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

Spinach and Mushroom Quesadillas

spinach

Cheddar cheese

butter

garlic,

portobello mushroom caps, sliced

(10 inch) flour tortillas

vegetable oil

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.


I got a new quesadilla "grille" at Target for $20 (later getting rid of it...isn't needed. This is  comfort food for sure. Get a bunch of 10" flour tortillas since it is hard to say how many you will need.  I sauteed portabella and crimini mushrooms with onion and garlic plus a few spices "du jour", also doubled the spinach and used 2% cheese of my choice.  Later I did the same thing with chicken and no spinach.  These are the same sauteed ingredients of many pasta dishes. I folded giant spinach tortilla's in half and cooked them in my panini press.  I packaged up two of the spinach quesadillas with two chicken/vegetable ones in aluminum foil to freeze.  A couple minutes in the toaster oven (which I don't own?), or just thawed and it's instant finger food.  Dice anything you like, cook it anyway you like, then put it in between a couple tortillas (I like flour or whole wheat or spinach or...), and it's either a snack, a meal or party food.  How fun is that?

These were great! However, you don't need to add oil to the pan to brown them. Just use med-high heat and they should brown just as nicely.

Delish. The pat dry part, way important. I've made these twice (on the same day) and got rave reviews. They want to have them for another party. Didn't need oil in the pan; they toasted just from the heat of the pan. Thanks!

The quesadillas were okay albeit a bit bland.  I served with salsa, but the filling needed a bit more oomph so the second go around I added a diced jalepeno, black beans and topped with sour cream, guacamole and salsa. I am a vegetarian and find the tastes to mix together well.

Much better mhhmmm...

Simple, real tasty and quick...what more could you ask for?  Since I like a lot of "heat" in my food, I added some chopped fresh jalapeno peppers.

Instead of spinach I used fresh swiss chard from the garden.  I steamed/sauteed it with the mushrooms and garlic then drained mixture in a colander to remove excess liquid.  Hubby the Hungry Carnivore gobbled up 3 of them standing at the kitchen counter!

i absolutely love this recipe, i did however make a few alterations, i left out the oil, used fat free shredded mozzarella, and topped w/ hot salsa, yet they still turned out delicious... the garlic adds a really nice touch... most definetly will serve this again.

These were soooo good! I did make some changes though based on what I had in the fridge. I used a combination of parmesan and mozzarella cheeses. Second, I used "regular" mushrooms as I did not have portobellos. I also added some fresh parsley because I wanted to use it up before it went bad in my fridge. It turned out tasting amazing and I served it was sour cream. 

i have to say that this is a great twist to quesadillas, i live in texas, and the others taste all the same. this recipe takes little time, and taste sooo good!!!

Very tasty and quite easy to make.  This was a perfect light lunch served with some rice and black beans and sour cream and salsa on the side.  Thanks for the recipe! 

This is my new favorite quesadilla!!!  Delicious! I used a whole bag of fresh baby spinach that I sauteed with the garlic and sliced baby bella mushrooms in olive oil, not butter. I also used a whole wheat tortilla and a Mexi-cheese blend. I topped mine with homemade pickeled jalapenos, salsa and some reduced fat sour cream. So good! Cant wait to make again!

I only had 1 flour tortilla so I did not measure anything. Step 2 is completely unnecessary.  I sauteed mushrooms, garlic and chopped onions in butter. Once they were soft, I added the spinach, seasoned with salt, pepper and red pepper flakes and cooked until wilted. I wiped the skillet out  and melted some butter. I placed the tortilla in the skillet, scattered the cheese throughout the tortilla and spooned the spinach mixture on one half of the tortilla. When cheese was melted, I folded tortilla over and cooked until crispy and golden brown. Delicious.

These quesadillas were great! I was surprised at how much flavor these had since there aren't very many ingredients. My whole family loved it, including my two year old, which was a shock since there wasn't any meat in it. The only thing I might change for next time is to add more mushrooms because I thought the spinach/mushroom ratio was just a little bit off. Thanks for a wonderful recipe!

