Spinach Mushroom Quesadillas

There are some meals that just hit the spot every single time, and for my family, these Spinach Mushroom Quesadillas have firmly cemented themselves in our regular dinner rotation. I first tried making them on a whim one busy Tuesday night, looking for something quick, relatively healthy, and vegetarian that wouldn’t involve complex steps or exotic ingredients. I honestly wasn’t sure how they’d go down, especially with the kids who can be suspiciously eyeing anything green. But the magic combination of earthy sautéed mushrooms, wilted fresh spinach, and gloriously gooey melted cheese tucked inside a crispy, golden-brown tortilla? It was an instant winner. Seeing my notoriously picky youngest devour half a quesadilla without prompting, declaring it “cheesy good,” felt like a major culinary victory. Since then, they’ve become a go-to for quick lunches, easy dinners, and even a satisfying late-night snack. They feel indulgent yet packed with goodness, striking that perfect balance we often seek in our meals. The simplicity of the preparation combined with the complex, savory flavor profile makes this recipe a true keeper, one that I’m genuinely excited to share because it brings such easy comfort and deliciousness to the table.

Ingredients

• 1 tbsp Olive Oil: Extra virgin recommended for flavour, used for sautéing the vegetables.
• 8 oz (about 2 cups) Cremini Mushrooms: Also known as baby bellas, sliced thinly. They provide a meaty texture and earthy flavour. White button mushrooms work too.
• 2 cloves Garlic: Minced finely. Adds aromatic depth to the filling. Adjust to your taste preference.
• 5 oz (about 5-6 cups, packed) Fresh Baby Spinach: Washed thoroughly. It wilts down significantly but adds essential nutrients and colour.
• 1/4 tsp Salt: Or to taste. Enhances the flavours of the vegetables and cheese.
• 1/4 tsp Black Pepper: Freshly ground preferred for better flavour.
• Optional: 1/4 tsp Red Pepper Flakes: Adds a gentle warmth. Omit if you prefer no spice.
• 4 Large Flour Tortillas: (Approx. 10-inch diameter). Whole wheat tortillas can be used for added fiber. Ensure they are soft and pliable.
• 1.5 cups Shredded Cheese: A blend of Monterey Jack and Cheddar works beautifully for meltability and flavour. Pepper Jack adds spice, Oaxaca melts exceptionally well. Use your favourite melting cheese.
• Optional: Butter or Cooking Spray: For greasing the pan/griddle to achieve an extra crispy tortilla exterior.

Instructions

1. Prepare the Vegetables: Ensure your mushrooms are cleaned (wiped with a damp cloth, not washed ideally, to prevent sogginess) and sliced thinly. Mince the garlic cloves. Wash the baby spinach thoroughly and pat it as dry as possible – excess water can make the quesadillas soggy.
2. Sauté the Mushrooms: Heat the olive oil in a large skillet or frying pan over medium heat. Once shimmering, add the sliced mushrooms. Cook, stirring occasionally, for about 5-7 minutes, or until they release their liquid and start to brown nicely. Browning develops their deep, savoury flavour.
3. Add Aromatics and Spinach: Add the minced garlic and optional red pepper flakes to the skillet with the mushrooms. Cook for about 30-60 seconds until fragrant, being careful not to burn the garlic. Add the fresh spinach to the pan – it might seem like a lot, but it will wilt quickly. You may need to add it in batches. Stir gently until the spinach has wilted down completely, which should take about 2-3 minutes.
4. Season and Finish Filling: Season the mushroom and spinach mixture with salt and black pepper. Stir well to combine. Taste and adjust seasoning if necessary. Remove the filling mixture from the skillet and set it aside in a bowl. Wipe out the skillet if needed, especially if there’s excess moisture.
5. Assemble the Quesadillas: Lay one large flour tortilla flat on a clean surface or plate. Sprinkle about 1/4 cup of the shredded cheese evenly over one half of the tortilla. Spoon roughly one-quarter of the spinach-mushroom filling over the cheese. Sprinkle another 1/4 cup of cheese over the filling. Fold the other half of the tortilla over the filling to create a half-moon shape. Press down gently. Repeat this process for the remaining 3 tortillas.
6. Cook the Quesadillas: Heat the same large skillet (or a clean one, or a griddle) over medium heat. You can lightly grease the pan with butter or cooking spray for extra crispiness and browning, though it’s optional if using a non-stick pan. Carefully place one assembled quesadilla into the hot skillet.
7. Brown and Melt: Cook for about 3-5 minutes per side. The tortilla should become golden brown and crispy, and the cheese inside should be completely melted and gooey. Use a spatula to carefully flip the quesadilla halfway through cooking. Adjust the heat if the tortilla is browning too quickly before the cheese melts (turn it down slightly) or not browning enough (turn it up slightly).
8. Repeat: Remove the cooked quesadilla from the skillet and place it on a cutting board. Repeat the cooking process with the remaining assembled quesadillas, adding more butter or spray to the pan if needed between batches.
9. Serve: Let the quesadillas rest for a minute or two before cutting. This allows the cheese to set slightly, making them easier to handle. Cut each quesadilla into 2 or 3 wedges using a sharp knife or a pizza cutter. Serve immediately with your favourite toppings.

