Recipes
Spinach Mushroom Quesadilla Recipe
These spinach mushroom quesadillas are crisp outside, cheesy inside, and packed with savory sautéed mushrooms and tender spinach. Cooking the vegetables until their excess moisture evaporates helps the quesadillas brown instead of turning soggy.
Overview
This spinach mushroom quesadilla recipe makes two generously filled quesadillas with crisp, golden tortillas and a savory filling of browned mushrooms, wilted spinach, garlic, and melted cheese. The vegetables are cooked before assembling so their moisture does not make the tortillas soft.
Serve the quesadillas hot, cut into wedges, with salsa, sour cream, guacamole, or a simple green salad. The recipe is easy to adapt with baby kale, sliced bell pepper, Monterey Jack, or a dairy-free shredded cheese that melts well.
Ingredients
- 2 tablespoons olive oil or unsalted butter, divided
- 8 ounces cremini or white mushrooms, cleaned and thinly sliced
- 1/2 small yellow onion, finely diced, about 1/2 cup
- 2 garlic cloves, minced
- 4 packed cups baby spinach, about 4 ounces
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 4 medium flour tortillas, 8 inches each
- 1 1/2 cups shredded cheese, such as Monterey Jack, cheddar, mozzarella, or a mixture
- Salsa, sour cream, guacamole, or lime wedges, for serving
How to make it
Prepare the filling. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the mushrooms and onion in an even layer. Cook for 6 to 8 minutes, stirring every minute or so, until the mushrooms have released their liquid and the pan looks mostly dry. The mushrooms should be browned at the edges and tender in the center.
Add the garlic and spinach. Stir in the garlic, salt, black pepper, and cumin. Cook for 30 seconds, just until the garlic smells fragrant. Add the spinach in handfuls and toss until wilted, about 1 to 2 minutes.
Cook off excess moisture. Continue cooking for 1 to 2 minutes, stirring often, until no liquid pools in the skillet. Remove the pan from the heat and let the filling cool for 5 minutes. If the mixture looks wet, transfer it to a plate and gently blot it with a paper towel. A drier filling makes crisper quesadillas.
Assemble the quesadillas. Place two tortillas on a work surface. Sprinkle each with 1/3 cup of the cheese, leaving about 1/2 inch clear around the edge. Divide the spinach-mushroom filling between them, spreading it in an even layer. Top with the remaining cheese, then place the other tortillas on top and press gently to compact the filling.
Cook the first side. Wipe out the skillet if needed and return it to medium heat. Add 1/2 tablespoon of the remaining oil. Carefully place one quesadilla in the pan and cook for 2 to 3 minutes, pressing lightly with a spatula, until the underside is golden brown and the cheese near the edge begins to melt.
Flip and finish. Slide the spatula fully underneath the quesadilla and turn it over in one confident motion. Cook for another 2 to 3 minutes, adding the remaining oil before cooking the second quesadilla. The tortillas are ready when both sides are crisp and browned and the cheese is fully melted. If the tortilla browns before the cheese melts, reduce the heat to medium-low and cover the skillet for 30 to 60 seconds.
Rest and serve. Transfer the quesadillas to a cutting board and rest for 1 minute. Cut each into four wedges and serve immediately with salsa, sour cream, guacamole, or lime wedges.
Expert tips
- Slice the mushrooms thinly and avoid crowding the pan. Overcrowded mushrooms steam and can leave the filling watery.
- Fresh spinach works best here, but 5 ounces of frozen spinach can be substituted. Thaw it completely and squeeze it very dry before adding it to the skillet.
- For a stronger savory flavor, replace 1/4 cup of the shredded cheese with crumbled feta. The feta will not melt completely, so combine it with a melting cheese rather than using it alone. For another spinach-and-cheese idea, see this spinach and feta quiche recipe.
- Keep the heat moderate. High heat can burn the tortilla before the cheese melts; low-to-medium heat gives the filling time to warm through.
- If the quesadilla falls apart when flipped, it is probably overfilled or the cheese has not melted enough to bind the layers. Use less filling and let the first side cook another 30 seconds before turning.
- For a creamy variation, serve the quesadillas with a spoonful of baked spinach artichoke dip instead of sour cream.
Serving and storage
Serve the quesadillas while the tortillas are crisp. They make a light meal with salsa and avocado, or pair well with a simple salad or soup.
Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat them in a dry skillet over medium-low heat for 2 to 3 minutes per side, or in a 375°F oven for about 8 to 10 minutes, until hot and crisp again. Avoid microwaving if possible because it softens the tortillas. Do not leave cooked quesadillas at room temperature for more than 2 hours.
Frequently asked questions
Can I use frozen spinach for spinach mushroom quesadillas?
Yes. Thaw about 5 ounces of frozen spinach, squeeze out as much water as possible, and add it after the mushrooms and garlic have cooked. Cook until the filling looks dry before assembling.
Why are my quesadillas soggy?
The vegetable filling likely contains too much moisture, or the pan was not hot enough to crisp the tortilla. Cook the mushrooms until the skillet is nearly dry, squeeze or blot wet spinach, and cook the assembled quesadilla over medium heat rather than low heat.
What cheese melts best in a spinach mushroom quesadilla?
Monterey Jack, cheddar, mozzarella, or a combination melts well. Feta adds flavor but stays crumbly, so pair it with at least 1 cup of a melting cheese.
Can I make these quesadillas ahead of time?
You can cook the mushroom-spinach filling up to 2 days ahead and refrigerate it in a covered container. Cool the filling before assembling, then cook the quesadillas just before serving for the crispest tortillas.
