Spinach And Mushroom Quesadillas – a delicious recipe with spinach, Cheddar cheese, butter, garlic, portobello mushroom caps, flour tortillas. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Prepare spinach according to package directions. Drain and pat dry.
2
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/2 cup cheese on one side of each tortilla. Place tortillas cheese side up on baking sheets, and bake 5 minutes, or until cheese is melted.
3
Melt the butter in a skillet over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
4
Heat oil in a separate skillet over medium heat. Place quesadillas in the skillet one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.
693
kcal
Calories
29
g
Fat
80
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (10 ounce) package chopped spinach, 2 cups shredded Cheddar cheese, 2 tablespoons butter, 2 cloves garlic, sliced, and more.
Yes, Spinach And Mushroom Quesadillas falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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