Great addition to a quesadilla...we loved the spinach and mushrooms.  I did end up using button mushrooms that needed to be used, but I don't think that made much of a difference.  We enjoyed this with homemade pico de gallo and sour cream.  Thanks for the keeper!

Thanksgiving 2010. Great way to use up leftover ingredients from Thanksgiving. Used olive oil instead of butter.  Used combination of crimini and white mushrooms.  Used 1/2 onion.  Used 16in flour tortillas.  Also used leftover sausage.

I thought this was excellent, especially because it used ingredients that I wouldn't normally think of using in quesadillas.  I made a couple minor changes.  I marinated the mushrooms with the garlic in about 1/4 cup of balsalmic vinegar for 1/2 hour, then sauteed that all with olive oil instead of butter.  They were delicious!  I would have served them with guacamole but I was out of avacados.  We ate them just with salsa.

Too much garlic, premise is good (love mushrooms and spinach), but aside from the overpowering garlic taste, something else is missing...can't quite put my finger on it....

Very, very good and easy. Entire family (kids ages 4 and 6) gobbled them up. Used baby bellas, frozen spinach and mexican cheese mix. No oil necessary to pan fry them and dipped them in a bit of sour cream.

This was delicious.  I added onions and a pinch of red pepper flakes (I like a little heat).  I also ate it with some salsa I had and it was great!  I had mushrooms I needed to use up and luckily some frozen chopped spinach in the freezer that I used.  I will definitely make this again! (I also didn't use the oil as others had mentioned).

kind of bland alone, so the next time I used Amy's cilantro sauce from this website to dip or add to the tortilla and it made these So AWESOME!!

Oh my....these are spectacular!!  I made these in my George Foreman Quesadilla maker and the stuffing per the recipe was so much, it started oozing out the sides, but my husband and I gobbled them up.  Will surely make again!

I used fresh spinach, onion, garlic and mushrooms.  Sauteed everything, seasoned with salt and pepper, and put on a flour tortilla with pepper jack cheese.  Cooked on the George Foreman grill, then served with sour cream.  It was good, not great, but certainly an easy weeknight meal.  Next time I will add chicken.

Simple and very easy to make! The only thing was it did lack a little flavor but nonetheless it was still perfect for a hungry stomach.

These were great! I had to change it up a little due to what I had on hand. I used WW tortillas, regular white button mushrooms and also added mozzarella cheese with the cheddar. Also, I baked mine @ 400 degrees for about 10-12 mins. These were soooo tasty! I served them w/ salsa and sour cream. I will be making these again! Thanks for sharing. :)

These were AMAZING!!! I didn't fold the tortillas in half though, I just put one whole other tortilla on top of the other and flipped that. Doesn't even need guacamole or sour cream, the flavor alone is the best!! I put some chopped jalapeño on mine, because I like them spicier.

Just ok for us. A little lacking in taste.

 This is a great recipe that you can adjust to your taste.  I used fresh spinach just mixed with the other veggies and cooked until just wilted. 

This was very good and easy to make.  Even my husband, who always has to have meat whenever he eats, enjoyed this vegetarian dish!

I added some sauteed onions to this recipe, starting with them, adding the mushrooms, then adding the spinach.  Very delicious and quick to make.

Wow amazing! I read some reviews before I made this..and quite a few were stating how bland it was. So here's how I adjusted it to suit my tastes: I used fresh spinach and sauteed it with  the mushrooms, garlic, onions, salt and pepper. The only other change I made was that I used a peppered cheese blend that gave it just the right amount of kick! Even my dad who doesn't like spinach loved it!

This recipe was very easy to make and was quite good. I did stray from the recipe a bit. I used fresh spinach, 4 cloves of garlic, mexican shredded cheese blend, and I added a can of black beans (suggested by my wife). I noticed quickly that I should have had the burner on low-medium when I put the quesadillas in the pan. They browned up very quickly. Next time I think I will add some yellow/green/red peppers and diced tomatoes. Overall, a very quick, easy, and delicious meal.

