Spinach and Mushroom Quesadillas

Quesadillas are a quick and easy Mexican dish made with warm tortillas filled with melted cheese and savory fillings. Imagine an ooey gooey cheese sandwich from South of the Border. They make for a satisfying vegetarian meal or appetizer that can be customized in so many tasty ways! One of our favorite combinations is this healthy Spinach and Mushroom Quesadilla.

This easy homemade quesadilla recipe is packed with nutrition from vitamin-rich spinach and mushrooms. It takes under 30 minutes to make these delicious veggie quesadillas from scratch. Let’s get started!

Ingredients

This healthy meatless quesadilla recipe is super easy to make! Here’s what you’ll need:

1. Whole Wheat Tortillas: They provide a healthy dose of fiber and complex carbohydrates, making them a filling and nutritious base for the quesadilla.
   
2. Mushrooms: These are a great source of vitamins like vitamin D, bringing an earthy flavor to the dish and boosting your immune system. Although they contain more protein than most vegetables, they shouldn’t be viewed as a substitute for meat. Nonetheless, they offer a myriad of other health benefits.
   
3. Fresh Spinach: Spinach packs this quesadilla recipe with vitamin A, vitamin K, folate, iron, and more.
   
4. Sun-dried Tomatoes in Olive Oil: The concentrated flavor of sun-dried tomatoes in olive oil makes them a delicious addition.
   
5. Onion and Garlic: For aromatics and their numerous health benefits.
   
6. Cheddar Cheese: Melty cheddar makes these quesadillas deliciously gooey and adds a good dose of calcium and protein, which are essential for bone health.
   
7. Feta Cheese: Feta brings a tangy, salty flavor to the mix.
   
8. Extra Virgin Olive Oil: used to sauté the vegetables, olive oil provides heart-healthy fats.
   
9. Kosher Salt: Just a pinch is sufficient to draw out the moisture from the mushrooms. Given that this recipe already contains a substantial amount of sodium (thanks to the cheese and tortillas), there’s no necessity for extra.
   
10. Ground Black Pepper: Adds a hint of heat and helps to enhance the bioavailability of nutrients in other foods.
    

What Type of Tortilla is Best for Quesadillas?

We are using whole wheat flour tortillas in this recipe. Flour tortillas are generally considered better suited for quesadillas compared to corn tortillas. The key reasons are:

• Flour tortillas are more pliable and less prone to cracking when folded, allowing them to contain the cheese and other fillings. The gluten in the flour makes the tortillas stretchier.
• Flour tortillas are typically larger than corn tortillas, providing more surface area for ample fillings. An 8 to 10-inch flour tortilla works well.
• Flour tortillas get nicely crisp on the outside but stay soft inside when grilled. This allows the cheese to melt and bind the quesadilla together.
• Flour tortillas have a milder flavor that showcases the fillings rather than overpowering them. Corn can taste too gritty and sweet for some quesadilla fillings.

However, corn tortillas can also be used for quesadillas with the right preparation and handling. But for the easiest traditional quesadilla experience, I recommend to use flour tortillas.

What are the Best Mushrooms for Quesadillas?

Several types of mushrooms work well in this quesadilla recipe, including:

• White button mushrooms – These common mushrooms have a mild flavor that pairs well with cheese in quesadillas. They are inexpensive and readily available.
  
• Cremini mushrooms – Creminis have a deeper, earthier flavor than white buttons but still work nicely in quesadillas. They add more interest than buttons.
  
• Baby bella mushrooms – Baby bellas are immature cremini mushrooms. They have a firm texture and rich umami taste perfect for quesadillas. That’s what we used in these pictures.
  
• Portobello mushrooms – The large size and meaty texture of portobellos allows them to stand up well as a filling. They have a rich, savory flavor.
  
• Wild mushrooms (like shiitake or oyster) – Wild mushrooms add great texture and unique, woodsy flavors to quesadillas. They are more expensive but worth it for variety.
  

Step-by-step Instructions

Unless you have a giant stove and multiple skillets to cook them all at once, I recommend keeping your quesadillas warm in your oven while you cook the others. Set the temperature to a low heat between 170 and 190°F. Place 2 baking sheets in your oven. Cut 2 pieces of aluminum foil to match the size of your baking sheets, and place them loosely over the sheets (you will use them as lids).

Once this is taken care of, proceed with the following steps. For detailed instructions, see recipe below.

1. Heat oil in a skillet over medium-high heat. Cook mushrooms, onion, garlic until liquid evaporates.
2. Add spinach and cook until wilted.
3. Place a tortilla in another skillet over medium-high heat. Add 1/4 of the veggie mixture and top with tomatoes, cheddar, and feta.
4. Cover with another tortilla. Flip once bottom tortilla is crispy and cheese melts.
5. Transfer quesadilla to warmed baking sheet. Cover loosely with foil.
6. Repeat for remaining quesadillas. Slice into wedges and serve.

Variations and Substitutions

• For a lighter meal, use only one tortilla instead of two. Place the toppings on one half and fold the tortilla over. Flip once to cook both sides until golden brown and the cheese is melted.
• Use any combination of cheeses you like in your quesadillas. Cheddar melts well and provides a creamy texture while feta adds a nice tangy kick. Other great options are Monterey Jack, pepper jack, Mexican cheese blend, or cotija cheese which can be used in place of the feta. Feel free to experiment with different cheese varieties to find your favorite melty, gooey quesadilla filling! And for a vegan option, use vegan cheese!
• Substitute kale for the spinach for another tasty combo.
• Add olives for a briny, salty touch.
• Add corn for a crispy touch of sweetness and color.
• Add some beans for added fiber and protein. Black beans, pinto beans or chickpeas are just a few suggestions.
• Add some heat with red pepper flakes or fresh jalapenos.
• Use corn tortillas instead of flour tortillas for a gluten-free option.

How to Bake Quesadillas in the Oven

You can also bake these Spinach Mushroom Quesadillas in the oven instead of the stove-top. Simply preheat the oven to 400°F, place assembled quesadillas on a parchment-lined baking sheet, and bake for 10-12 minutes until the tortilla is lightly browned and crispy and the cheese is melted.

Serving Suggestions

• Serve these Spinach and Mushrooms Quesadillas as an appetizer or a main course.
• Enjoy with homemade salsa or guacamole.
• Serve with refried beans or Mexican beans on the side for added protein and fiber.
• Accompany with sautéed veggies such as squash or bell peppers for a hearty side dish.
• Balance the richness with a refreshing green salad.

Storage Instructions

• To store leftover quesadillas (assuming you have any left…), allow them to cool completely before wrapping them tightly in plastic wrap or aluminum foil. Place the wrapped quesadillas in a sealed container and refrigerate for up to 3 days. To reheat, simply place the quesadillas in a skillet over medium heat until warmed through and the cheese is melted. I do not recommend reheating in the microwave as they will get soggy instead of crispy.
• Alternatively, you can freeze the quesadillas for up to 2 months. Simply wrap them in plastic wrap or aluminum foil, then place them in a freezer-safe container. To reheat, thaw the quesadillas in the refrigerator overnight, then warm them in a skillet or toaster oven until heated through.

Conclusion

Spinach and Mushroom Quesadillas are such a quick and easy vegetarian dinner option. With whole wheat tortillas, sauteed veggies, and melted cheese, they make for a deliciously satisfying meatless meal. The variations are also endless, so you can customize them just the way you like. Enjoy these cheesy vegetable quesadillas for a weeknight dinner or weekend meal soon!

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