Why You’ll Love This Recipe

Flavorful Combination: The earthy taste of mushrooms pairs beautifully with the mildness of spinach and the richness of melted cheese.
Quick and Easy: With a preparation time of just 10 minutes and a cook time of 20 minutes, this recipe is perfect for busy schedules.
Versatile: Enjoy these quesadillas as a main course, appetizer, or snack.
Vegetarian-Friendly: A hearty and satisfying option for those seeking meatless meals.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz. mushrooms
1 Tbsp cooking oil
¼ tsp garlic powder
¼ tsp salt, divided
¼ tsp freshly cracked pepper, divided
⅛ tsp crushed red pepper
½ lb. frozen chopped spinach
8 oz. shredded mozzarella cheese
¼ cup sour cream
5 (7-inch) flour tortillas

Directions

Prepare 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. Sauté over medium heat until the mushrooms have released all of their water and it has evaporated from the skillet. Set the mushrooms aside.
Prepare the Spinach: While the mushrooms are cooking, thaw the frozen spinach and squeeze out as much water as possible. You should have about one cup of spinach (loosely packed) once squeezed.
Mix the Filling: In a large bowl, combine the sautéed mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining salt and pepper. Stir until well combined.
Assemble the Quesadillas: Place about ½ cup of the spinach and mushroom mixture onto one side of each tortilla, then fold the tortilla to close.
Cook the Quesadillas: Toast the quesadillas in a skillet over medium heat until they are golden brown and crispy on the outsides and melty on the insides. No butter or oil is needed in the skillet, but you can use some if you prefer a more fried texture to the tortilla.
Serve: Slice the quesadillas in half and serve immediately.

Servings and Timing

Servings: 5 quesadillas
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Variations

Cheese Options: Experiment with different cheeses such as feta, Parmesan, smoked gouda, or pepper jack to add unique flavors.
Add Protein: Incorporate cooked chicken, black beans, or tofu for added protein.
Spice It Up: Add diced jalapeños or a sprinkle of cayenne pepper for extra heat.
Herbs and Spices: Enhance the flavor with fresh herbs like cilantro or spices like cumin.

Storage/Reheating

Storage: Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat until warmed through and crispy, or in a preheated oven at 350°F (175°C) for about 10 minutes. Avoid microwaving, as it may make the quesadillas soggy.

FAQs

Can I use fresh spinach instead of frozen?

Yes, you can use fresh spinach. It’s recommended to sauté the fresh spinach until most of the water is cooked out to prevent the quesadillas from becoming watery.

What other types of mushrooms can I use?

You can use any variety of mushrooms, such as button, cremini, or portobello, depending on your preference.

Is there a substitute for sour cream?

Greek yogurt can be used as a substitute for sour cream to maintain the creamy texture.

Can I make these quesadillas gluten-free?

Yes, by using gluten-free tortillas, you can make this recipe suitable for a gluten-free diet.

How can I prevent the quesadillas from getting soggy?

Ensure that the spinach is thoroughly drained and that the mushrooms are cooked until their moisture evaporates. Cooking the quesadillas over medium heat helps achieve a crispy exterior.

Can I freeze the quesadillas?

It’s not recommended to freeze assembled quesadillas, as the texture may be compromised upon reheating. However, you can freeze the filling separately and assemble the quesadillas fresh when ready to eat.

What dipping sauces pair well with these quesadillas?

Salsa, guacamole, or a simple sour cream dip complement the flavors nicely.

Can I add onions or garlic to the filling?

Absolutely! Sautéed onions or fresh garlic can enhance the flavor profile of the filling.

Are there vegan alternatives for this recipe?

To make this recipe vegan, use dairy-free cheese and sour cream substitutes, and ensure the tortillas are vegan-friendly.

How do I keep the quesadillas warm if serving a crowd?

Place the cooked quesad

Spinach and Mushroom Quesadillas

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Author: Julia
Total Time: 30 minutes
Yield: 6 servings
Diet: Vegetarian

Print Recipe

Description

These Spinach and Mushroom Quesadillas are a quick and flavorful vegetarian meal featuring sautéed mushrooms, tender spinach, and melted cheese in a crispy tortilla. Perfect as a main course, appetizer, or snack, this easy recipe is a delicious way to enjoy a hearty, meatless dish!

Instructions

Prepare the Mushrooms
- Heat a skillet over medium heat and add cooking oil.
- Add sliced mushrooms, garlic powder, crushed red pepper, half the salt, and pepper.
- Sauté until the mushrooms release moisture and it evaporates. Set aside.
Prepare the Spinach
- Thaw frozen spinach and squeeze out excess water.
Mix the Filling
- In a bowl, combine sautéed mushrooms, spinach, shredded mozzarella, sour cream, and remaining salt and pepper.
Assemble the Quesadillas
- Spread ½ cup of filling onto one side of each tortilla, then fold it closed.
Cook the Quesadillas
- Toast in a dry skillet over medium heat until golden brown and crispy on both sides.
- Use a little butter or oil for a richer texture, if desired.
Serve
- Slice in half and enjoy with salsa, guacamole, or sour cream.

Notes

Use fresh spinach instead of frozen—just sauté until wilted before adding to the mix.
Try different cheeses like feta, pepper jack, or gouda.
Add protein with cooked chicken, black beans, or tofu.
Spice it up with jalapeños or cayenne pepper.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Mexican