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Mushroom and Spinach Quesadillas

Name: Mushroom and Spinach Quesadillas
Prep time: 5 min
Cook time: 14 min
Total time: 19 min
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))

Last updated on August 9, 2022. Originally posted on August 9, 2022 By Elaine 42 Comments

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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 back

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.

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)

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 pan

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 pan

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 plate

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 eat

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

Vertical closeup of the mushroom and spinach quesadillas

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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!