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Sandwiches » Spinach, Mushroom and Cheese Quesadillas

Spinach, Mushroom and Cheese Quesadillas

by Lynne Webb on May 13, 2017 (Updated July 26, 2022) // Leave a Comment

Made with spinach, mushrooms and tasty blend of Monterey Jack and cheddar cheese, this easy quesadilla recipe makes a satisfying meatless dinner.
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Serving platter with wedges of spinach, mushroom, and cheese quesadillas with sour cream for dipping.

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.

More Quesadilla Recipes

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Spinach, Mushroom and Cheese Quesadillas

Spinach, Mushroom and Cheese Quesadillas

4 from 1 vote
  |  Leave a Review
Made with spinach, mushrooms and tasty blend of Monterey Jack and cheddar cheese, this easy quesadilla recipe makes a satisfying meatless dinner.
Yield: 4 servings
Prep Time: 10 minutes mins
Cook Time : 25 minutes mins
Total Time : 35 minutes mins
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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.

Nutrition Information

Nutrition Facts
Spinach, Mushroom and Cheese Quesadillas
Amount per Serving
Calories
356
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
12
g
Cholesterol
 
32
mg
11
%
Sodium
 
441
mg
19
%
Carbohydrates
 
23
g
8
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
15
g
30
%
Calcium
 
356
mg
36
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Did you add your own special touch? We’d love to hear about it! Leave a comment and a rating to share your thoughts with others.

Author: Lynne Webb | 

Course: Vegetarian
 | 
Cuisine: Mexican

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Hi there! We’re Lynne & Erika, seasoned home cooks and recipe creators here at My Gourmet Connection. Our aim is to bring variety and new flavors to your everyday meals and we’ve got hundreds of recipes for you to explore. Welcome!

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