Description
These Spinach and Mushroom Quesadillas are a delicious, cheesy, and savory meal perfect for a quick lunch or dinner. Packed with sautéed mushrooms, tender spinach, and melted mozzarella cheese, these quesadillas feature a crispy flour tortilla exterior and creamy filling, making them a comforting vegetarian dish that’s easy to prepare on the stovetop.
Ingredients
Scale
Mushroom and Spinach Filling
- 8 oz. mushrooms, sliced
- 1 Tbsp cooking oil
- 1/4 tsp garlic powder
- 1/4 tsp salt, divided
- 1/4 tsp freshly cracked pepper, divided
- 1/8 tsp crushed red pepper
- 1/2 lb. frozen chopped spinach, thawed and squeezed
- 8 oz. shredded mozzarella cheese
- 1/4 cup sour cream
Quesadillas
- 5 7-inch flour tortillas
Instructions
- Sauté Mushrooms: Slice the mushrooms and heat the cooking oil in a skillet over medium heat. Add mushrooms, garlic powder, crushed red pepper, and half of the salt and pepper. Cook, stirring occasionally, until all moisture is released from the mushrooms and has evaporated, about 5-7 minutes. Remove from heat and set aside.
- Prepare Spinach: While mushrooms cook, thaw the frozen chopped spinach fully and squeeze out excess water to yield about one cup of loosely packed spinach.
- Mix Filling: In a bowl, combine the sautéed mushrooms, squeezed spinach, shredded mozzarella, sour cream, and remaining ⅛ teaspoon each of salt and pepper. Stir until evenly mixed.
- Assemble Quesadillas: Spread about half a cup of the cheese and spinach mushroom mixture evenly over one side of each flour tortilla. Fold the tortillas in half to enclose the filling.
- Cook Quesadillas: Heat a clean skillet over medium heat. Place folded quesadillas in the skillet and cook until the outside is golden brown and crispy and the cheese inside is melted, approximately 3-4 minutes per side. You may cook without added fat for a lighter texture or add a small amount of butter or oil to achieve a more fried finish.
- Serve: Remove the quesadillas from the skillet, slice into wedges, and serve immediately while warm and melty.
Notes
- You can swap out or mix in your favorite type of cheese such as cheddar, Monterey Jack, or a Mexican cheese blend.
- For a gluten-free option, substitute the flour tortillas with gluten-free tortillas.
- If you prefer spicier quesadillas, add extra crushed red pepper or fresh jalapeños to the filling.
- These quesadillas reheat well in a skillet or air fryer to retain their crispiness.
Keywords: Spinach Mushroom Quesadillas, Vegetarian Quesadillas, Easy Quesadilla Recipe, Cheesy Quesadillas, Mexican Vegetarian Recipes