Description
A delicious and easy Mushroom and Spinach Quesadilla recipe featuring sautéed portobello mushrooms, fresh spinach, and a blend of cheeses melted between warm flour tortillas. Perfect for a quick lunch or dinner, this vegetarian-friendly dish offers a flavorful and satisfying meal with a crispy exterior and gooey cheese inside.
Ingredients
Scale
Vegetables
- 10 ounce portobello mushrooms, sliced (baby bellas)
- 3 cups spinach (around 5 ounces)
- 1/2 teaspoon salt
Other Ingredients
- 2 tablespoons olive oil
- 4 flour tortillas
- 3/4 cup shredded Mexican cheese blend
- 4 slices Muenster cheese (optional 2 pieces per quesadilla)
Instructions
- Sauté Mushrooms: Heat a wok or large sauté pan over medium heat. Once hot, add 2 tablespoons of olive oil. When the oil is heated, add the sliced mushrooms and 1/2 teaspoon salt, sautéing for 5 minutes until tender and lightly browned.
- Add Spinach: Add the 3 cups of fresh spinach to the pan with the mushrooms. Sauté for an additional 3 minutes until the spinach is wilted. Remove the vegetables from the pan to prevent overcooking and set aside.
- Prepare Tortilla Base: Heat a sauté pan over medium heat, then add a small drop of olive oil. Place one of the flour tortillas in the pan and gently swirl it to spread the oil evenly underneath.
- Add Cheese Layers: Place a slice of Muenster cheese on the tortilla, then sprinkle half of the shredded Mexican cheese blend on top. Cover the pan with a lid and allow the cheese to melt, monitoring the bottom of the tortilla to avoid burning. Reduce heat if necessary to get a crispy but not overly browned base.
- Assemble Quesadilla: Add the mushroom and spinach mixture evenly over the melted cheese, then top with another slice of Muenster cheese. Cover the filled tortilla with another flour tortilla, then carefully flip to brown and crisp the other side.
- Slice and Serve: Transfer the cooked quesadilla to a wooden cutting board and cut into quarters for serving.
- Enjoy: Serve hot, smile, and enjoy your delicious Mushroom and Spinach Quesadilla!
Notes
- Calorie count is based on using 2 slices of Muenster cheese per quesadilla.
- You can adjust the amount of mushrooms and spinach to your preference.
- Use lower heat if the tortilla browns too quickly before the cheese melts.
- Feel free to customize the cheese blend or add other fillings like onions or peppers.
Nutrition
- Serving Size: 1 quesadilla (whole)
- Calories: 380
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 40mg
