Crispy Mushroom, Spinach, And Avocado Quesadillas

Name: Crispy Mushroom, Spinach, And Avocado Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 red onion, chopped; salt; 8 -10 ounces mushrooms (creminis, AKA baby bellas, thinly sliced); 6 ounces Baby Spinach, roughly chopped; 1/2 small lime, juiced; 2 1/2 cups monterey jack cheese or 2 1/2 cups cheddar cheese, divided; 2 avocados, cut into thin slices; 4 medium whole wheat tortillas; salsa

Servings: persons

1
In a large skillet over medium heat, heat oil until shimmering.
2
Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes.
3
Add half the spinach mixture, let it wilt a little, and then add the second.
4
Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
5
Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese.
6
Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices.
7
Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
8
Heat a medium to large skillet on the stove over medium heat.
9
Place one quesadilla into the pan and cook for a few minutes then carefully flip with a spatula.
10
Immediately sprinkle some of the remaining cheese over the hot sides of the quesadilla, and let the cheese sizzle into the quesadilla for a couple minutes.
11
Flip and cook the other side for a couple minutes if necessary, until both sides are a nice, crisp golden brown.
12
Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife.
13
Serve with salsa.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 red onion, chopped, salt, 8 -10 ounces mushrooms (creminis, AKA baby bellas, thinly sliced), and more.

Yes, Crispy Mushroom, Spinach, And Avocado Quesadillas falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!