These spinach and mushroom quesadillas are my back-pocket dinner — meaty chopped portobellos and wilted spinach with mozzarella, Parmesan, and a whisper of basil folded into crisped tortillas. One skillet, thirty minutes, and even the committed carnivores at my table come back for seconds. They eat like far more effort than they are.
Looking for a weeknight dinner hero? You’ve found it! These Spinach and Mushroom Quesadillas are my go-to for a reason. They’re incredibly fast, packed with savory, earthy flavors, and ooze with glorious melted cheese. In just 30 minutes, you can transform simple ingredients into a warm, satisfying meal that feels both wholesome and indulgent. Get ready to have a new favorite on your dinner rotation!
Ingredients
• 1/2 cup / 60g (2.12 oz) red onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon / 15 ml (0.5 fl oz) olive oil
• 8 ounces / 225g (7.9 oz) fresh portobello mushrooms, coarsely chopped
• 9 ounces / 255g (9 oz) fresh spinach
• 1/2 cup / 56g shredded mozzarella cheese
• 1/2 cup / 50g (1.76 oz) grated reduced-fat Parmesan cheese
• 2 tablespoons (30 ml / 1 fl oz) snipped fresh basil, or 2 teaspoons (10 ml / 0.3 fl oz) dried basil
• 4 whole wheat flour tortillas, 7- to 8-inch / 18- to 20-cm
• Olive oil nonstick cooking spray
Instructions
1. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and minced garlic, cooking for about 5 minutes until the onion is soft and fragrant, stirring occasionally.
2. Add the chopped mushrooms to the skillet and cook for another 5 minutes, stirring until they are nearly tender. Add the fresh spinach in batches, stirring continuously until it has just wilted. Remove the skillet from the heat.
3. Stir the mozzarella cheese, Parmesan cheese, and basil into the spinach and mushroom mixture until well combined.
4. Spoon one-quarter of the filling onto one half of each tortilla. Fold the other half over the filling, pressing down gently to create a half-moon shape. Lightly coat both sides of each quesadilla with cooking spray.
5. Wipe the skillet clean and return it to medium heat. Cook two quesadillas at a time for 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese is fully melted. Transfer to a baking sheet and keep warm in a 300°F / 150°C oven while you cook the remaining two. Slice in half and serve immediately.
Nutritional Information
• Per Serving: 293 calories, 12 g (0.42 oz) total fat (4 g / 0.14 oz saturated fat), 21 mg cholesterol, 701 mg sodium, 29 g (1.02 oz) carbohydrates, 13 g (0.46 oz) fiber, 18 g (0.63 oz) protein.
Pro Tips
• Pro-Tips
• Make It Vegan: Easily swap the mozzarella and Parmesan for your favorite dairy-free cheese shreds to create a delicious vegan version.
• No Soggy Quesadillas: After wilting the spinach, give it a good squeeze to remove as much excess water as possible. This is the key to a crispy, not soggy, tortilla.
• Boost The Flavor: Feel free to add a pinch of red pepper flakes with the garlic for a little heat, or stir in some corn or black beans with the spinach for extra texture and protein.
• Mushroom Freshness: Store fresh mushrooms in a paper bag in the refrigerator, not a plastic one. This allows them to breathe and prevents them from becoming slimy.
• Get Crispy Edges: For an extra crispy exterior, skip the cooking spray and lightly brush the tortillas with olive oil or melted butter before pan-frying.
FAQ
Q: How can I add more protein to these vegetarian quesadillas
A: This recipe already provides a solid 18g (0.63 oz) of protein per serving. To easily increase this, consider adding 1/2 cup (480 ml) of black beans or chickpeas to the filling along with the spinach. Serving with a side of Greek yogurt for dipping also adds a significant protein boost.
Q: Can I make these spinach and mushroom quesadillas vegan
A: Absolutely! To make this recipe vegan, simply swap the mozzarella and Parmesan cheese for your favorite dairy-free cheese alternatives. Many plant-based shreds melt beautifully and will work perfectly in this dish.
Q: Can I prepare the vegetarian filling ahead of time
A: Yes, the spinach and mushroom filling is perfect for meal prep. You can cook the filling as directed in steps 1-3, allow it to cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. This makes assembly and cooking on a busy night take less than 10 minutes.
Q: What other vegetables can I use in this meatless quesadilla
A: This recipe is very flexible. You can easily add or substitute other vegetables like finely chopped bell peppers, corn, zucchini, or kale. Just be sure to cook any harder vegetables until tender before wilting the spinach to ensure everything is cooked through.
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Spinach and Mushroom Quesadillas
Ingredients
Method
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced onion and minced garlic, cooking for about 5 minutes until the onion is soft and fragrant, stirring occasionally.
- Add the chopped mushrooms to the skillet and cook for another 5 minutes, stirring until they are nearly tender.
- Add the fresh spinach in batches, stirring continuously until it has just wilted.
- Remove the skillet from the heat.
- Stir the mozzarella cheese, Parmesan cheese, and basil into the spinach and mushroom mixture until well combined.
- Spoon one-quarter of the filling onto one half of each tortilla.
- Fold the other half over the filling, pressing down gently to create a half-moon shape. Lightly coat both sides of each quesadilla with cooking spray.
- Wipe the skillet clean and return it to medium heat.
- Cook two quesadillas at a time for 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese is fully melted.
- Transfer to a baking sheet and keep warm in a 300°F / 150°C oven while you cook the remaining two.
- Slice in half and serve immediately.
