Best 3 Spinach And Mushroom Quesadillas Recipes

Welcome to the world of culinary delights, where flavors dance and textures intertwine! In this article, we embark on a delectable journey to discover the secrets of crafting the perfect spinach and mushroom quesadillas. Get ready to tantalize your taste buds with a symphony of flavors and textures that will leave you craving for more. With easy-to-follow steps and a touch of culinary artistry, we will guide you through the magical process of creating these crispy, cheesy, and oh-so-flavorful quesadillas that are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Choose fresh, high-quality ingredients: The quality of your ingredients will greatly impact the flavor of your quesadillas. Use fresh, organic spinach and mushrooms for the best results.
Don't overcook the vegetables: Overcooked vegetables will be mushy and flavorless. Sauté the spinach and mushrooms until they are just tender, about 2-3 minutes.
Use a good quality cheese: The type of cheese you use will also make a big difference in the flavor of your quesadillas. Use a flavorful cheese that melts well, such as cheddar, mozzarella, or pepper jack.
Don't overload the quesadillas: If you overload the quesadillas, they will be difficult to fold and cook evenly. Aim for a thin layer of fillings so that the quesadillas are easy to handle.
Cook the quesadillas over medium heat: Cooking the quesadillas over medium heat will help to prevent the tortillas from burning and the cheese from becoming overcooked.

Conclusion:

Spinach and mushroom quesadillas are a delicious and easy-to-make meal that can be enjoyed for breakfast, lunch, or dinner. By following these tips, you can make sure that your quesadillas are packed with flavor and perfectly cooked. So next time you're looking for a quick and satisfying meal, give spinach and mushroom quesadillas a try!