Best 3 Spinach And Mushroom Quesadillas Recipes

Embark on a culinary journey to the heart of Mexican cuisine with our delectable Spinach and Mushroom Quesadillas. This mouthwatering dish tantalizes the taste buds with its harmonious blend of flavors and textures.

Bursting with vibrant colors and enticing aromas, these quesadillas showcase the perfect marriage of crunchy tortillas, succulent fillings, and a symphony of savory spices. Each bite reveals a delightful balance of tender spinach, earthy mushrooms, flavorful bell peppers, sharp cheddar cheese, and a touch of tangy sour cream.

Indulge in three variations of this versatile dish, each offering a unique twist to satisfy every palate.

The Classic Spinach and Mushroom Quesadilla embodies the essence of this beloved dish, blending the classic combination of spinach, mushrooms, and cheese.

The Black Bean and Corn Quesadilla adds a vibrant twist with the inclusion of sweet corn and protein-packed black beans, creating a hearty and satisfying option.

The Roasted Vegetable Quesadilla takes a healthier turn with an array of roasted vegetables, creating a medley of flavors and textures that will delight even the most discerning palate.

Whether you seek a quick and easy weeknight dinner, a fun and interactive party appetizer, or a delicious lunch on the go, these Spinach and Mushroom Quesadillas are sure to hit the spot. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will leave you craving for more.

Let's cook with our recipes!

SPINACH AND MUSHROOM QUESADILLAS

Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories World Cuisine Recipes Latin American Mexican

Time 35m

Yield 16

Number Of Ingredients 7

Ingredients

1 (10 ounce) package chopped spinach
2 cups shredded Cheddar cheese
2 tablespoons butter
2 cloves garlic, sliced
2 portobello mushroom caps, sliced
4 (10 inch) flour tortillas
1 tablespoon vegetable oil

Steps:

Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

SPINACH AND MUSHROOM QUESADILLAS

Spinach and Mushroom Quesadillas image

This is a recipe, I don't know where it came from! I had it in my recipe file. I have never made it, always meant too :) Posted for the Zaar World Tour 2005.

Provided by katie in the UP

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (10 ounce) package spinach, chopped
2 cups brie cheese, cubed small
2 tablespoons butter
2 garlic cloves, sliced
2 portabella mushroom caps, sliced
4 (10 inch) flour tortillas
vegetable oil cooking spray

Steps:

Prepare spinach according to package directions. Drain and pat dry.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/4 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
Heat a separate skillet over medium heat. Spray quesadillas with veggie spray Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

CRISPY MUSHROOM, SPINACH, AND AVOCADO QUESADILLAS

Crispy Mushroom, Spinach, and Avocado Quesadillas image

This recipe gets the award for best recipe of the year so far. I didn't have mushrooms, and they're not my favorite anyway so I added extra spinach. Instead of avocado slices, I made guacamole so I had the flavors of jalapeno and cilantro (plus it spread nicely. I also cut them into 4ths instead of 3rds because it's easier to eat that way. These are hard to stop eating, so if you think this serves 4...think again. Recipe courtesy of Cookie and Kate.

Provided by AmyZoe

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 red onion, chopped
salt
8 -10 ounces mushrooms (creminis, AKA baby bellas, thinly sliced)
6 ounces Baby Spinach, roughly chopped
1/2 small lime, juiced
2 1/2 cups monterey jack cheese or 2 1/2 cups cheddar cheese, divided
2 avocados, cut into thin slices
4 medium whole wheat tortillas
salsa

Steps:

In a large skillet over medium heat, heat oil until shimmering.
Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
Add half the spinach mixture, let it wilt a little, and then add the second.
Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
Heat a medium to large skillet on the stove over medium heat.
Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
Serve with salsa.

Tips:

Fresh ingredients: Use fresh spinach and mushrooms for the best flavor and texture.
Seasoning: Don't be afraid to season the filling to your liking. A little garlic powder, onion powder, and chili powder can go a long way.
Cheese: Use a good quality cheese that melts well. A blend of mozzarella and cheddar is a classic choice.
Tortillas: Make sure the tortillas are fresh and pliable. If they're too dry, they'll crack when you fold them.
Cooking: Cook the quesadillas over medium heat until the cheese is melted and the tortillas are golden brown.

Conclusion:

Spinach and mushroom quesadillas are a delicious and easy-to-make meal. They're perfect for a quick lunch or dinner, and they're also a great way to use up leftover spinach and mushrooms. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.