Name: Mushroom and Spinach Quesadillas
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 teaspoons extra virgin olive oil (plus more for cooking); 1 small onion, (thinly sliced); 8 ounces mushrooms, (sliced); 3 large garlic cloves, (minced); 1/2 teaspoon salt; 4 heaping cups baby spinach, (lightly packed); 2 cups shredded Mexican-style cheese ((or a mix of cheddar and Monterey Jack)); 8 corn tortillas; Salsa, (for serving)

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These delicious Mushroom and Spinach Quesadillas are packed with veggies and tons of place, plus they’re ready fast … make them for dinner tonight!

If there is one cuisine I can never get enough of, it’s Mexican. Are you with me?

With Cinco de Mayo just around the corner, I couldn’t resist sharing one of my favorite Mexican recipes.

I love using lots of veggies in my cooking, and these Garlicky Mushroom and Spinach Quesadillas are no exception!

Mushroom and Spinach Quesadillas

Quesadillas are one of those comfort foods that I just can’t resist. It must be the cheese!

I’ve filled these quesadillas with a mixture of garlicky mushrooms and spinach. The healthy vegetables make me feel a little better about the cheese, and this quick-to-prepare filling is lip-smacking delicious, too.

I like making quesadillas with corn tortillas, and that’s what I’ve used here. Corn tortillas are gluten-free, if that’s a concern for you, plus they lend more flavor than flour tortillas do. Sandwich the filling between two cheese topped tortillas, and you’ve got yourself one tasty quesadilla!

These Mushroom and Spinach Quesadillas make a wonderful treat for Cinco de Mayo or for any occasion—weeknights included—so make a batch tonight.

Print Recipe

5 from 1 vote

Mushroom and Spinach Quesadillas

These yummy Mushroom and Spinach Quesadillas are packed with veggies and tons of flavor ... make them tonight!

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Appetizer, Main Course, Snack

Cuisine: Mexican, Tex Mex

Servings: quesadillas

Calories: 400kcal

Author: Ginnie

Ingredients

2 teaspoons extra virgin olive oil plus more for cooking
1 small onion, thinly sliced
8 ounces mushrooms, sliced
3 large garlic cloves, minced
1/2 teaspoon salt
4 heaping cups baby spinach, lightly packed
2 cups shredded Mexican-style cheese (or a mix of cheddar and Monterey Jack)
8 corn tortillas
Salsa, for serving

Instructions

Heat 2 teaspoons olive oil in a large skillet over medium-high heat.
Add onions to pan and cook, stirring occasionally, until they start to brown.
Stir mushrooms into pan. Cook until any liquid the mushrooms release has evaporated, and they begin to brown.
Reduce heat to medium, then finish cooking mushrooms until browned.
Add garlic to pan, along with salt. Cook, stirring constantly, until garlic is fragrant (about 30 seconds).
Stir spinach into pan and saute until just wilted. Season to taste with additional salt, if desired.
Top one tortilla with 1/4 cup cheese, 1/4 of the vegetables, and then 1/4 cup cheese. Cover with another tortilla and then brush the tortilla with olive oil.
Repeat process with the remaining ingredients.
Heat a large pan over medium heat.
Place quesadillas in pan, oiled side down, then brush the opposite side with oil.
Cook quesadillas until browned on bottom, then carefully flip, and cook until other side is browned.
Remove quesadillas from pan and cut into quarters. (I like to use a pizza cutter for this.)
Serve quesadillas hot with salsa. Enjoy!