Best 3 Spinach Mushroom Quesadilla Recipe By Tasty Recipes
Are you craving a delightful and flavorful dish that combines the earthy taste of spinach, the savory richness of mushrooms, and the gooey goodness of melted cheese? Look no further than the spinach mushroom quesadilla! This recipe, brought to you by the renowned culinary experts at Tasty, is a culinary masterpiece that will tantalize your taste buds and leave you craving more. With a crispy tortilla, a delectable filling of sautéed spinach, tender mushrooms, and a blend of melted cheeses, this quesadilla is a symphony of flavors that will transport you to a world of culinary delight.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH-AND-MUSHROOM QUESADILLAS
Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
- Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
- Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
- Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.
Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g
SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY
Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa
Provided by Claire Nolan
Categories Lunch
Yield 2 quesadillas
Number Of Ingredients 12
Steps:
- Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
- Add the spinach and cook until spinach has wilted.
- Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
- Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
- Add the scramble, top with more cheese and fold the tortilla in half.
- Cook for 6 minutes over medium heat, flipping half way.
- Serve with salsa and garnish with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams
SPINACH AND MUSHROOM QUESADILLAS
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
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
Tips:
- To make the quesadillas easier to fold, use a large tortilla and fill it with a thin layer of ingredients.
- If you don't have a griddle or skillet, you can cook the quesadillas in a nonstick pan over medium heat.
- Be careful not to overcook the quesadillas, as the tortillas can easily burn.
- Serve the quesadillas with your favorite toppings, such as salsa, guacamole, sour cream, or Pico de Gallo.
- If you want to make the quesadillas ahead of time, cook them according to the recipe and then let them cool completely. Store the quesadillas in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the quesadillas in a preheated oven at 350 degrees Fahrenheit until they are warmed through.
Conclusion:
Spinach and mushroom quesadillas are a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. They are also a great way to use up leftover spinach and mushrooms. With just a few simple ingredients, you can create a flavorful and satisfying meal that the whole family will enjoy.
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