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Spinach and Mushroom Quesadillas Recipe

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4.3 from 45 reviews

These Spinach and Mushroom Quesadillas are a delicious and easy-to-make meal featuring sautéed mushrooms, creamy spinach, and melted mozzarella cheese in warm, crispy flour tortillas. Perfect for a quick lunch or dinner, they combine savory flavors with a satisfying texture that everyone will love.

Ingredients

Vegetables & Cheese

  • 8 oz. mushrooms, sliced
  • 1/2 lb. frozen chopped spinach, thawed and squeezed dry (about 1 cup loosely packed)
  • 8 oz. shredded mozzarella cheese

Seasonings & Condiments

  • 1/4 tsp garlic powder
  • 1/4 tsp salt, divided
  • 1/4 tsp freshly cracked pepper, divided
  • 1/8 tsp crushed red pepper
  • 1/4 cup sour cream

Others

  • 1 Tbsp cooking oil
  • 5 7-inch flour tortillas

Instructions

  1. Sauté the Mushrooms: Heat 1 tablespoon of cooking oil in a skillet over medium heat. Add the sliced mushrooms, garlic powder, crushed red pepper, half of the salt (1/8 tsp), and half of the cracked pepper (1/8 tsp). Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates, leaving them tender and cooked through. Remove from heat and set aside.
  2. Prepare the Spinach: While the mushrooms are cooking, thaw the frozen chopped spinach. Once thawed, squeeze out as much moisture as possible using a clean kitchen towel or your hands until you have about one cup of loosely packed spinach.
  3. Combine Filling Ingredients: In a mixing bowl, combine the sautéed mushrooms, squeezed spinach, shredded mozzarella cheese, sour cream, and the remaining 1/8 tsp salt and 1/8 tsp freshly cracked pepper. Stir well until all ingredients are evenly distributed.
  4. Assemble the Quesadillas: Lay out each flour tortilla and spread about 1/2 cup of the spinach and mushroom cheese mixture on one half of each tortilla. Spread the filling evenly to cover that side, then fold the tortilla in half, pressing gently to seal.
  5. Cook the Quesadillas: Place the filled tortillas onto a skillet preheated over medium heat. Cook each side until golden brown and crispy, and the cheese inside is melted, about 2-3 minutes per side. You can cook without additional oil or butter for a lighter version, or add a bit for a crispier, fried texture.
  6. Serve: Remove from skillet, slice the quesadillas into wedges, and serve immediately while warm. Optionally serve with extra sour cream or salsa if desired.

Notes

  • Be sure to squeeze out as much water as possible from the thawed spinach to prevent soggy quesadillas.
  • For a spicier kick, increase the crushed red pepper quantity or add jalapeños.
  • Use whole wheat or gluten-free tortillas if preferred, but keep in mind this will alter texture and flavor slightly.
  • These quesadillas can be cooked on a griddle, stovetop skillet, or in a heavy pan for best results.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven for best texture.

Find it online: https://flavorspath.com/spinach-and-mushroom-quesadillas-recipe/