Nutrition Facts

(Approximate values per quesadilla, assuming 4 quesadillas made from the recipe. Actual values may vary based on specific ingredients used, like tortilla type and cheese fat content.)

• Servings: 4 quesadillas
• Calories Per Serving: Approximately 400-500 kcal
• Protein: ~18-25g: Contributes to satiety and muscle maintenance, primarily from the cheese and to a lesser extent the vegetables and tortilla.
• Fiber: ~4-7g: Important for digestive health. Higher if using whole wheat tortillas; spinach and mushrooms also contribute significantly.
• Vitamin K: High: Spinach is an excellent source of Vitamin K, crucial for blood clotting and bone health.
• Calcium: Good Source: Primarily from the cheese, important for bone health.
• Iron: Moderate Amount: Spinach and mushrooms provide some iron, important for oxygen transport in the blood.

Preparation Time

• Total Time: Approximately 25-35 minutes. This includes about 10-15 minutes for chopping vegetables and preparing ingredients (prep time) and 15-20 minutes for cooking the filling and the quesadillas (cook time). It’s a wonderfully efficient meal, perfect for busy weeknights or a quick, satisfying lunch.

How to Serve

These Spinach Mushroom Quesadillas are fantastic on their own, but serving them with accompaniments elevates the experience. Here are some delicious ways to serve them:

• Classic Dips:
  • Salsa: Offer a variety – mild pico de gallo, medium chunky salsa, spicy roasted tomato salsa, or tangy salsa verde.
  • Sour Cream: Cool and creamy, it balances the savoury filling perfectly.
  • Greek Yogurt: A healthier alternative to sour cream, offering a similar tang and creaminess with added protein.
  • Guacamole: Creamy, rich avocado dip adds healthy fats and incredible flavour. Either store-bought or homemade works great.
  • Avocado Crema: Blend avocado with lime juice, cilantro, and a touch of Greek yogurt or sour cream for a lighter, drizzly sauce.
• Fresh Garnishes:
  • Chopped Cilantro: Adds a burst of freshness.
  • Sliced Green Onions: Provide a mild oniony bite.
  • Diced Tomatoes: Fresh and juicy contrast.
  • Pickled Red Onions: Offer a sharp, tangy counterpoint.
• Side Dishes:
  • Simple Green Salad: A light vinaigrette dressing complements the rich quesadilla.
  • Black Beans: Serve seasoned black beans on the side for extra protein and fiber.
  • Refried Beans: A classic Mexican side dish.
  • Spanish Rice or Cilantro Lime Rice: Makes the meal more substantial.
  • Corn Salad: A bright and colourful corn salsa or salad adds sweetness and texture.
• For Extra Heat:
  • Sliced Jalapeños: Fresh or pickled for those who like it spicy.
  • Your Favourite Hot Sauce: A dash of Cholula, Tabasco, or Sriracha can add another layer of flavour.

Arrange the quesadilla wedges on a platter and surround them with small bowls of various toppings so everyone can customize their plate. This interactive element makes mealtime more fun!

