Spinach and Mushroom Quesadillas Recipe

Spinach and Mushroom Quesadillas Recipe

This Spinach and Mushroom Quesadilla recipe is a cheesy and savory recipe, which is made with earthy sautéed mushrooms, fresh spinach, and a tangy blend of Fontina and goat cheese. It’s the perfect quick and easy vegetarian meal for a satisfying lunch or a light dinner, ready in about 35 minutes.

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Spinach and Mushroom Quesadillas Ingredients

  • 4 Tbsp. Butter, divided
  • 16 oz. white mushrooms, sliced
  • 1/3 cup plus a couple of tablespoons Sherry or white wine
  • Kosher Salt and freshly ground black pepper to taste
  • 1 (5 oz.) bag of Baby Spinach
  • 12 whole flour tortillas (soft taco size)
  • 8 oz. Fontina or Monterey Jack cheese, grated
  • 3 oz. goat cheese (chèvre), crumbled
  • Softened butter, for the tortillas
  • Salsa, for serving

How To Make Spinach and Mushroom Quesadillas

  1. Cook the Mushrooms: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and sauté for 2 minutes. Pour in 1/3 cup of the sherry or wine and continue cooking for 6 to 8 minutes, until all the liquid has evaporated and the mushrooms are browned. Remove the mushrooms from the skillet and set them aside.
  2. Wilt the Spinach: Return the same skillet to the stovetop and reduce the heat to medium-low. Melt an additional 1 tablespoon of butter and add a couple of tablespoons of sherry. Add the spinach to the skillet and stir gently as it wilts, which should take a maximum of 2 minutes. Sprinkle with salt and pepper. Remove the spinach from the skillet and squeeze out any excess liquid.
  3. Assemble the Quesadillas: Lay out six of the flour tortillas on a work surface. Sprinkle a layer of the grated Fontina cheese over each one. Evenly distribute the cooked spinach and mushrooms over the cheese. Dot with the crumbled goat cheese, then top with a little more Fontina. Place a second tortilla on top of each one to create a “sandwich.”
  4. Grill Until Golden: Lightly spread a thin layer of softened butter on the top of each assembled quesadilla. Place one or two quesadillas, butter-side down, in a clean, dry skillet over medium heat. While the bottom is grilling, butter the new top side. Cook for 2-3 minutes per side, until the tortilla is golden brown and crispy and the cheese is completely melted.
  5. Serve: Repeat with the remaining quesadillas. Let them rest for a minute before slicing them into four wedges with a pizza cutter or a sharp knife. Serve immediately with salsa on the side.
Spinach and Mushroom Quesadillas Recipe
Spinach and Mushroom Quesadillas Recipe

Recipe Tips

  • How to get a crispy, not soggy, quesadilla? The two most important secrets are to cook out all the liquid from your fillings and to grill the final quesadilla in a dry (or very lightly oiled) skillet. Squeezing the excess water from the cooked spinach is a non-negotiable step for a crispy result.
  • How to get the most flavorful mushrooms? Don’t overcrowd the pan! Cook the mushrooms in a single layer over a medium-high heat. This allows them to sear and brown, which develops a deep, meaty flavor. If you overcrowd the pan, they will just steam and become rubbery.
  • Can I make these ahead of time? This dish is best served fresh for the crispiest tortilla. However, you can save a huge amount of time by preparing the mushroom and spinach fillings up to two days in advance. Store them in separate airtight containers in the refrigerator, and then assembly will take just a few minutes.
  • Why use two kinds of cheese? The combination is key! Fontina or Monterey Jack are fantastic melting cheeses that provide that signature gooey “cheese pull.” The goat cheese doesn’t melt in the same way; instead, it provides creamy, tangy pockets of flavor that cut through the richness of the other ingredients.

What To Serve With Quesadillas

These are a classic and satisfying meal that are perfect on their own. They are fantastic served with a variety of simple dips and sides:

  • Salsa
  • Sour cream or plain Greek yogurt
  • Guacamole
  • A simple side salad with a lime vinaigrette

How To Store Quesadillas

  • Refrigerate: Store leftover quesadilla wedges in an airtight container in the refrigerator for up to 3 days. The tortilla will soften upon storing.
  • Reheat: For the best results, reheat the quesadilla wedges in a dry skillet over a medium-low heat to help re-crisp the outside. You can also use a toaster oven or an air fryer. Avoid the microwave, which will make the tortilla soft and chewy.

Quesadillas Nutrition Facts

  • Serving: 1 quesadilla
  • Calories: 580 kcal
  • Carbohydrates: 45g
  • Protein: 25g
  • Fat: 35g
  • Saturated Fat: 20g
  • Sodium: 1250mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use different kinds of mushrooms?

Yes, absolutely. While white mushrooms are great, this recipe is even more delicious with a more flavorful mushroom like cremini (baby bella) or a mix that includes some shiitake or oyster mushrooms.

Do I have to use sherry or wine?

No. The wine adds a nice depth and acidity, but you can easily substitute it with a splash of vegetable or chicken broth to help cook the vegetables.

Can I make this gluten-free?

Yes, easily! Simply substitute the flour tortillas with your favorite gluten-free tortillas to make this a completely gluten-free meal.

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Spinach and Mushroom Quesadillas Recipe

Recipe by MarryCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

580

kcal

A quick and easy vegetarian quesadilla packed with earthy sautéed mushrooms, fresh spinach, and a creamy, tangy blend of Fontina and goat cheese, all grilled until golden and crispy.

Ingredients

  • 12 flour tortillas

  • 16 oz. mushrooms, sliced

  • 1 bag (5 oz.) baby spinach

  • Cheeses: 8 oz. grated Fontina & 3 oz. crumbled goat cheese

  • 4 Tbsp. butter, divided

  • 1/3 cup sherry or white wine

  • Salt and pepper

Directions

  • In a large skillet, sauté the mushrooms in butter and sherry until all the liquid has evaporated and the mushrooms are browned. Remove from the pan.
  • In the same skillet, wilt the spinach in a little butter and sherry. Remove from the pan and squeeze out all excess liquid.
  • Assemble the quesadillas by layering Fontina, spinach, mushrooms, and goat cheese between two tortillas.
  • Lightly butter the outside of the tortillas.
  • Grill in a clean, dry skillet over medium heat for 2-3 minutes per side, until the tortilla is golden brown and the cheese is fully melted.
  • Slice into wedges and serve hot with salsa.

Notes

  • Dry Fillings are Key: The most important tip for a crispy, not soggy, quesadilla is to cook all the liquid out of the mushrooms and to squeeze the spinach completely dry before assembling.
  • Use a Hot, Dry Pan: For the final step, grill your assembled quesadilla in a clean, dry skillet (or with just a whisper of oil/butter). This gives the tortilla the best crispy, golden finish.
  • Don’t Overfill: It can be tempting, but don’t overstuff your quesadillas. A thin, even layer of fillings will ensure everything melts perfectly and doesn’t spill out.
  • Make the Filling Ahead: This is a perfect recipe for a quick assembly. Prepare the mushroom and spinach fillings ahead

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