Mushroom Spinach Quesadillas Recipe

If you’re craving a quick, cozy meal that’s packed full of flavor but still feels light and fresh, you’re going to love this Mushroom Spinach Quesadillas Recipe. It’s one of those dishes I turn to when I want something cheesy and comforting but also a little veggie-packed—and bonus: it’s super simple to whip up on a weeknight or whenever you need a fuss-free meal. Trust me, once you try this, the earthy mushrooms combined with vibrant spinach melting inside crisp, buttery tortillas will have you hooked just like it did me!

this …

Ingredients You’ll Need

Each key ingredient in this Mushroom Spinach Quesadillas Recipe plays a starring role in building layers of texture and flavor. I’ve found that using fresh, good quality mushrooms and vibrant spinach really makes all the difference, plus the melty cheeses bring it all together beautifully. When you shop, look for baby bellas that are firm and not too wet, and fresh spinach that’s bright green and crisp.

• Olive oil: Use a good quality extra virgin olive oil for sautéing; it adds a nice fruity depth.
• Portobello mushrooms: Baby bellas work wonderfully here—they’re meaty and full of umami.
• Spinach: Fresh over frozen gives the best texture and color; about 3 cups is just right.
• Salt: Just a touch helps bring out the mushrooms’ natural flavor while cooking.
• Flour tortillas: Use medium-large tortillas for easy folding and crisp edges.
• Shredded Mexican cheese blend: This melty mix adds complexity—cheddar, Monterey Jack, and others.
• Muenster cheese slices: These melt gorgeously, adding that creamy, slightly tangy note.

Variations

I love mixing things up with this Mushroom Spinach Quesadillas Recipe, depending on what I have on hand or what mood I’m in. Feel free to swap out cheeses or toss in other veggies—you’ll find it’s a great blank canvas that plays well with your favorite add-ins.

• Add protein: I sometimes add cooked chicken or black beans to boost it up for a heartier meal.
• Cheese swap: If you can’t find Muenster, provolone or mozzarella are lovely alternatives that melt just as well.
• Spicy kick: A sprinkle of chili flakes or a drizzle of hot sauce inside the quesadilla gives it a fiery touch that my family goes crazy for.
• Gluten-free option: Use gluten-free tortillas to make this completely gluten-free without losing any flavor.

How to Make Mushroom Spinach Quesadillas Recipe

Step 1: Sauté the mushrooms

Heat a wok or large sauté pan over medium heat, then add the olive oil. Once it shimmers, toss in the sliced mushrooms with the salt. Sauté for about 5 minutes, stirring occasionally, until the mushrooms are tender and have released their juices. This step unlocks that deep, earthy flavor I adore. Just be careful not to overcrowd the pan so they can brown nicely instead of steaming.

Step 2: Wilt the spinach

Next, add the fresh spinach to the mushrooms and cook for another 3 minutes, stirring gently until the spinach is just wilted. You want to remove it from the heat right away so it doesn’t overcook and turn soggy — this keeps its vibrant color and fresh bite. Then, transfer the mixture to a bowl and set it aside for filling later.

Step 3: Prepare the tortilla base

Heat a clean sauté pan on medium and add a tiny drop of olive oil. Swirl it around to coat the pan lightly. Place one tortilla in the pan, letting it warm for a few seconds so it starts to get that slight crispiness.

Step 4: Add cheeses and melt

Lay a slice of Muenster cheese down on the tortilla and sprinkle half of the shredded Mexican cheese blend over it. Cover the pan with a lid or a foil tent to trap the heat and help the cheese melt evenly. Keep an eye on the bottom of the tortilla—if it’s browning too quickly, lower the heat to avoid burning.

Step 5: Assemble the quesadilla filling

Once the cheese is melting nicely, spoon in as much of the mushroom and spinach mixture as you want—this part’s up to your appetite! Top with another slice of Muenster cheese then press a second tortilla over the filling. Carefully flip the whole quesadilla using a spatula and cook the other side until golden and the cheese inside is fully melted.

Step 6: Slice and serve

Transfer the quesadilla to a wooden cutting board and slice it into quarters. Then, all that’s left is to serve it up and dive in. I swear the melty cheese with those flavorful mushrooms and fresh spinach is absolute perfection.

Pro Tips for Making Mushroom Spinach Quesadillas Recipe

How to Serve Mushroom Spinach Quesadillas Recipe

Garnishes

I love topping these quesadillas with a dollop of sour cream or Greek yogurt for a cooling contrast. Fresh cilantro and a squeeze of lime juice add brightness that perfectly complements the earthy mushroom flavors. Sometimes, I sprinkle a bit of finely diced red onion or pickled jalapeños for an extra pop of zest.

Side Dishes

My go-to side is a crunchy, colorful salad—think crisp romaine, cherry tomatoes, and avocado with a light vinaigrette. Another favorite? Homemade guacamole or a bowl of black bean salsa for extra protein and texture on the side.

Creative Ways to Present

For gatherings, I like to cut the quesadillas into bite-sized triangles and serve them on platters with bowls of different salsas and dips. It becomes a fun, interactive appetizer perfect for sharing. Wrapping individual portions with parchment paper makes them easy to grab on the go too!

Make Ahead and Storage

Storing Leftovers

If you have leftovers—and you might, although my family usually finishes them off quickly!—store the quesadillas in an airtight container in the fridge. They’ll keep well for up to 2 days. I’ve found that wrapping each piece individually in foil before storing makes reheating less messy and keeps the exterior from getting soggy.

Freezing

I’ve also had great success freezing these quesadillas. Let them cool completely, then wrap individually in plastic wrap and place in a freezer-safe bag. When ready to eat, thaw in the fridge overnight before reheating. This trick comes in super handy on busy weeks!

Reheating

To reheat, I recommend popping quesadillas into a skillet over medium-low heat with a splash of olive oil or butter to refresh that crisp outside and melt the cheese again gently. Avoid the microwave if you want to keep them from turning chewy or soggy—the skillet method is a total game changer.

FAQs

Final Thoughts

I absolutely love how this Mushroom Spinach Quesadillas Recipe brings together simple ingredients in such a comforting, flavorful way. When I first tried it, I was amazed at how quickly it came together and how well it satisfied my craving for something cheesy but still veggie-forward. Whether you’re cooking for yourself, family, or friends, you’ll find this recipe is a reliable go-to that feels like a little warm hug on a plate. So go ahead and try it out—I know you’ll be coming back to make it again and again!

Print