Mushroom and Spinach Quesadillas

An overhead view of a platter of spinach, mushroom, and cheese quesadillas garnished with cilantro, a dipping bowl of sour cream in the corner.

4 from 1 vote

These mushroom and spinach quesadillas feature savory browned mushrooms, fresh spinach, and a Monterey Jack-cheddar blend, skillet-cooked until crisp and served as an easy weeknight meal.

Prep Time20

Cook Time25

Total Time45

Course: Entrées

Cuisine: Mexican

Servings: servings

Author: Lynne Webb

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

Don't overcrowd the mushrooms. Browning them well before adding the spinach develops deeper flavor and helps keep the filling from becoming watery.

Nutrition