Description
This Mushroom and Spinach Quesadillas recipe combines tender sautéed portobello mushrooms and fresh spinach with melted Mexican and Muenster cheeses, all sandwiched between crispy flour tortillas. A quick and savory meal perfect for lunch or dinner, offering a delightful blend of earthy veggies and gooey cheese.
Ingredients
Scale
Vegetables
- 10 ounces portobello mushrooms, sliced (baby bellas)
- 3 cups spinach (around 5 ounces)
Cheese
- 0.75 cup shredded Mexican cheese blend
- 4 slices Muenster cheese (2 pieces per quesadilla, optional)
Others
- 4 flour tortillas
- 2 tablespoons olive oil
- 0.5 teaspoon salt
Instructions
- Sauté Mushrooms: Heat a wok or large sauté pan over medium heat. Add 2 tablespoons of olive oil and once hot, add the sliced mushrooms and 1/2 teaspoon salt. Sauté for about 5 minutes until mushrooms soften.
- Add Spinach: Add the 3 cups of spinach to the pan with mushrooms and continue sautéing for an additional 3 minutes until the spinach wilts. Remove the vegetables from the pan to prevent overcooking.
- Prepare Tortilla: Heat a sauté pan over medium heat and add a small drop of olive oil. Take a flour tortilla and swirl it in the pan to lightly coat it with the oil.
- Add Cheese and Melt: Place one slice of Muenster cheese and half the shredded Mexican cheese on the tortilla. Cover the pan to allow the cheese to melt gently. Watch the bottom of the tortilla to avoid burning and reduce heat if necessary.
- Add Veggies and Assemble: Spread the sautéed mushroom and spinach mixture over the melted cheese. Add another slice of Muenster cheese on top, then cover with a second tortilla. Flip carefully to brown the other side evenly.
- Slice: Transfer the assembled quesadilla to a wooden cutting board and cut it into quarters.
- Serve: Plate the quesadilla quarters immediately while warm.
- Smile: Enjoy the anticipation of a delicious bite!
- Enjoy: Savor your homemade mushroom and spinach quesadilla.
Notes
- The calorie count provided assumes using two slices of Muenster cheese per quesadilla.
- You can adjust the cheese amount based on personal preference; using fewer slices will reduce calories.
- Use medium heat during cooking to ensure tortillas crisp up without burning.
- Feel free to substitute flour tortillas with whole wheat or gluten-free tortillas if desired.
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 40mg
