Reviewed: Jan. 7, 2007

Very easy and delicious! I live alone so I brought the extras to work and they gobbled them up!

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Reviewer:

aonanini

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Abita Springs, Louisiana, USA

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Reviewed: Dec. 26, 2006

This recipe was quick and easy, I also made some with regular corn tortillas and it they were great! I changed the recipe by using garlic powder instead of fresh garlic. It would had been better if I had some but I can definitely see how the garlic enhances the flavor of the spinach and mushrooms.

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Reviewer:

Amira Gerogina

Cooking Level: Expert

Home Town: Waukegan, Illinois, USA

Living In: Carbondale, Illinois, USA

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Reviewed: Dec. 21, 2006

i added shallots to this recipe and my family loved them!

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Reviewer:

deb

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Reviewed: Dec. 16, 2006

My husband and I really liked this recipe and we will definitely make it again! It tasted like a quesadilla you'd find in a good restaurant. :) We tend to load our quesadillas with stuffing so this only made three quesadillas for us - if you're cooking for more than two hungry adults, or you like loading your quesadillas, I'd advise two packages of spinach and 4 portabello caps.

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Robin F

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 14, 2006

Yum - husband loved them. Made them 2 nights in a row. added orange pepper and was also good.

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MACHALTER

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Reviewed: Dec. 12, 2006

Added some diced onion & little parmesean but still lacked taste for us. Used tons of guacamole & yougurt on top for flavor. Sorry, won't make again.

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MARRIEDTOAGREEK

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2006

A quick and delicious dinner, I make this again and again.

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JARBOE

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 8, 2006

Add some fresh grated parmesean cheese to the cheddar....You can also saute some finely diced onions to add to the mixture.....very good

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Reviewer:

Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Reviewed: 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!

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Reviewer:

Ginny Jean

Home Town: Baltimore, Maryland, USA

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Reviewed: Sep. 25, 2006

very good-added yellow bell pepper. great veggie quesadilla!

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JAPOST

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Reviewed: 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!

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Reviewer:

Tanya

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Reviewed: 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.

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Reviewer:

sam i am

Cooking Level: Beginning

Living In: Spartanburg, South Carolina, USA

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Reviewed: Apr. 27, 2006

These were very tasty, very good and very quick, I did step 4 using a panini press (can use 2 skillets with one pressing the top too) so I didn't need to cook in oil, they came out nice and crispy.

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DMCCARTIN

Cooking Level: Expert

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Reviewed: 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.

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Reviewer:

MATTHEWF335

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Princeton, New Jersey, USA

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Reviewed: Jan. 25, 2006

i have to say that this is a great twist to quesadillas, i live in texas, and the others taste all the same. this recipe takes little time, and taste sooo good!!!

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