spinach, portabella mushrooms, and creamy Cheddar cheese wrapped in flour tortillas. With guacamole and sour cream, slice into fours and serve. Enjoy!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 (10 ounce) package chopped spinach
- 2 cups shredded Cheddar cheese
- 2 tablespoons butter
- 2 cloves garlic, sliced
- 2 portobello mushroom caps, sliced
- 4 (10 inch) flour tortillas
- 1 tablespoon vegetable oil
Instructions
- Prepare spinach according to package directions. Drain and pat dry.
- 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.
- 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 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.
Nutrition Facts
| Calories | 154 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 247 mg |
| Sugars | 1 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Good meatless option. Needs seasoning.
A really nice dish, but I agree it’s a little bit bland. As another chef here suggested, some guacamole improves the whole ensemble.
Three stars as written; a bit bland for my taste, as other reviewers have said. I resolved the problem by using pepper-jack cheese instead of cheddar. Gave it great flavor. Also used fresh spinach instead of frozen, because I think fresh is always better. With that change, though, it’s a five-star!
Added sour cream and jalapeno on the side, it was great and a piece of cake to make.
other than using vegan cheese and butter, I didn’t change anything. Love these and make them often
Excellent! Have made folded tortillas in pan and back in oven instead. Both are delicious!
Easy and delicious!
This was really good, especially as a change for something different.
It was very good!! I added some shredded chicken to mine! Very flavorful ??
I used fresh spinach, folding it in after the portabellas were cooked. Amazing!
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Fantastic! I used portobello mushrooms and I might add an extra garlic next time (we’re a garlic loving family.) They came out looking yummy and they tasted so good. I’m definitely making this recipe again ??
I made a lot of changes, but the bones of the recipe are good. I eliminated steps 1 and 2 entirely, along with the oil from step 4, and I added some sorely needed seasoning (garlic salt and a southwest spice blend) to the filling. The results were great, and super easy. I’ll make (my version of) these again.
This was fairly easy to make . I added chopped onion to the mushroom/garlic saute and used 8″ whole wheat tortillas as that’s what I had on hand. Once the mushroom/spinach mix was cooked, I spooned into a bowl and used the same pan to do step 4 (I didn’t add any oil and it turned out not to be necessary). I put some salsa, sour cream, and shredded lettuce on top of the finished tortilla. The taste was OK–too much spinach. I won’t make this recipe again unless I made significant changes. I’m sure there is a recipe out there that is more to my liking.
1.17.18 – I continue to make this recipe, but there’s no need to bake the tortillas (I use GF corn). I just make the filling, heat a little olive oil in skillet, place tortilla in skillet, sprinkle cheese, top with mushroom/spinach filling, fold other 1/2 of tortilla over mixture, wait 1-2 min, flip, 1-2 minutes more and it’s done. Delicious and easy to make! 10.13.16-Very simple and easy to make. I scaled the recipe in 1/2 and used 5 oz. fresh spinach (I chopped it), sliced baby portabella mushrooms, gluten free corn tortillas, and lactose free shredded cheddar. Made the recipe as is and it yielded 6 quesadillas. Corn tortillas are obviously smaller than flour tortillas, but I feel the recipe would yield the proper amount of filling for flour tortillas. The filling is also easily modifiable to include more seasonings if you’d like, but I felt you get enough flavor from the mushroom and spinach with garlic. You could substitute olive oil in place of the butter to make it healthier if you want, but hey butter makes everything more delectable right? Topped my quesadillas with a dollop of guacamole and salsa. Thanks for the recipe!
Followed recipe as written, but used pre-sliced mushrooms and added handful of extra cheese to mix before putting it on to the fajitas. I decided to use our George Foreman grill for browning as couple others have suggested. It did a good job, BUT what a mess. Guess they were a bit overloaded with the extra mushrooms and oozed out the side. Great taste though and I will be making these again soon!
The idea is fine and the ease of cooking is great, biggest problem was cooking them in the pan at the last step. Three minutes is /way/ over-kill for them. I barely got past counting 10 seconds and it was already browned. This is after decreasing the time drastically when the first one /burned/ on one side at 3 minutes, followed by still burning the other side at 2 minutes. I lowered one side of the second to 1 minute, followed by the other side at 30 seconds, and all of this culminated in me just counting out 10 on each side and them looking perfect. This is with oil in the pan, as per instructions, on medium heat. Maybe it’s different with a gas stove over an electric one, but with an electric stove: beware.
I only had 1 flour tortilla so I did not measure anything. Step 2 is completely unnecessary. I sauteed mushrooms, garlic and chopped onions in butter. Once they were soft, I added the spinach, seasoned with salt, pepper and red pepper flakes and cooked until wilted. I wiped the skillet out and melted some butter. I placed the tortilla in the skillet, scattered the cheese throughout the tortilla and spooned the spinach mixture on one half of the tortilla. When cheese was melted, I folded tortilla over and cooked until crispy and golden brown. Delicious.
I altered the recipe since some family members aren’t as big a fan of mushrooms as I am, instead I opted in for a can of black beans, drained, adding them to the cooked onion, garlic and spinach, just long enough to heat them up. Delicious!
Used crimini mushrooms and S&P. Very tasty.
Wow! What an awesome weekday dinner! Filling and healthy depending on what you want to jam in there… I had some sliced shrooms to use up as well as a red onion and some cilantro. I chopped up fresh spinach and went easy on the cheese (microwaved to melt instead of revving up oven). You really can add whichever veggies you want/have onhand. I had some guacamole and smeared it on top – SO good!