Mushroom Spinach Quesadillas
Crispy tortillas filled with sautéed mushrooms, fresh spinach, and a melty cheese blend make these quesadillas an easy, protein-rich, and fiber-packed meal. Perfect for a quick lunch, dinner, or snack, they’re flavorful, satisfying, and ready in under 20 minutes.
Equipment
- 1 wok or large sauté pan
- 1 medium sauté pan or nonstick skillet
- 1 wooden cutting board
- 1 spatula
Ingredients
- 2 tablespoons olive oil
- 10 ounces portobello mushrooms sliced (or baby bella mushrooms)
- 3 cups fresh spinach about 5 ounces
- ½ teaspoon salt
- 4 flour tortillas
- ¾ cup shredded Mexican cheese blend
- 4 slices Muenster cheese optional: 2 per quesadilla for extra creaminess
Instructions
- Prep Your Ingredients: Before turning on the stove, take a few minutes to prepare everything. Slice the portobello mushrooms evenly, so they cook consistently. Wash and roughly chop the fresh spinach if the leaves are large, or leave them whole if using baby spinach. Measure out the shredded Mexican cheese and separate the Muenster slices so they’re ready to assemble. Having all ingredients ready ensures a smooth cooking process.
- Heat the Pan and Oil: Place a wok or large sauté pan over medium heat. Allow the pan to warm for a minute or two until it feels hot but not smoking. Pour in 2 tablespoons of olive oil and swirl it gently so the entire surface is coated. This step ensures that the mushrooms won’t stick and will develop a nice, caramelized flavor.
- Sauté the Mushrooms: Add the sliced mushrooms to the heated pan. Sprinkle with 1/2 teaspoon of salt to enhance their natural flavor. Stir occasionally, letting them cook evenly for about 5 minutes. You want them to soften and release their moisture while achieving a lightly golden edge. This step brings out the deep umami flavor of the mushrooms.
- Add and Wilt the Spinach: Once the mushrooms are tender, add the spinach to the pan. Stir continuously for 2–3 minutes until the spinach wilts but retains its bright green color. Be careful not to overcook—spinach cooks quickly and can become mushy if left too long. Once done, transfer the mushroom-spinach mixture to a separate bowl to prevent further cooking while you prepare the tortillas.
- Prepare the Tortilla Base: Heat a medium sauté pan or nonstick skillet over medium heat and add a small drizzle of olive oil. Take one flour tortilla and place it in the pan, swirling it gently to spread the oil evenly underneath. This ensures a crisp, golden surface while preventing sticking. The tortilla should sizzle lightly when it touches the hot pan.
- Layer the Cheese: Place a slice of Muenster cheese on the tortilla first, then sprinkle half of the shredded Mexican cheese evenly on top. Cover with a lid or loosely tent foil to allow the cheese to melt slowly. Watch carefully so the tortilla doesn’t burn; lower the heat slightly if it starts to brown too fast. This combination of cheeses creates a creamy, melty texture that holds the quesadilla together.
- Add the Mushroom-Spinach Filling: Spoon the sautéed mushroom and spinach mixture evenly over the cheese layer. Add another slice of Muenster on top if desired for extra richness. This layering ensures that every bite is a perfect balance of vegetables and gooey cheese.
- Top and Flip the Quesadilla: Place a second tortilla on top of the filling and press gently. Carefully flip the quesadilla using a spatula once the bottom is golden brown and crispy. Cook the second side for 1–2 minutes until it also achieves a golden, lightly toasted texture. Be patient and gentle—flipping too early or too quickly can cause the filling to spill.
- Transfer and Slice: Remove the quesadilla from the pan and place it on a wooden cutting board. Let it rest for 1–2 minutes to slightly firm up, making it easier to cut. Using a sharp knife or pizza cutter, slice the quesadilla into quarters or halves, depending on your preference.
- Serve and Enjoy: Arrange the quesadilla slices on a plate. Serve warm with your favorite sides or dipping sauces, such as salsa, guacamole, or sour cream. Smile, take a bite, and savor the crispy tortilla, creamy cheese, and flavorful vegetable filling. Leftover mushroom-spinach mix can be stored for omelettes, wraps, or salads the next day.
Notes
- Using a combination of Muenster and Mexican blend cheese creates a rich, creamy texture while still delivering that classic quesadilla stretch and melt.
- Baby portobello mushrooms are ideal, but white button mushrooms can be used as a cost-effective alternative without compromising flavor.
- Pre-washed, organic spinach saves prep time and ensures a clean, sand-free filling. If using fresh bunches, rinse thoroughly.
- Adjust the amount of cheese per quesadilla to control calories; using one slice of Muenster per quesadilla reduces fat without affecting flavor significantly.
- This recipe works well for meal prep—make extra filling to use in omelets, wraps, or salads.
