Spinach and Mushroom Quesadillas

"This is a recipe, I don't know where it came from! I had it in my recipe file. I have never made it, always meant too :) Posted for the Zaar World Tour 2005."
photo by Monisha K. photo by Monisha K.
photo by Monisha K.
photo by ncmysteryshopper photo by ncmysteryshopper
Ready In:




  • Prepare spinach according to package directions. Drain and pat dry.
  • Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/4 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.
  • 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.
  • Heat a separate skillet over medium heat. Spray quesadillas with veggie spray 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.

Questions & Replies

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  1. Very good! I used regular white mushrooms in place of the portobello. Will try those next time. Also used fresh spinach and just sauteed it - started with garlic and mushrooms in olive oil, then added the spinach and cooked just until wilted. Very good and went together quickly. Will be making this often. Thanks for sharing!
  2. Muy delicioso. Loved the cooking twice bit. Had to make mine with swiss cheese but can't wait to try it with brie! Thank you very much.
  3. Made these using cheddar instead of brie. Needed a small boost in flavor so I added 1 shallot, small dice and some chipotle pepper for some smokey heat. NOW I am happy!
  4. Oh Cheryl, these were so good! I loved them! We tried them to see if the residents would eat the spinach and it was a valiant attempt! They just don't like spinach! However, I love them, we used button mushrooms(personal preference)& other than that we didn't change anything. We did add a pinch of red pepper flakes and that was enough. Thank you for posting, Diane :=)
  5. These are wonderful! I used whole wheat flour tortillas, fresh mozzarella cheese and fresh spinach which was sauteed until wilted with the mushrooms. I did use 2 large Portobello mushrooms for 2 quesadillas and like ncmystershopper; we enjoy some heat on quesadillas so I topped them off with jalapeno slices. For a quick well balanced meal, these were served with <a href="/23705">Light Refried Black Beans</a> and <a href="/128126">Fruit Meet Herbs</a>.


  1. These were quick and easy and very good. How can you go wrong with cheese, spinach and portabellos!!! I used fresh spinach and, instead of Brie, I used Mexican queso fresco and a bit of shredded cheddar. We also like a bit of heat, so I added some chopped serrano peppers. These were super easy.....thanks katie!!!!



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