Spinach and Mushroom Quesadillas

5 from 4 votes

Spinach and Mushroom Quesadillas

Spinach and mushroom quesadillas - an easy vegetarian quesadilla recipe packed with veggies and melted cheese. Quesadillas make a quick weeknight dinner or party appetizer that can be customized with your favorite fillings.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Tex-Mex

Diet: Vegetarian

Keyword: easy, under 30 minutes

Servings:

Calories: 528kcal

Author: Veronique Eichler

Equipment

Ingredients

8 whole wheat tortillas
12 oz mushrooms sliced
8 oz fresh spinach coarsely chopped
2 oz sun-dried tomatoes in olive oil sliced in thin strips
1/2 cup onion chopped
1 tbsp garlic minced
4 oz cheddar cheese shredded
2 oz feta cheese crumbled
2 tbsp extra virgin olive oil
1 pinch kosher salt
1/4 tsp ground black pepper

Instructions

Warm up 2 baking sheets in your oven, setting the temperature to a low heat between 170 and 190°F. Cut 2 pieces of aluminum foil to match the size of your baking sheets, and set them aside. These will be used to keep your quesadillas warm until it's time to serve.
Heat a non-stick skillet over medium high heat.
Add olive oil to the skillet, along with mushrooms, onion, garlic, and a large pinch of salt.
Cook until the liquid from the mushrooms is fully evaporated.
Incorporate the spinach, another pinch of salt and some fresh ground pepper. Continue to cook until spinach has completely wilted. Remove the pan from the heat.
Heat another non-stick skillet over medium high. Place a tortilla at the bottom. Spread a quarter of the cooked spinach mixture evenly over the tortilla, then add tomatoes on top.
Sprinkle cheddar cheese and feta cheese and cover this with another tortilla.
Once the cheese starts to melt and the bottom tortilla gets crispy (about 2 to 3 minutes), carefully flip the quesadilla to allow the other side to cook.
Once done, remove it to one of your warmed baking sheets and cover loosely with aluminum foil.
Repeat the process for the other 3 quesadillas.
When ready to serve, slice into wedges. Serve with your favorite salsa or guacamole

Notes

Keep the quesadillas warm in the oven while cooking the others to maintain their temperature.
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.
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.
To store leftover quesadillas, 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.
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.

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