Spinach and Mushroom Quesadillas Recipe
These Spinach and Mushroom Quesadillas are a delicious vegetarian twist on a classic favorite. Featuring sautéed mushrooms, creamy spinach, and gooey mozzarella cheese, they offer a quick and satisfying meal perfect for lunch or dinner. Ready in just 30 minutes, these quesadillas are easy to prepare and deliver a crispy, melty texture without needing any additional oil for cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 quesadillas
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Mushroom Mixture
- 8 oz. mushrooms, sliced
- 1 Tbsp cooking oil
- 1/4 tsp garlic powder
- 1/8 tsp crushed red pepper
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
Spinach Filling
- 1/2 lb. frozen chopped spinach, thawed and water squeezed out (about 1 cup loosely packed)
- 8 oz. shredded mozzarella cheese
- 1/4 cup sour cream
- 1/8 tsp salt
- 1/8 tsp freshly cracked pepper
Quesadillas
- 5 7-inch flour tortillas
Instructions
- Sauté the mushrooms: Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Cook over medium heat, stirring occasionally, until the mushrooms release all their moisture and the water evaporates. Remove from heat and set aside.
- Prepare the spinach: While the mushrooms cook, thaw the frozen chopped spinach completely. Once thawed, squeeze out as much water as possible so that you have roughly one cup of loosely packed spinach.
- Mix the filling: In a bowl, combine the cooked mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining salt and pepper. Stir well until the mixture is evenly blended.
- Assemble the quesadillas: Lay out each tortilla and spoon about 1/2 cup of the cheesy spinach mushroom filling onto one half of the tortilla. Spread the mixture evenly, then fold the tortilla over to enclose the filling.
- Cook the quesadillas: Heat a clean skillet over medium heat. Place each folded quesadilla in the skillet and cook until the outside is golden brown and crispy and the cheese has melted inside. Flip once to cook both sides evenly. No additional oil or butter is necessary, but adding some will create a more fried texture if preferred.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately while warm and melty.
Notes
- Thoroughly squeezing out the spinach is important to avoid soggy quesadillas.
- Use a non-stick skillet for best results without additional oil.
- Adjust the amount of crushed red pepper to your preferred spice level.
- These quesadillas can be served with salsa or guacamole for extra flavor.
- Leftovers can be refrigerated and reheated in a skillet or oven to maintain crispiness.