remove the quesadillas from the oven and let them rest for 5 minutes before cutting. Serve with sour cream.
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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.
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 flour tortillas (8-inch)
- Sour cream
Instructions
- 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.
Calories: 356kcal, Carbohydrates: 23g, Protein: 15g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 32mg, Sodium: 441mg, Fiber: 3g, Sugar: 4g, Calcium: 356mg, Iron: 3mg
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