Spinach and Mushroom Quesadillas Recipe

Name: Spinach and Mushroom Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Butter; 16 ounces, weight White Mushrooms, Sliced; ⅓ cups Sherry Or Wine; 3 Tablespoons (additional) Sherry Or Wine; Kosher Salt And Pepper To Taste; 1 bag Baby Spinach; 12 whole Flour Tortillas (Soft Taco Size); 8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated; 3 ounces, weight Goat Cheese (chevre); Extra Butter, For Tortillas; Salsa, For Serving

Servings: persons

3 Tablespoons Butter
16 ounces, weight White Mushrooms, Sliced
⅓ cups Sherry Or Wine
3 Tablespoons (additional) Sherry Or Wine
Kosher Salt And Pepper To Taste
1 bag Baby Spinach
12 whole Flour Tortillas (Soft Taco Size)
8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
3 ounces, weight Goat Cheese (chevre)
Extra Butter, For Tortillas
Salsa, For Serving

1
Melt 2 tablespoons butter in large skillet and add sliced mushrooms.
2
Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry.
3
Add salt and pepper.
4
Continue cooking for 6 to 8 minutes, or until all liquid is evaporated.
5
Remove mushrooms from skillet and set aside.
6
Return skillet to stovetop and reduce heat to medium-low.
7
Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry.
8
Add spinach to skillet and stir gently as it wilts.
9
Sprinkle with salt and pepper, then cook for 2 minutes, max.
10
Remove from skillet.
11
To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla.
12
Dot with goat cheese.
13
Top with a little more Fontina, then top with second tortilla.
14
Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted.
15
Repeat with remaining tortillas and filling.
16
Slice quesadillas into four wedges and serve immediately.

1511

kcal

Calories

Fat

233

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 3 Tablespoons Butter, 16 ounces, weight White Mushrooms, Sliced, ⅓ cups Sherry Or Wine, 3 Tablespoons (additional) Sherry Or Wine, 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.

Spinach and Mushroom Quesadillas

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