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–+ servings
Spinach and Mushroom Quesadillas – vegetarian recipe
Stav Kogan

Spinach and Mushroom Quesadillas

These Spinach and Mushroom Quesadillas are a fast, 30-minute weeknight dinner packed with savory, earthy flavors and melted cheese. A satisfying meal that feels both wholesome and indulgent.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 293 serving
Calories: 293
Ingredients Method Nutrition

Ingredients
  

  • 1/2 cup (60 g / 2.12 oz) red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon (15 ml / 0.5 fl oz) olive oil
  • 8 ounces (225 g / 7.9 oz) fresh portobello mushrooms, coarsely chopped
  • 9 ounces (255 g / 9 oz) fresh spinach
  • 1/2 cup (56 g / 1.98 oz) shredded mozzarella cheese
  • 1/2 cup (50 g / 1.76 oz) grated reduced-fat Parmesan cheese
  • 2 tablespoons (30 ml / 1 fl oz) snipped fresh basil, or 2 teaspoons dried basil
  • 4 whole wheat flour tortillas, 7- to 8-inch / 18- to 20-cm
  • Olive oil nonstick cooking spray
  • 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.

Method
 

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the sliced onion and minced garlic, cooking for about 5 minutes until the onion is soft and fragrant, stirring occasionally.
  3. Add the chopped mushrooms to the skillet and cook for another 5 minutes, stirring until they are nearly tender.
  4. Add the fresh spinach in batches, stirring continuously until it has just wilted.
  5. Remove the skillet from the heat.
  6. Stir the mozzarella cheese, Parmesan cheese, and basil into the spinach and mushroom mixture until well combined.
  7. Spoon one-quarter of the filling onto one half of each tortilla.
  8. 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.
  9. Wipe the skillet clean and return it to medium heat.
  10. 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.
  11. Transfer to a baking sheet and keep warm in a 300°F / 150°C oven while you cook the remaining two.
  12. Slice in half and serve immediately.

Nutrition

Calories: 293kcalCarbohydrates: 29gProtein: 18gFat: 12g

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