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- 4 large flour tortillas - 2 cups fresh spinach, roughly chopped - 1 cup mushrooms, sliced (button or cremini) - 1 cup shredded mozzarella cheese - 1/2 cup feta cheese, crumbled - 1/4 cup red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon cumin - Salt and pepper to taste - Optional: fresh cilantro for garnish You can mix it up! Try adding other veggies like bell peppers or zucchini. For a spicy kick, toss in some sliced jalapeños. If you love meat, cooked chicken or shrimp also works great. If you want to make it gluten-free, use corn tortillas instead of flour. For a vegan version, swap the cheeses for vegan cheese. You can also replace the feta with a nut-based cheese. If you don't have cumin, try using taco seasoning for a different flavor! {{ingredient_image_1}} 1. Gather all your ingredients. You need flour tortillas, spinach, mushrooms, mozzarella cheese, feta cheese, red onion, garlic, olive oil, cumin, salt, and pepper. 2. Chop the spinach roughly and slice the mushrooms. Finely chop the red onion and mince the garlic. 3. Set your skillet on medium heat. Pour in the olive oil and let it warm up. 1. Add the chopped red onion to the skillet. Sauté for 2-3 minutes until it softens. 2. Next, toss in the sliced mushrooms and minced garlic. Cook for 5-7 minutes until the mushrooms turn golden brown. 3. Stir in the chopped spinach and cumin. Cook until the spinach wilts, about 2 minutes. Season with salt and pepper. Remove this mix from heat. 4. Take a separate skillet and place one tortilla on it. Sprinkle half of the mozzarella cheese on one side of the tortilla. 5. Spoon the spinach and mushroom mix over the cheese. Add crumbled feta and then sprinkle the rest of the mozzarella on top. 6. Fold the tortilla in half. Cook for about 3-4 minutes until the cheese melts and the bottom side is golden brown. 7. Carefully flip the quesadilla and cook for another 3-4 minutes until the second side is golden. 8. Remove from the skillet and let it cool for a minute. Slice the quesadilla into wedges and repeat for the rest. Serve the quesadillas on a colorful plate. Garnish with fresh cilantro for a pop of color. Pair with salsa or guacamole for dipping. Enjoy your tasty creation! Use medium heat for even cooking. This helps the cheese melt without burning the tortilla. Always heat your skillet before adding oil. This keeps the quesadilla from sticking. When cooking, flip gently to keep the filling inside. A spatula works well for this. Start with a mix of mozzarella and feta cheeses. Mozzarella melts well, while feta adds a nice tang. Sprinkle cheese on half of the tortilla before adding the filling. This layer helps keep the cheese gooey. Cook until the cheese is bubbly and the tortilla is golden. Don’t overfill the quesadilla. Too much filling makes it hard to flip. Watch the heat level; if it’s too high, the tortilla may burn. Also, avoid cooking for too long. This can make the quesadilla tough. Lastly, don’t skip the resting time after cooking. Letting it cool for a minute helps the cheese set and makes slicing easier. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and mushrooms for the best flavor and texture. Fresh ingredients enhance the overall taste of your quesadilla. Customize Your Cheese: Feel free to mix different cheeses like cheddar or pepper jack for added flavor. This can give your quesadilla a unique twist. Don’t Overstuff: While it may be tempting to add lots of filling, overstuffing can make it difficult to flip the quesadilla. A balanced amount ensures even cooking and melting. Serve with Dips: Pair your quesadillas with salsa, guacamole, or sour cream for extra flavor. These dips complement the dish perfectly and add a refreshing element. {{image_2}} You can make your quesadilla even more exciting. Try adding cooked chicken or shrimp. They add protein and flavor. You can also use peppers, corn, or black beans for extra texture. If you love heat, add jalapeños or hot sauce. Mix and match to find your favorite combination! If you need gluten-free choices, use corn tortillas instead of flour ones. They work well for quesadillas. You can find these tortillas in most grocery stores. Just make sure they are labeled gluten-free. This way, you can enjoy your dish without worry. To make the quesadilla vegan, skip the cheese. Use plant-based cheese instead. Many brands offer great options that melt well. You can also add nutritional yeast for a cheesy flavor. For protein, consider adding tofu or tempeh. This keeps it filling and satisfying. To keep your spinach mushroom quesadillas fresh, store them in an airtight container. Make sure they cool down first. Place parchment paper between layers if you stack them. This step helps to keep the quesadillas from getting soggy. Leftovers can last up to three days in the fridge. When you're ready to enjoy leftover quesadillas, the best way to reheat them is in a skillet. Heat it over medium heat. Place the quesadilla in the skillet and cover it with a lid. This method helps the cheese melt nicely. Heat for about 3-4 minutes on each side. You can also use a microwave, but the skillet gives a better texture. If you want to save your quesadillas for later, freezing is a great option. Wrap each quesadilla in plastic wrap. Then, place them in a freezer bag. Make sure to squeeze out as much air as possible. They can stay frozen for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. You can serve many tasty sides with your quesadillas. Here are some ideas: - Salsa: A fresh tomato salsa adds a nice kick. - Guacamole: Creamy guacamole pairs well with the flavors. - Sour cream: A dollop of sour cream can cool the spice. - Salad: A light green salad makes a great side. - Rice: Serve with a side of rice for a filling meal. Yes, you can mix up the cheeses! Here are some options: - Cheddar: Sharp cheddar adds a nice flavor. - Monterey Jack: This cheese melts well and is mild. - Pepper Jack: For a spicy twist, try pepper jack cheese. - Goat cheese: Creamy goat cheese gives a unique taste. Leftovers can last in the fridge for about 3-4 days. - Store them in an airtight container to keep them fresh. - Reheat in a skillet or microwave until hot. - If you want to keep them longer, freeze for up to 2 months. In this article, we explored how to make delicious spinach mushroom quesadillas. We discussed the key ingredients, cooking steps, and various helpful tips. You learned about storage options and variations for different diets. This dish is easy to customize and ensures great taste. With these steps and tricks, you can make perfect quesadillas every time. Enjoy experimenting with flavors and impressing your friends and family. You now have all the tools to create a tasty and satisfying meal.

Spinach & Mushroom Quesadilla

A delicious and healthy quesadilla filled with spinach, mushrooms, and cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 4 large flour tortillas
  • 2 cups fresh spinach, roughly chopped
  • 1 cup mushrooms, sliced (button or cremini)
  • 1 cup shredded mozzarella cheese
  • 0.5 cup feta cheese, crumbled
  • 0.25 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • to taste salt and pepper
  • optional fresh cilantro for garnish

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until softened.
  • Add the sliced mushrooms and minced garlic. Cook for an additional 5-7 minutes until the mushrooms have released their moisture and are golden brown.
  • Stir in the chopped spinach and cumin. Cook until the spinach is wilted, about 2 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
  • In a separate skillet over medium heat, place one tortilla and sprinkle half of the mozzarella cheese on one half of the tortilla.
  • Spoon a generous amount of the spinach and mushroom mixture over the cheese, followed by crumbled feta on top. Sprinkle the remaining mozzarella over the filling.
  • Fold the tortilla in half and cook for about 3-4 minutes until the cheese begins to melt and the bottom side is golden brown. Carefully flip and cook for another 3-4 minutes until the second side is golden.
  • Remove from the skillet and let cool for a minute before slicing into wedges. Repeat the process for the remaining tortillas and filling.

Notes

Serve on a colorful plate, garnished with fresh cilantro and accompanied by salsa or guacamole.
Keyword cheese, mushroom, quesadilla, spinach, vegetarian