These came out with much more flavor than I expected. Loved them!! I did add onions to the spinach/mushroom/garlic that was sauteed. I seasoned the sauteed mixture with s&p, onion powder, and garlic powder which may have increased flavor. I used olive oil and 4 garlic cloves to sautee and then used the butter only in the final step when browning each side of the quesadillas. served with sour cream and loved it.

The first time I made this recipe, using the spinach and mushroom mix. Very watery. I modified it to use only the mushrooms, and cook them with the garlic and butter for about 15 minutes. I don't use the oven to make, but toast the tortilla on the stove top in a pan.

Great base for a recipe. After reading reviews warning about bland flavour, I added half an onion (carmelized in the saute pan before adding the mushrooms and spinach). I also used fresh spinach and sun dried tomato tortillas because they were both on hand. The end result was very good and something I will certainly make again.

These were pretty good. I like the general concept, but I think I'd play around with it a little bit. The garlic flavor was a bit overwhelming for me. I love the sauteed mushrooms and spinach though. I'll definitely make this again, but probably with less garlic and some added seasonings or so. Good recipe to start with though!

Mine was a little bland, but a good base recipe. I added some chicken and served it with sour cream. It was an easy and simple dinner when paired with refried beans. I will make these again and add some more seasoning.

Thanks so much for the amazing recipe! I never made quesadillas before and no one believed me when I made these. I used LOTS of garlic, organic spinach, and did not use any oil in the pan so they just lightly toasted. Perfect!!

Very tasty and quite easy to make. This was a perfect light lunch served with some rice and black beans and sour cream and salsa on the side. Thanks for the recipe!

This was quite good, although I made a couple of alterations. First, I used whole wheat tortillas. Second, instead of mushrooms, I used chopped, cooked bacon. My whole family enjoyed it.

This was a nice, quick dinner. I first diced a small onion sauteed that in evoo for a minute or two, added a pinch of salt and pepper then threw in the spinach and covered the sauce pan for three minutes, I drained and patted the spinach mixture dry. In the same pan I then sauteed the garlic and added the portabellos in a bit of evoo with a slash of balsamic vinegar, cooked that for 5 mins and added the spinach in. I lightly greased a cookie sheet, I then assembled the quesadilla using "whole wheat chipotle and red pepper tortillas", added the spinach mixture, added diced fresh tomatoes and a sprinkle of mozzarella cheese (I didn't follow the cheese measurements on the site). Cooked in a preheated 350 oven for 10 mins. I didn't make guacamole (too lazy) but it would have been much better served with guac. I served this with salsa, sour cream and a salad. This was a good healthy variation on quesadillas (I personally enjoyed them a lot) however my siblings said they prefer chicken or black bean ones that are more "traditional" tasting.

This was simple to make and delicious! I made them in my quesadilla maker. I sauted chopped onion in with the garlic and put everything on whole grain tortilla. I also added some deli rotesserie chicken to some and that was delicious as well! Great recipe!

This was wonderful! Lots of flavor! Easy to make and quick!

I love trying new things, so when I get home and the family has already eaten, I treat myself to something I know they won't try (picky eaters!)Great recipe! I sauteed my mushrooms, garlic and spinach in olive oil and a splash of marsala cooking wine. I also used wheat tortillas (not a big fan of flour tortillas)What a great light, easy dinner recipe. Will definitely make again.

Pretty tasty; just needs a little more flavour. To make it healthier, I use skim mozzarella cheese and whole wheat tortillas, and olive oil instead of butter. I think I would add some chopped black olives and chopped green onions next time; maybe some chili powder or jalapeno too. I made a few changes, based on how I normally make quesadillas: I don't fold the tortilla; I just place the filling between two tortillas, and cut the entire thing into eighths. Then I grill them til they are browned on DRY heat--for a large batch, I use my large griddle, but a skillet would work too. I had leftovers for lunch, so I toasted them in the office toaster oven (both sides). Very yummy. These are great with "Amy's Cilantro Cream Sauce" from allrecipes.

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.

My family really enjoyed the quesadillas. I made it with feta cheese and it was great!