Spinach and Mushroom Quesadillas Recipe - Allrecipes.com
Spinach and Mushroom Quesadillas Recipe
  • READY IN 35 mins

Spinach and Mushroom Quesadillas

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 16 servings Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Prepare spinach according to package directions. Drain and pat dry.
  2. 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.
  3. 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.
  4. 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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2007

I got a new quesadilla "grille" at Target for $20 ...This is Mexican comfort food I think. 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. The cooker makes 6 triangles from two tortillas and a handful of contents. 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, or just thawed and it's instant finger food. Dice anything you like, cook it anyway you like, then put it inbetween 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?

Most Helpful Critical Review
Feb 03, 2007

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...

Jan 31, 2007

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.

Jun 25, 2006

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!

Mar 20, 2006

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.

Sep 27, 2006

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!

May 29, 2006

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.

Jan 23, 2008

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.


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  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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