Spinach and Mushroom Quesadillas – A Cheesy Vegetarian Delight 🧀🌿🍄
These Spinach and Mushroom Quesadillas are melty, savory, and bursting with earthy flavor. Quick to make and packed with veggies, they’re perfect for a speedy lunch, weeknight dinner, or satisfying vegetarian snack that everyone will love. 💚
Why You’ll Love These Quesadillas 💚
- ✅ Hearty & Meat-Free: Mushrooms and cheese make them super satisfying.
- ✅ Quick & Easy: On the table in under 25 minutes.
- ✅ Customizable: Add beans, peppers, or your favorite cheese blend.
- ✅ Pantry-Friendly: Uses simple ingredients you probably already have.
🌮 Spinach Mushroom Quesadilla Recipe
Ingredients
- 1 tbsp olive oil 🫒
- 2 cups fresh spinach, roughly chopped 🌿
- 1½ cups sliced mushrooms (cremini or button) 🍄
- 1 clove garlic, minced 🧄
- ½ tsp cumin (optional) 🌿
- Salt & pepper to taste 🧂
- 4 medium flour tortillas 🌮
- 1½ cups shredded mozzarella or Mexican cheese blend 🧀
- Optional: chopped green onions, jalapeños, or hot sauce 🌶️
👩🍳 Step-by-Step Instructions
- Sauté mushrooms & spinach:
Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 4–5 minutes until browned. Stir in garlic, spinach, cumin, salt, and pepper. Cook until spinach is wilted. Remove from heat. - Assemble quesadillas:
Place a tortilla on a clean surface. Sprinkle half with cheese, then spoon over the spinach-mushroom mixture. Top with more cheese and fold in half. - Cook:
Wipe out the skillet and return to medium heat. Cook each quesadilla 2–3 minutes per side until golden and cheese is melted. Repeat with remaining tortillas. - Serve:
Slice into wedges and serve warm with sour cream, salsa, or guacamole. 🧀🍄
💡 Tips & Tasty Twists
- ✨ Add beans: Spread refried beans or black beans inside for extra protein.
- ✨ Use whole wheat or GF tortillas: Easily adaptable to dietary needs.
- ✨ Cheese swap: Try Monterey Jack, cheddar, or pepper jack for variety.
- ✨ Add crunch: Toss in sautéed onions or bell peppers for texture.
🌿 Nutritional Highlights
Spinach provides iron and vitamins A and C, mushrooms offer fiber and antioxidants, and cheese delivers calcium and protein. A balanced and veggie-forward way to enjoy cheesy comfort food.
🧊 Make-Ahead & Storage Tips
- ✅ Make-ahead: Sauté filling up to 2 days ahead. Store in an airtight container.
- ✅ Storage: Keep leftover quesadillas wrapped in foil or in a sealed container for up to 3 days in the fridge.
- ✅ Reheat: Rewarm in a skillet or toaster oven to keep them crisp—avoid microwaving if possible.
❓ Frequently Asked Questions
Can I freeze these quesadillas?
Yes—assemble and cook them first, then freeze wrapped in foil. Reheat in oven at 375°F until hot and crispy.
What’s the best cheese for quesadillas?
Mild melting cheeses like mozzarella, Monterey Jack, or cheddar work beautifully. Use a blend for deeper flavor.
Can I make them vegan?
Yes—use vegan cheese and sauté mushrooms in oil instead of butter. Add nutritional yeast for extra flavor.
Cheesy, Crispy & Veggie-Packed 💚
These Spinach and Mushroom Quesadillas are quick, customizable, and oh-so-satisfying—perfect for meatless Mondays or anytime comfort food cravings strike. 🌿💬 Save this recipe and share your cheesy creations with us!