Thanks so much for the amazing recipe! I never made quesadillas before and no one believed me when I made these. I used LOTS of garlic, organic spinach, and did not use any oil in the pan so they just lightly toasted. Perfect!!

This is a fabulous recipe. I had these at a tex Mex. restaurant and had to have the recipe. Found it on, where else, here. I followed the recipe, closely, except, you do not need oil in the pan to finish. Just use a non-stick pan. I used 5 year old cheddar and spicy shredded cheese(the one in the bag). It was excellent. Made this again and used blue cheese, but the flavour wasn't right. I like that this is folded in half in the pan, much easier to work with, to serve I cut each half into 4's. I served with salsa and low fat sour creme.

Excellent.  I used fresh spinach and also threw in some bell peppers &amp; onion.  I cooked everything in my skillet and did not use the oven.

Great Dish!  I used Mexican Shredded Cheese and Fresh Spinach.

Absolutely delicious!  And very filling! I added artichokes which gave it even more flavor!

I was impressed when my kids gobbled this up. I steamed fresh spinach but next time I will just throw it in baches along with the mushrooms and garlic (it's such a pain to squeeze all the liquid out of spinach). I used a quesadilla maker (we love ours) and served with salsa and sour cream. Will definitely make again!

This was great! My boyfriend and I are new to the vegetarian world and loking for other things to eat besides pasta and salad. I am an extreme novice in the world of cooking. I was a bit afraid that I would mess it up but I didn't. It was super easy to do. I did add onions and jalapenos to it though just for more kick. My boyfriend and I had mexican night and paired the quesadillas with Spanish rice and black beans. He loved it and was happily surprised that I did it. This will be commited to memory!

Superb- very economical, nutritious and DELICIOUS a real winner!
I added cheddar cheese with halepenos in it, it was perfect had enough spice to make it taste and feel authentic.
Thankyou! I'll be looking into your other recipes.

This was simple to make and delicious! I made them in my quesadilla maker. I sauted chopped onion in with the garlic and put everything on whole grain tortilla. I also added some deli rotesserie chicken to some and that was delicious as well! Great recipe!

Very good.  I added onions also.  Next time I will use a cheese with pepper jack for a little more zing.

I added cumin and seasoning, but overall this was very good, my children ate these up!

Great recipe! Next time I may not bake to tortilla and cheese in advance, I thought that made the quesadillas too dry. But they are still delicious!!

Good recipe. I didn't use frozen spinach, I just sauteed spinach, added spices, garlic, and mushroom. Then I put it in a bowl and mixed in corn. Usually when I made quesadillas, I just use a skillet. I tried the oven thing, and I think next time I will just do it the way I am comfortable with. Also I will probably add shredded salsa chicken. But it was an overall good recipe.   

I enjoyed these, and they were pretty easy, too! Did not use port. caps but instead chopped button mushrooms and they were yummy. Nice meal to add to the meatless rotation.

These were pretty good.  I cut back on the oil, and they still seemed too oily.  Next time, I'll follow the advice of other reviewers and skip the oil completely.  Other than that, they were very good.

Amazing! I did not have time to fry them in oil, so I served them straight from the oven and they were still so so good! Everyone was impressed and kept complimenting it. So easy so will def. do again!

I've made these wiith a mix of cheddar and gruyer cheese. I also used a 6oz package of fresh baby spinach. I omitted oil. The result was yummy, even for my picky eater.

I did a few minor changes to the recipe... First I added a little onion, minced the garlic, used button mushrooms instead of portobello and fresh spinach instead of frozen. I did not use butter to saute` the mixture, cooked them on my panini press to eliminate the oil and used reduced-fat mozzarella &amp; cheddar! The whole family liked these!

The addition of peppers and onion adds flavor. Often times I saute the veggies til slightly soft. Real bacon bits make a nice change, too.

