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.

Course Mexican

Cuisine Mexican

Keyword mushroom quesadillas, vegetarian quesadillas

Prep Time 5

Cook Time 14

Total Time 19

Servings quesadillas

Calories 401kcal

Author Elaine Benoit

Equipment

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

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