Recipe Snapshot
- Dish: Crisp skillet quesadillas filled with mushrooms, spinach, and a blend of two cheeses.
- Flavor Profile: Earthy mushrooms, fresh spinach, and mild, melty cheese balanced with fresh cilantro.
- Key Ingredient: Browned cremini mushrooms add rich, savory flavor while Monterey Jack and cheddar provide creamy texture and just enough sharpness.
- Method: The vegetable filling is cooked first, then folded into lightly toasted tortillas and cooked until crisp and golden on both sides.
- Servings: 4
- Total Time: 45 minutes
- Effort Level: Simple
When Less Cheese Delivers More Flavor
When it comes to quesadillas, we prefer to let the filling ingredients take center stage. Instead of relying on lots of cheese, this recipe uses a balanced blend of Monterey Jack and cheddar to enhance the deep flavor of browned mushrooms and fresh spinach. The result is a lighter quesadilla with a better balance of flavors and a crisp, golden tortilla.
Taking the time to brown the mushrooms before adding the spinach develops concentrated flavor while ensuring the excess moisture cooks away. It’s a simple technique that helps the tortillas stay crisp as the cheese melts. Served with sour cream or guacamole, these mushroom and spinach quesadillas make a satisfying meatless dinner that’s easy enough for a weeknight.
Ingredient Notes and Substitutions
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the recipe card below.
- Mushrooms – Choose cremini mushrooms for deeper flavor. Their richer, earthier taste complements the spinach and cheese, but white button mushrooms work well too. Whichever variety you choose, use the full 12 ounces for a hearty filling.
- Baby spinach – Baby spinach is the best choice for convenience. Its tender leaves wilt quickly and don’t require trimming, making prep faster while still adding plenty of fresh spinach flavor.
- Cilantro – Fresh cilantro has a bright, herbal flavor that balances the richness of the mushrooms and cheese. If you’re not a fan of cilantro, substitute an equal amount of chopped flat-leaf parsley.
- Cheese – A blend of Monterey Jack and cheddar gives the best balance of flavor and texture. Monterey Jack melts smoothly, while cheddar adds a subtle sharpness that complements the earthy mushrooms without overpowering them.
A Quick Look at Preparation
How to Make Mushroom and Spinach Quesadillas
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the recipe card below.
Start by sautéing the onion until softened, then add the garlic and mushrooms. Give the mushrooms time to brown instead of stirring them constantly to allow their moisture to evaporate and concentrate the flavor. Once they’re nicely browned, stir in the spinach just until wilted, then transfer the filling with a slotted spoon to leave behind any excess liquid. Finish by mixing in the cilantro for a fresh burst of flavor.
To assemble the quesadillas, lightly oil the tortillas and cook them in a skillet with a layer of the Monterey Jack and cheddar blend. Once the cheese begins to melt, add the mushroom and spinach filling, fold the tortillas over, and continue cooking until both sides are crisp and golden. Keep the finished quesadillas warm in a low oven while you prepare the remaining batches, then let them rest for a few minutes before slicing so the melted cheese has a chance to set.
Tested Tips
- Brown the mushrooms before adding the spinach. Mushrooms release quite a bit of moisture as they cook. Letting that liquid evaporate first develops better flavor and helps prevent a watery filling.
- Use a slotted spoon to transfer the filling. Leaving excess moisture behind keeps the tortillas crisp and prevents the cheese from becoming diluted as it melts.
- Don’t overfill the quesadillas. A moderate amount of filling allows the cheese to hold everything together, making the quesadillas easier to flip and ensuring every bite has a good balance of mushrooms, spinach, and cheese.
Serving Suggestions
These mushroom and spinach quesadillas make a satisfying meatless meal with just a few simple accompaniments. Serve them with guacamole or sour cream for dipping, then round out the meal with a crisp green salad dressed in a vinaigrette or, for something heartier, add a side of black beans or Mexican rice.
More Easy Meatless Dinners
If you’re looking for more satisfying meatless meals, try Pasta alla Norma (Sicilian Pasta with Roasted Eggplant), a lighter take on the Italian classic with roasted eggplant, tomato, garlic, and fresh basil; Truffle Mushroom Fettuccine, featuring sautéed mushrooms in a light cream sauce with a touch of truffle oil; or Vegetable Pita Melt with Peppers and Mushrooms, layered with sautéed vegetables, melted Muenster cheese, and fresh lettuce and tomato for a warm, satisfying sandwich.
Mushroom and Spinach Quesadillas
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 skillet over medium heat. Add the onion and cook until softened and translucent, 4 to 5 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute. Add the mushrooms and continue cooking until they've released their moisture and are nicely browned, 6 to 7 minutes (see note). Season to taste with salt and pepper.
- Add the spinach a handful at a time, stirring until wilted. Using a slotted spoon, transfer the mixture to a bowl to leave behind any excess moisture. Stir in the cilantro.
- Wipe out the skillet and return it to medium-low heat.
- Lightly brush one side of a tortilla with olive oil and place it in the skillet, oiled side down. Sprinkle about 1/4 cup of the cheese evenly over the tortilla.
- Once the cheese begins to melt, spoon one-quarter of the mushroom-spinach mixture over half of the tortilla. Fold the empty half over the filling.
- Cook until the cheese is fully melted and the tortilla is lightly browned, turning as needed to toast both sides evenly.
- Transfer the quesadilla to the prepared baking sheet and keep warm in the oven while you repeat the process with the remaining tortillas, filling, and cheese.
- Let the quesadillas rest for about 5 minutes before cutting into wedges. Serve with sour cream, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
