Spinach, Mushroom and Cheese Quesadillas Recipe

Name: Spinach, Mushroom and Cheese Quesadillas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter; 6 ounces mushrooms, thinly sliced (2 cups); Salt and freshly ground pepper; 1 large zucchini, coarsely chopped; One 10-ounce package frozen chopped spinach, thawed and squeezed dry; 1 tablespoon extra-virgin olive oil; 1 medium white onion, finely chopped; 1 garlic clove, minced; 2 medium jalapenos, seeded and finely chopped; 1 teaspoon dried oregano; 1/4 cup finely chopped black olives; 1/2 cup grated cotija cheese or crumbled feta; 3 ounces mozzarella cheese, shredded (3/4 cup); Eight 8-inch flour tortillas; Sour cream, for serving

Servings: persons

6 tablespoons unsalted butter
6 ounces mushrooms, thinly sliced (2 cups)
Salt and freshly ground pepper
1 large zucchini, coarsely chopped
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 tablespoon extra-virgin olive oil
1 medium white onion, finely chopped
1 garlic clove, minced
2 medium jalapenos, seeded and finely chopped
1 teaspoon dried oregano
1/4 cup finely chopped black olives
1/2 cup grated cotija cheese or crumbled feta
3 ounces mozzarella cheese, shredded (3/4 cup)
Eight 8-inch flour tortillas
Sour cream, for serving

1
In a large skillet, melt 1 tablespoon of the butter over moderately high heat.
2
Add the mushrooms, season with salt and pepper and cook until they begin to brown, 6 to 7 minutes.
3
In a food processor, pulse the zucchini until minced.
4
Add the spinach and process until minced.
5
In a large saucepan, melt 1 tablespoon of the butter in the olive oil over moderate heat.
6
Add the onion, garlic, jalapenos and oregano and cook, stirring frequently, until the onion is softened but not browned, about 8 minutes.
7
Add the zucchini mixture and the olives and cook, stirring often, until the mixture is hot and any liquid has evaporated, about 5 minutes.
8
Season with salt.
9
Remove from the heat and let cool for 5 minutes, then stir in the cotija and mozzarella cheeses.
10
Lay 4 of the tortillas on a work surface and top them with the vegetable filling and the cooked mushrooms.
11
Top with the remaining tortillas and press together lightly with your hands to form the quesadillas.
12
Set a large skillet over moderately high heat.
13
Add 1/2 tablespoon of the butter and 1 of the quesadillas and cook until golden brown, about 2 minutes.
14
Flip the quesadilla, adding another 1/2 tablespoon of the butter to the skillet.
15
Cook until golden, another 1 to 2 minutes.
16
Repeat with the remaining butter and quesadillas.
17
Quarter the quesadillas and serve them with sour cream.

362

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 15 ingredients. The key ingredients include: 6 tablespoons unsalted butter, 6 ounces mushrooms, thinly sliced (2 cups), Salt and freshly ground pepper, 1 large zucchini, coarsely chopped, and more.

Yes, Spinach, Mushroom and Cheese 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.

That's it — enjoy your meal!

Spinach, Mushroom and Cheese Quesadillas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions