Mushroom and Spinach Quesadillas

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These mushroom and spinach quesadillas are a new personal favorite of mine. Crispy tortillas packed with a flavorful combination of cheese and veggies, these mouth-watering quesadillas are bound to become a household staple.

Vertical photo of a stack of quesadillas on a white plate with salsa in the backPin

I don’t know about you but just about all of my forays at our favorite Mexican restaurant involve tortillas. Whether they are the corn tortilla chips you get at the beginning of the meal or soft flour tortillas you wrap around delicious fajitas, I love the taste of them all.

Quesadillas satisfy just about every one of my Mexican food hankerings, especially if I’m wanting cheese and vegetables covered with flour tortillas.

When I originally posted this recipe, I shared my story of finding a Le Creuset wok at a thrift store. I’ve taken that story out of this version, but if you still want to read about my good luck (and why it pays to follow your hunches), click here.

This post may contain affiliate links, which means I get a small commission if you click the link and buy something. You can read my disclosure here.

💭 Helpful tips

  • I always buy pre-packaged organic, triple washed baby spinach but you can use fresh spinach bunches if you prefer. Just make sure to wash the leaves thoroughly, because sand.
  • Don’t like spinach? You can use another type of leafy greens like kale or arugula.
  • I use baby portobello mushrooms but white button mushrooms work just as well.
  • I find using muenster cheese as well as a Mexican blend in the quesadilla makes it super creamy.
  • Pre-packaged Mexican blend is a combination of Monterey Jack, cheddar, Asadero, and Queso quesadilla cheese.
  • I like to live a little when it comes to quesadillas so I use 2 pieces of muenster cheese per quesadilla but you can just use 1 per so it will cut down on calories.
  • When I make this quesadilla for hubby and me, I usually just fold over the tortilla but since I’m making it for the blog, I place one tortilla over the other.
  • I use a cast iron pan which is a natural nonstick skillet. Stay away from Teflon pans as you don’t want the chemical to leach into your system.
  • You will have leftover spinach and mushroom mixture. I usually make an omelette with the leftovers.

🔪 How to make mushroom and spinach quesadillas

Pre-step

Get a large sauté pan, or wok for the vegetables and another pan for making the quesadillas. I use a large cast iron skillet.

Step one

Gather the ingredients – fresh baby spinach and mushrooms.

Spinach and mushrooms in a bowlPin

Step two

Clean and slice the mushrooms.

Step three

Heat the wok or sauté pan on medium heat and once it has heated, add olive oil. Once that has heated by coming to a shimmer, add the mushrooms, and salt and sauté for 5 minutes. (A)

Step four

Add spinach and sauté for 3 minutes or until they have wilted somewhat. (B)

Mushrooms and spinach in the wokPin

Step five

Gather the cheeses and tortillas. (C)

Step six

Heat a large sauté pan on medium and once it heats up, add a drop of olive oil. Take a tortilla, place it in the pan and swish it around so the drop of oil spreads

Step seven

Add a slice of muenster cheese and sprinkle some shredded Mexican cheese on top. (D)

I stand at the stove while the cheese melts to make sure the bottom doesn’t get too crispy. Cover the pan to help the cheese melt faster.

Cheese and tortillas together in the panPin

Step eight

Spoon as much of the mushroom and spinach mixture as you want on the melted cheese. (E)

(This is optional, but it makes for a delicious cheesy quesadilla) Put another piece of muenster on the veggie, top it with another tortilla and flip the quesadilla to brown the second tortilla as well. It should be a nice shade of golden brown. (F)

To make more than two quesadillas, repeat the process as many times as you like.

Tortilla with the cheese, veggie and other tortilla on top in the panPin

Step nine

Transfer the quesadilla to a cutting board and cut it in quarters. Transfer it to a plate.

Closer view of the quartered mushroom and spinach quesadilla on the platePin

This is what it looks like when you fold the quesadilla in half. I love to serve it with guacamole, sour cream, salsa, and black beans.

super tasty mushroom and spinach quesadillas cut in half and ready to eatPin

I wanted to pile my mushroom and spinach quesadillas on top of each other.

Vertical closeup of the mushroom and spinach quesadillasPin

Doesn’t that look delicious?

I’m so happy.

I hope you enjoyed this mushroom and spinach quesadillas recipe.

I enjoyed eating it. Christopher was super happy and did his happy dance.

Other quesadillas recipes

And as always, may all your dishes be delish.

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

Mushroom and Spinach Quesadillas - squarePin

Mushroom and Spinach Quesadillas

These mushroom and spinach quesadillas are a new personal favorite of mine. Crispy tortillas packed with a flavorful combination of cheese and veggies, these mouth-watering quesadillas are bound to become a household staple.
5 from 12 votes
Print Pin Rate
Course: Mexican
Cuisine: Mexican
Keyword: mushroom quesadillas, vegetarian quesadillas
Prep Time: 5 minutes
Cook Time: 14 minutes
Total Time: 19 minutes
Servings: 2 quesadillas
Calories: 401kcal

Ingredients

  • 2 tablespoons olive oil
  • 10 ounce portobello mushrooms (sliced baby bellas
  • 3 cups spinach (around 5 ounces)
  • 1/2 teaspoon salt
  • 4 flour tortillas
  • .75 cup Shredded Mexican cheese
  • 4 slices Muenster cheese (2 pieces per quesadilla but that is optional – feel free to use 1 per)

Instructions

  • Heat wok or large sauté pan on medium and once that heats up, add oil. Once that heats up add mushrooms and salt and sauté for 5 minutes.
    2 tablespoons olive oil, 10 ounce portobello mushrooms, 1/2 teaspoon salt
  • Add spinach, sauté for 3 minutes. Remove from pan so the veggies don't cook longer
    3 cups spinach
  • Heat a sauté pan on medium and once that heats up add a drop of olive oil. Take a tortilla and swirl it around the pan to spread the oil under it
    4 flour tortillas
  • Add a slice of muenster and half of the Mexican cheese. Cover and let the cheese melt. Keep checking the bottom of the tortilla to make sure it doesn't get too crispy. Lower heat if necessary
    .75 cup Shredded Mexican cheese, 4 slices Muenster cheese
  • Add as much of the mushroom and spinach as you want and place another piece of muenster cheese on top. Cover with another tortilla and flip so you can brown the other side
  • Transfer tortilla to a wooden board and cut in quarters
  • Serve
  • Smile
  • Enjoy

Equipment

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Notes

Calorie count is when I add 2 pieces of muenster cheese per quesadilla.
Helpful tips
  • I always buy pre-packaged organic, triple washed baby spinach but you can use fresh spinach bunches if you prefer. Just make sure to wash the leaves thoroughly, because sand.
  • Don’t like spinach? You can use another type of leafy greens like kale or arugula.
  • I use baby portobello mushrooms but white button mushrooms work just as well.
  • I find using muenster cheese as well as a Mexican blend in the quesadilla makes it super creamy.
  • Pre-packaged Mexican blend is a combination of Monterey Jack, cheddar, Asadero, and Queso quesadilla cheese.
  • I like to live a little when it comes to quesadillas so I use 2 pieces of muenster cheese per quesadilla but you can just use 1 per so it will cut down on calories.
  • When I make this quesadilla for hubby and me, I usually just fold over the tortilla but since I’m making it for the blog, I place one tortilla over the other.
  • I use a cast iron pan which is a natural nonstick skillet. Stay away from Teflon pans as you don’t want the chemical to leach into your system.
  • You will have leftover spinach and mushroom mixture. I usually make an omelette with the leftovers.
  •  

Nutrition

Serving: 1quesadilla | Calories: 401kcal | Carbohydrates: 39g | Protein: 32g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 94mg | Sodium: 560mg | Potassium: 970mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5063IU | Vitamin C: 13mg | Calcium: 786mg | Iron: 4mg
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Previously published in March of 2017.

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42 Comments

  1. These look so delicious! I love all the flavors! Mushrooms and spinach and glorious cheese! I cannot wait to make these! My mushroom haters will be out tonight (aka my kids) This is going to be on my plate tonight!

  2. I love quesadillas and spinach and mushrooms. So this recipe is definitely speaking to me. Oh, and congrats on scoring the Le Creuset at the thrift store. I would never be that lucky.

  3. Loving your face on the photo with the wok! What a great find.

    Your quesadillas sound so tasty, a lovely and perfect mix of fillings. Would be happy to munch on these any day of the week.

  4. My husband and I both love quesadillas and mushrooms are his favorite! I’ll have to give this recipe a try!

  5. I am so jealous of your Le Crueset find!! That really is the dream haha. Recipe looks fantastic – I don’t usually use muenster and this seems like the perfect excuse to give it a try.

    1. Thanks Kristen. I really lucked out with the Le Creuset! The muenster will make the quesadillas even creamier!!

  6. They’re absolutely fantastic! I became a quesadilla aficionado only a couple of years ago, for some reason earlier I had always been indifferent to them. Now I can’t live without them. Looking forward to trying your filling soon – spinach and mushrooms are something I never run out of!

    1. Me either Eva, spinach and mushies are always in my fridge! Thank you for your comment. I hope you enjoy it when you try it! 🙂

  7. I just took out some shells out of the freezer and was wondering what I was going to make for dinner tonight. This just might be it. I will check for the other ingredients…and sub in what I don’t have. Looks good to me.

  8. Just staring at the photo makes me want to grab this and take a bite! This mushroom and spinach quesadillas look sooooo delicious. I will definitely make this.

  9. I like how you use simple ingredients for a great quesadilla! I love this idea for those late lunches that are going on here. Thanks for sharing!

  10. I love quick and easy recipes like this one, perfect for any day lunch or dinner. Also, the combo of mushrooms, spinach and cheese is one of the yummiest things ever! Will be making these for dinner tomorrow.

  11. Quesadillas are something I normally order and restaurants but with this recipe, I can make them at home and they turn out even better!

    1. Me too Sharon. I like them in restaurants but I LOVE them at home! 🙂 Thanks for your comment.

  12. I’m a big fan of quesadillas for a quick and easy dinner. It’s so fun to experiment with different flavor combos! They are so easy to make at home.

  13. Quesadillas are a long-time favorite dish of mine. And I love the flavor combination of spinach and mushroom. Yum!

  14. Cannot say NO to quesadillas. With mushroom, cheese and spinach it’s simply the best combination ever!