Go Back
Spinach mushroom quesadillas are easy to make and taste amazing. They mix fresh veggies with gooey cheese. You can make them in about 25 minutes. To make the best spinach mushroom quesadillas, gather these ingredients: - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (button or cremini) - 1 cup shredded Monterey Jack cheese - 1 cup shredded mozzarella cheese - 4 large tortillas (flour or corn) - 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - Salt and pepper to taste For a little extra kick, you can add these optional ingredients: - ½ teaspoon red pepper flakes - Fresh cilantro, chopped, for garnish These ingredients will not only enhance flavor but also add a fresh touch. Enjoy customizing your quesadillas! For the full recipe, check out the instructions later on. First, heat one tablespoon of olive oil in a large skillet over medium heat. Add one small onion, chopped finely, and two cloves of minced garlic. Cook these for about 3-4 minutes until the onion looks clear and smells good. This step builds flavor. Next, add one cup of sliced mushrooms to the skillet. I prefer button or cremini mushrooms. Cook them for about 5 minutes. They will soften and let out moisture, making the filling juicy. Now, add two cups of chopped fresh spinach. Stir it in and cook for 2-3 minutes. You want the spinach to wilt down nicely. Season with salt and pepper to taste. If you like a bit of heat, add ½ teaspoon of red pepper flakes. Once done, take the skillet off the heat and set the filling aside. Grab four large tortillas, either flour or corn, for this recipe. On one half of a tortilla, sprinkle a generous amount of Monterey Jack cheese. Add the same amount of mozzarella cheese on top. Then, spoon some of the spinach and mushroom filling over the cheese. Top it with a little more cheese to keep everything inside. Carefully fold the tortilla in half, making a half-moon shape. This will hold all the tasty filling. Repeat this process for the rest of your tortillas and filling. Now, use a separate skillet or a griddle set over medium heat. Place one folded quesadilla in the skillet. Cook it for 2-3 minutes on each side. You're looking for a golden brown color. The cheese should melt and become gooey inside. Once all quesadillas are cooked, take them out and slice each one into wedges. Serve them warm for the best taste. For a lovely touch, arrange the wedges on a rustic wooden board. Garnish with fresh cilantro and serve with salsa or guacamole on the side. Enjoy your delicious meal! Cook your quesadillas over medium heat. This helps the cheese melt well. If the heat is too high, the outside will burn before the inside cooks. Aim for 2-3 minutes per side. Check for a golden brown color. To achieve extra crunch, add a bit of oil. Brush or spray the skillet before cooking. You can also use butter for a richer flavor. Avoid overcrowding the pan. Cook one or two at a time for best results. Monterey Jack adds a creamy touch, while mozzarella stretches beautifully. You can mix both for a great blend. For a sharper taste, use cheddar or gouda. If you like a kick, try pepper jack cheese. These choices will enhance your quesadilla experience. For the full recipe, check the earlier section. {{image_4}} You can easily make spinach mushroom quesadillas vegetarian by adding more veggies. Try bell peppers, zucchini, or corn. These add color and flavor. You can also swap the cheese for a vegan option. Look for plant-based cheese at stores. It melts well and tastes great. If you need a gluten-free option, use gluten-free tortillas. Many brands make tasty ones that hold up well when cooked. Just check the label to ensure they are safe for your diet. You can enjoy the same flavors without worrying about gluten. To spice things up, add jalapeños or a dash of hot sauce to the filling. For a smokier taste, try smoked paprika or chipotle powder. You can even mix in fresh herbs like basil or parsley for a fresh twist. These small changes can take your quesadilla to the next level and make it even more exciting. For the full recipe, check out the details provided earlier. To store leftover quesadillas, let them cool first. Place them in an airtight container. You can also wrap them tightly in foil or plastic wrap. Keep them in the fridge for up to three days. If you want to enjoy them later, proper storage is key. When you are ready to eat your quesadillas, you can reheat them easily. Use a skillet over medium heat for the best results. Heat each quesadilla for about three to four minutes on each side. This helps them get crispy again. You can also use a microwave. Just place a quesadilla on a plate and cover it. Heat for about one minute. Check if it's warm enough. If not, heat in 20-second bursts until hot. If you want to keep quesadillas longer, freezing is a great option. First, let them cool completely. Then, wrap each quesadilla in plastic wrap. Place the wrapped quesadillas in a freezer-safe bag. Squeeze out as much air as you can. They can stay fresh for up to three months. When you want to eat them, thaw in the fridge overnight. You can then reheat them as mentioned before. This method helps keep the taste and texture intact. For a complete guide on making these delicious quesadillas, check the Full Recipe. Yes, you can! Quesadillas are very flexible. You can add bell peppers, zucchini, or corn. These veggies add color and flavor. Just chop them up and sauté them like the mushrooms. Mix and match to find your favorite combo! You can serve many tasty sides. Salsa is a classic choice. Guacamole also pairs well. Add a simple salad for freshness. Sour cream or Greek yogurt can add creaminess. Each of these options enhances the quesadilla experience. Check for a golden brown color on each side. The cheese inside should be melted. You can also press down gently. If it feels soft and gooey, it’s ready! Serve warm for the best taste. For the full recipe, check out the details above! We covered how to make tasty spinach and mushroom quesadillas from start to finish. You learned about the key ingredients, cooking steps, and ways to add extra flavor. Plus, we discussed storage tips and answered common questions. Make these quesadillas your own by trying different veggies or spices. Enjoying your creation will make the effort worth it. Now, go ahead and start cooking! Your new favorite dish awaits.

Spinach Mushroom Quesadillas

Savor the deliciousness of Spinach Mushroom Quesadillas with this easy recipe! Packed with fresh spinach, sautéed mushrooms, and two types of cheese, these quesadillas are a quick and satisfying meal. Perfect for lunch or dinner, they can be customized with a spicy kick. Follow our step-by-step guide to create these cheesy delights, and enjoy them with salsa or guacamole. Click through for the full recipe and start cooking today!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (button or cremini)

1 cup shredded Monterey Jack cheese

1 cup shredded mozzarella cheese

4 large tortillas (flour or corn)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

Salt and pepper to taste

Optional: ½ teaspoon red pepper flakes for a spicy kick

Fresh cilantro, chopped, for garnish

Instructions
 

Heat the olive oil in a large skillet over medium heat. Once hot, add the finely chopped onion and minced garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.

    Add the sliced mushrooms to the skillet, cooking for an additional 5 minutes until they soften and release their moisture.

      Incorporate the chopped spinach into the mushroom mixture and cook for 2-3 minutes, or until the spinach wilts down. Season the mixture with salt, pepper, and optional red pepper flakes for added heat. Once done, remove the skillet from the heat and set the filling aside.

        In a separate skillet or on a griddle set over medium heat, place one tortilla on the surface. On one half of the tortilla, layer a generous helping of Monterey Jack cheese followed by the mozzarella cheese. Spoon over a portion of the spinach and mushroom filling, then top with a little more cheese for good measure.

          Carefully fold the tortilla in half to create a half-moon shape. Cook for 2-3 minutes on each side, or until the tortilla turns golden brown and the cheese inside is melted and gooey.

            Repeat the process with the remaining tortillas and filling until all quesadillas are ready.

              Once all quesadillas are cooked, remove them from the skillet and slice into wedges to serve warm.

                Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                  - Presentation Tips: Arrange the quesadilla wedges neatly on a rustic wooden board. Garnish with fresh cilantro and serve alongside salsa or guacamole for dipping to enhance the presentation and flavor experience.