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!
Ingredients
- 8 oz. mushrooms (sliced)
- 1 Tbsp cooking oil
- ¼ tsp garlic powder
- ¼ tsp salt, divided
- ¼ tsp black pepper, divided
- ⅛ tsp crushed red pepper (optional)
- ½ lb. frozen chopped spinach (thawed and drained)
- 8 oz. shredded mozzarella cheese
- ¼ cup sour cream
- 5 (7-inch) flour tortillas
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
