Go Back
To make delicious mushroom and spinach quesadillas, gather these fresh items: - 2 cups fresh spinach, chopped - 1 cup mushrooms, sliced (cremini or button) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon olive oil - 1 teaspoon cumin powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste - 4 flour tortillas (8-inch) - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - Fresh cilantro, for garnish - Sour cream, for serving (optional) These ingredients create a great balance of flavors and textures. The spinach adds a fresh taste, while mushrooms bring a savory depth. The cheeses melt beautifully together, making each bite satisfying. You can find the full recipe to guide you through the cooking process. Enjoy the ease of preparing this meal with simple yet tasty ingredients. - Heat 1 teaspoon of olive oil in a large skillet over medium heat. - Add 1 small finely chopped onion and sauté until soft, about 3-4 minutes. - Stir in 2 cloves of minced garlic and 1 cup of sliced mushrooms. Cook until the mushrooms are tender, about 5-7 minutes. - Next, add 2 cups of chopped spinach to the skillet. Cook until it wilts, about 2 minutes. - Season the mixture with 1 teaspoon of cumin powder, 1/2 teaspoon of smoked paprika, salt, and pepper to taste. Mix well and remove from heat. - Lay a tortilla flat in the skillet over low heat. - Sprinkle half of 1 cup of shredded mozzarella cheese and half of 1 cup of shredded cheddar cheese on one half of the tortilla. - Spoon a generous amount of the mushroom and spinach filling over the cheese. - Top with the remaining cheese before folding the tortilla in half. - Cook for about 3-4 minutes on each side, or until golden brown and the cheese melts. Repeat with the rest of the tortillas. - After cooking, remove the quesadillas from the skillet and let them rest for 1-2 minutes. - Slice the quesadillas into wedges for easy serving. - Garnish with fresh cilantro and serve with optional sour cream on the side. - For a colorful presentation, serve with a wedge of lime and a side of salsa or guacamole. To make your mushroom and spinach quesadillas shine, start with sautéing your vegetables right. Use medium heat to avoid burning. Add the onion first and cook until it is soft. This brings out the sweet flavor. Next, toss in the mushrooms. They should cook until brown and tender. This process adds depth to the quesadilla. Finally, add the spinach. It cooks quickly and keeps its vibrant color. For crispy tortillas, use a bit of oil in the pan. Heat the skillet before adding your quesadilla. Cook it slowly to allow the cheese to melt. Flip when golden brown. This creates a nice crunch. Add spices to elevate your quesadilla. Try chili powder for heat or oregano for a fresh taste. You can also mix in some fresh herbs like parsley or cilantro. These will add a burst of flavor to your filling. Dipping sauces can make your meal even better. Sour cream pairs well, but guacamole is a great choice too. You might also enjoy salsa for a zesty kick. These dips add extra taste and make your dish more fun. To keep your quesadillas from getting soggy, avoid overfilling them. Use just enough filling to allow the tortilla to seal. Also, make sure your filling is not too wet. Let excess moisture drip off before adding it to the tortilla. If you notice uneven cooking, check your heat. A consistent, medium heat works best. If one side cooks faster, try flipping the quesadilla more often. This helps ensure it cooks evenly. {{image_2}} You can easily change the flavor of your quesadillas. Here are some fun ideas: - Cheese: Use pepper jack for spice, or goat cheese for tang. - Veggies: Try bell peppers, zucchini, or corn for extra crunch. These swaps can keep your meals exciting and fresh. You can mix and match to find your favorite flavor combo. If you have dietary needs, don’t worry! You can adapt this recipe: - Gluten-Free: Look for gluten-free tortillas made from corn or rice. - Vegetarian/Vegan: Skip the cheese or use vegan cheese for a plant-based option. These adjustments help you enjoy this dish no matter your diet. You can still savor the yummy flavors while meeting your needs. To keep your quesadillas fresh, place them in the fridge. Use an airtight container. This helps prevent moisture loss and keeps them tasty. You can also wrap them tightly in plastic wrap. This keeps the quesadillas safe from air and smells in the fridge. Store them within two hours after cooking for best results. To reheat your quesadillas, the skillet method works best. Heat a non-stick skillet over low heat. Place the quesadilla in the skillet for about 3-4 minutes on each side. This way, the cheese melts evenly and the tortilla stays crisp. You can also use an oven. Place them on a baking sheet at 350°F (175°C) for about 10 minutes. If you want to freeze them, make sure to wrap them tightly in aluminum foil. This keeps them fresh for up to three months. When ready to eat, thaw in the fridge overnight before reheating. You can serve many sides with your quesadillas. Here are some great options: - Fresh salsa for a spicy kick - Guacamole for a creamy touch - A simple green salad for freshness - Mexican rice for a filling meal - Black beans for added protein These sides bring out the flavors in the quesadillas. They also add color and texture to your meal. Yes, you can prep these quesadillas in advance. Cook the filling and cool it down. Then, store it in the fridge for up to two days. You can also assemble the quesadillas ahead of time. Just keep them wrapped in plastic wrap. When ready to eat, cook them on the stove until they are golden brown. This saves time on busy days. Leftover quesadillas last about three days in the fridge. Store them in an airtight container. To keep them fresh, separate the layers with parchment paper. When you want to eat them, reheat in a skillet or microwave. This will help maintain their crispiness. You can also freeze them for up to three months. For the best flavor, thaw before reheating. For the full recipe, check out the details above. In this post, we explored how to make delicious mushroom and spinach quesadillas. We covered the ingredients, step-by-step cooking, and tips for perfect results. You learned how to store and reheat leftovers, along with variations to customize your dish. Enjoying these quesadillas can bring joy to your meals. With the right steps, you can impress friends and family while savoring every bite. Keep experimenting to create your perfect quesadilla!

Mushroom and Spinach Quesadillas

Indulge in these savory mushroom and spinach quesadillas that will delight your taste buds! Packed with fresh spinach, mushrooms, and gooey cheese, this recipe is quick and easy to make, perfect for lunch or dinner. Discover how to prepare these delicious quesadillas that are not only tasty but also visually appealing. Click through for step-by-step instructions and elevate your meal with this delightful dish!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (cremini or button)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon olive oil

1 teaspoon cumin powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

4 flour tortillas (8-inch)

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

Fresh cilantro, for garnish

Sour cream, for serving (optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

    Stir in the minced garlic and sliced mushrooms; cook for an additional 5-7 minutes, until the mushrooms are browned and tender.

      Add the chopped spinach to the skillet and cook until wilted, about 2 minutes.

        Season the mixture with cumin, smoked paprika, salt, and pepper. Toss well to combine, then remove from heat.

          Lay a tortilla flat in the skillet over low heat. Sprinkle half of the mozzarella and cheddar cheese evenly on half of the tortilla.

            Spoon a generous amount of the mushroom and spinach mixture over the cheese, then top with the remaining cheese before folding the tortilla in half.

              Cook for about 3-4 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas.

                Once cooked, remove the quesadillas from the skillet and let them rest for 1-2 minutes before slicing into wedges.

                  Garnish with fresh cilantro and serve with sour cream on the side, if desired.

                    Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4

                      - Presentation Tips: Serve the quesadillas on a vibrant plate with a wedge of lime and a side of salsa or guacamole for extra color and flavor.