Spinach & Mushroom Quesadillas

Here is a quick and easy lunch or dinner that is packed with lots of yummy goodness - balsamic and garlic seasoned mushrooms, fresh spinach and mozzarella and Parmesan cheeses.  Portabella mushrooms are "mature" mushrooms with a great flavor. Baby bellas are a great variety and nice change from your regular white mushrooms, and you can find them at your regular grocery store.  I used mozzarella and Parmesan cheese here, but I am betting some fontina cheese would also be a great option here.  These quesadillas are soooo good and very easy to make.  Let's go!
Spinach & Mushroom Quesadillas
mades 4

8 oz baby portabella mushrooms - called baby bellas
2 tablespoons balsamic vinegar
1 clove garlic, minced
8 oz fresh spinach
4 medium to large flour tortillas
about 1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese
1 tablespoon extra virgin olive oil
salt, pepper
Using a damp kitchen towel, or paper towel, brush off any visible dirt from mushrooms. 
 Slice mushrooms.
 Place sliced mushrooms in a bowl with balsamic vinegar and season lightly with salt and pepper.
Add one minced clove of garlic to mushrooms and set aside to allow the flavors to marinate for a couple minutes.
 Heat a tablespoon of extra virgin olive oil in a large skillet over medium heat.
 Add the mushrooms and saute until browned.
Chop the spinach and add to the pan with the mushrooms.  Turn off the burner.
The spinach will start to wilt immediately, and you don't want it to become soggy or overcooked, so stir it with the mushrooms and immediately remove the entire mixture from the pan (I put back into the mushroom bowl).  Wipe out the skillet and place back on the burner to cook the quesadillas.
 Grate your Parmesan cheese and place right next to the pan, along with your mozzarella cheese.
Spray the pan with a non-stick spray and heat over medium heat.  Add a tortilla and after one minute, flip it over.
 Add a small amount of the cheeses (about 2 to 3 tablespoons total) to one side of the tortilla.
 Place about 1/2 cup of the spinach and mushroom mixture over the cheese.
Flip the empty half of the tortilla over the fillings and cook for about one more minute.  Flip over and cook for another 30 seconds or so on the other side.  Place on cutting board to cool and continue with remaining ingredients.
Cut into wedges and serve.
See all that yummy goodness?  I just can't think of another way to describe it.  It is good tasting food that is good for you.  The flavor of the mushrooms with the balsamic vinegar and minced garlic is intense.  The freshness of the spinach is a good pair to the mushrooms, and of course, the cheese is just the finishing touch.  Delicious. 


  1. Two of my most favorite things...mushrooms and garlic. These look amazing and easy and my mouth is watering...you owe me a new keyboard. ;)


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