Very good. I bought everything very cheaply at Grocery Outlet. I used mini Bellas, whole wheat tortillas and 2% shredded cheddar. I served this with D's Famous Salsa. My oldest and I really liked these. NOTE: The vegetable oil isn't really needed. If you like it, then use it by all means. We didn't.

My family really enjoyed the quesadillas. I made it with feta cheese and it was great!

These were good....different from your normal quesadillas

I thought this recipe was a good start.  I want to make it again, but the mixture needs more seasoning.  It was a bit on the bland side.

I added a few spoonfuls of philedelphia savory garlic cooking creme and 1/4 cup of chopped green onions to give it more zip.  Tasty and easy.

Add some fresh grated parmesean cheese to the cheddar....You can also saute some finely diced onions to add to the mixture.....very good

I just used the skillet and no oven, cheese melts fine. What a fun and easy dinner for two. Dipped with homemade guacamole and some sour cream.

They were decent, but the tortilla got really crunchy after putting it in the oven. It made the rest of the process difficult.

We had these last night using white mushrooms instead of portabellas b/c that's what we had.  Also, I added some paprika and chile powder to season up the filling a little, and I didn't use any oil to brown the quesadillas - they did fine in our nonstick skillet w/o any added fat.  They were really good!

A quick and delicious dinner, I make this again and again.

This recipe was just mediocre. I added some onions to it, but otherwise followed the recipe exactly. It was really bland. I had to serve it with salsa to give it some taste. I was really surprised by the high rating until I read the reviews and realized most people altered the original recipe. I think next time I will add some jalapenos to it and maybe some black beans like other reviewers did. It's definitely lacking some kick.

These were SO good.  Sauteed fresh spinach, garlic and portobellas all together.  Montery jack is a great cheese for these - nice and mild - does not overpower the mushroom / spinach.  No baking required.  Just stuff the mixture and fry on a griddle until melted and browned.

Delicious.  I added onions to the mixture, it makes a difference.  I didn't use the oven, I skipped that step.  Instead, I just took two skillets, and warmed up one side of the the burrito skins.  Flipped the skins over so the warmed side is up, and then loaded the filling.  Folded it in half, and then it was done.  I didn't need to use oil with this method, since the skillets are non-stick, though cooking spray might add a little flavor.

these were very good. i doubled the spinach, used 1/2 monterey jack an dhalf chedder cheese. added crushed red pepper flakes,salt and pepper to the saute. had some roma tomatoes on hand so i sliced those and added to the quesadilla as well. spread small amount of butter on tortilla and just cooked in pan. no need for oven.

This was really yummy and really quick and easy!  Only change would be to not leave the tortillas in the pan to brown for very long at all! It is VERY easy to burn these.   I will be making this pretty often!

Was okay.  I added some chopped red onion, but overall found the flavor somewhat bland.  I tried eating with salsa and sour cream but this then overrode the flavors of the vegetables and cheese.  Still had fun cooking it though!

Used fresh spinach since thats all I had on hand, added some spices and it came out pretty good for a vegetarian dish.

Yummy quesadillas!  I used sliced baby bella mushrooms.  Also, I would skip 2 steps in the directions.  It is not necessary to "cook the spinach according to package" and you do not need to melt the cheese in the oven.  I served with guacamole and sour cream.

These are the BEST Quesadillas I have EVER had! I seasoned with S&amp;P and Thyme. My entire family loved them also. I have made them twice this week.

Fantastic! 

I used portobello mushrooms and I might add an extra garlic next time (we're a garlic loving family.)

They came out looking yummy and they tasted so good. I'm definitely making this recipe again ??

YUM!  This is delicious and so easy!  Any cheese would work well, according to your preferences.  I used a mexican blend.  I will definitely make them again!

Mine was a little bland, but a good base recipe.  I added some chicken and served it with sour cream.  It was an easy and simple dinner when paired with refried beans.  I will make these again and add some more seasoning.  

very good-added yellow bell pepper.  great veggie quesadilla!

hi, i tried this dish long time ago but decided to write a review now. it was very good and delicious and can't wait to do it again. thank you

great recipe.  i used shitake as well as portabello.  i added some italian seasoning for flavor.  most of all i sauted fresh leaf spinach(not baby) which gave it a more hearty feel.  one tip, make sure the spinach is as dry as possible.  

I love trying new things, so when I get home and the family has already eaten, I treat myself to something I know they won't try (picky eaters!)Great recipe! I sauteed my mushrooms, garlic and spinach in olive oil and a splash of marsala cooking wine. I also used wheat tortillas (not a big fan of flour tortillas)What a great light, easy dinner recipe. Will definitely make again.

i really like this recipe, it's fast and simple. you can always use this recipe for a pizza topping as well, so versatile!

My husband and I really liked this recipe and we will definitely make it again! It tasted like a quesadilla you'd find in a good restaurant. :) 

We tend to load our quesadillas with stuffing so this only made three quesadillas for us - if you're cooking for more than two hungry adults, or you like loading your quesadillas, I'd advise two packages of spinach and 4 portabello caps.

My husband, 10 year old son and I loved these. Super simple recipe and ready in no time!  The only change I made was to use Mexican Blend shredded cheese (and added a little more to our taste) because it's what I had on hand.  Definitely a keeper!

Very easy and delicious!  I live alone so I brought the extras to work and they gobbled them up!

My family loved this one....I also made an assortment of quesadillas...but they liked the spinach and mushroom the best... we rated 8 thumbs up!!!

These turned out very good, although I was skeptical about using cheddar with the spinach and mushrooms. I initially wanted to use Monterey Jack cheese, but decided to follow the recipe and my boyfriend loved these! He doesn't usually like quesadillas, I was surprised. I topped these with salsa, sour cream and green onions. Next time I make these I will try the Monterey Jack, but make his with cheddar because he loves them as is. They were super quick and easy too, thanks :)

This is healthy, delicious and EASY, EASY, EASY.  I used what i had in the house - baby bella mushrooms, fresh spinach, low fat cheese, sea salt and whole grain tortillas....and the best part is it only took me 8 minutes from start to finish...a new favorite in this household

these were excellent. my boyfriend was a huge fan and now we always have tortillas in the cupboard! will make again, and again.

Easy and delicious! Good for a quick meal at night.  I used Italian cheese in mine, sauteed  bell pepper and onion with baby bellas and spinach.  I served with sour cream and salsa. SOO yummy.

Loved this! So easy to make and really tasty!

Loved this with sour cream and hot sauce!

other than using vegan cheese and butter, I didn't change anything. Love these and make them often

SUCH A GREAT RECIPE. SAUTED ONIONS, MUSHROOMS, FRESH SPINACH, AND LOTS OF GARLIC! ADDED MOZZ. CHEESE &amp; PUT IT INTO TORTILLAS. SO YUMMY! THANKS.  

Made these last night. I put the tortillas in the microwave to melt the cheese not the oven. My husband and I loved them with a little salsa and avocado!!!

These came out with much more flavor than I expected. Loved them!! I did add onions to the spinach/mushroom/garlic that was sauteed. I seasoned the sauteed mixture with s&amp;p, onion powder, and garlic powder which may have increased flavor. I used olive oil and 4 garlic cloves to sautee and then used the butter only in the final step when browning each side of the quesadillas. served with sour cream and loved it.

These were pretty good.  I like the general concept, but I think I'd play around with it a little bit.  The garlic flavor was a bit overwhelming for me.  I love the sauteed mushrooms and spinach though.  I'll definitely make this again, but probably with less garlic and some added seasonings or so.  Good recipe to start with though!

spinach and mushroom quesadillas

Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 35 minutes

Servings: 16

Cost: $2.03 /serving

Author : MSREGALE23

Ingredients

Instructions

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