Additional Tips

1. Get the Spinach Really Dry: After washing the spinach, use a salad spinner or pat it thoroughly dry with paper towels. Excess moisture from the spinach is the primary culprit for soggy quesadillas. Squeezing the cooked spinach gently before adding it to the assembly step can also help.
2. Don’t Overcrowd the Pan (Mushrooms): When sautéing the mushrooms, make sure they have enough space in the pan. If overcrowded, they will steam instead of brown, resulting in a less intense flavour and potentially more moisture. Cook in batches if necessary.
3. Cheese Choices Matter: While Monterey Jack and Cheddar are great defaults, experiment! Pepper Jack adds heat, Oaxaca or Asadero cheese offers superior meltability (authentic Mexican choice), Provolone adds a smoky touch, and Fontina provides nutty richness. A blend often yields the best results for both flavour and texture. Using freshly shredded cheese often melts better than pre-shredded varieties which can contain anti-caking agents.
4. Tortilla Selection: Flour tortillas are standard for their pliability and ability to crisp up nicely. Whole wheat tortillas add fiber and a nuttier taste. Corn tortillas can be used for a gluten-free option, but they are more prone to cracking; warming them slightly before filling can help, and you might prefer making smaller, individual quesadillas rather than folding large ones. Low-carb tortillas are also an option.
5. Control the Heat: Medium heat is generally best for cooking quesadillas. Too high, and the tortilla will burn before the cheese melts. Too low, and the tortilla won’t get crispy. Adjust as needed based on your stove and pan.
6. Make-Ahead Components: You can prepare the spinach and mushroom filling ahead of time. Sauté the vegetables as instructed, let the mixture cool completely, and store it in an airtight container in the refrigerator for up to 2-3 days. When ready to eat, simply assemble and cook the quesadillas – this makes weeknight dinners even faster!
7. Boost the Protein: For a heartier meal, add cooked, shredded chicken, crumbled cooked sausage, black beans, or pinto beans to the filling mixture along with the spinach and mushrooms. Ensure any additions are pre-cooked and relatively dry.
8. Cooking Method Variations: While a skillet on the stovetop is classic, you can also cook quesadillas in other ways:
   • Oven: Assemble quesadillas, place them on a baking sheet, and bake at 400°F (200°C) for 8-12 minutes, flipping once, until golden and melted. Good for making multiple quesadillas at once.
   • Air Fryer: Cook at around 370°F (185°C) for 5-8 minutes, flipping halfway, until crispy and melted. Works well for one or two at a time.
   • Griddle: An electric griddle provides ample space for cooking multiple quesadillas simultaneously.

FAQ Section

1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen chopped spinach. Make sure to thaw it completely and then squeeze out as much liquid as possible before adding it to the sautéed mushrooms and garlic. You’ll likely need about 5-6 ounces of frozen spinach (before squeezing) to substitute for the 5 ounces of fresh. The texture might be slightly softer than using fresh.

2. What kind of mushrooms work best for this recipe?
Cremini (baby bella) mushrooms are excellent due to their deeper flavour compared to white button mushrooms, but white button mushrooms work perfectly fine too. For a more gourmet touch, you could use shiitake (remove stems), oyster mushrooms, or a mix of wild mushrooms, though these may alter the flavour profile significantly.

3. How can I make these Spinach Mushroom Quesadillas vegan?
Easily! Use a plant-based shredded cheese alternative that melts well (many good options are available now). Ensure your tortillas are vegan (most flour tortillas are, but check ingredients). Sauté the vegetables in olive oil or another plant-based oil or vegan butter substitute. Serve with vegan sour cream, guacamole, or salsa.

4. Are these quesadillas gluten-free?
They can be made gluten-free by using certified gluten-free tortillas. Corn tortillas are naturally gluten-free (check packaging for cross-contamination warnings if needed) or look for specific gluten-free flour blend tortillas available in most supermarkets.

5. How do I store leftover quesadillas?
Allow leftover quesadillas to cool completely. Store them in an airtight container or wrap them tightly in plastic wrap or aluminum foil. They can be kept in the refrigerator for up to 3 days. Note that the tortilla will soften upon refrigeration.

6. What’s the best way to reheat leftover quesadillas?
For the best texture (crispy tortilla), reheat them in a dry skillet over medium-low heat for a few minutes per side until heated through and re-crisped. You can also reheat them in a toaster oven or an air fryer at around 350°F (175°C) for 5-7 minutes. Microwaving is possible but will result in a soft, potentially chewy tortilla.

7. Can I add other vegetables to the filling?
Absolutely! Finely chopped onions or shallots can be sautéed with the mushrooms. Diced bell peppers (any colour), corn kernels, or finely chopped zucchini can also be added and sautéed until tender-crisp. Ensure any additional vegetables are cooked down enough to release excess moisture.

8. Are Spinach Mushroom Quesadillas considered healthy?
They can certainly be part of a healthy diet! They offer vegetables (spinach, mushrooms), protein (cheese), and carbohydrates (tortilla). To make them healthier: use whole wheat tortillas for more fiber, choose lower-fat cheese or use cheese moderately, load up on the vegetables, use minimal oil/butter for cooking, and opt for healthy toppings like salsa, Greek yogurt, and avocado instead of excessive sour cream. Portion control is also key. Compared to heavily meat-based quesadillas, these often have less saturated fat and more micronutrients from the vegetables.