Mushroom And Spinach Quesadilla With Garden Salad Recipes

SPINACH-AND-MUSHROOM QUESADILLAS

Steps:

• Preheat oven to 400 degrees. In a 12-inch skillet over medium heat, warm 1 tablespoon oil. Cook the onions, stirring occasionally, until lightly golden, about 5 minutes. Add the mushrooms; cook, stirring occasionally, until they're tender, 6 to 8 minutes.
• Add spinach in two batches, letting the first batch wilt slightly before adding the next; cook until spinach is completely wilted and mixture is dry, 2 to 3 minutes total. Season with salt and pepper.
• Brush one side of tortillas with remaining tablespoon oil. Place 4 tortillas, oiled sides down, on two baking sheets. Layer each tortilla with cheese, spinach mixture, and more cheese, dividing evenly. Top with the remaining 4 tortillas, oiled sides up, and lightly press to seal.
• Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

SPINACH AND MUSHROOM QUESADILLAS

Steps:

• 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.

FRESH MUSHROOM SPINACH SALAD

Steps:

• In a bowl, combine the spinach, mushrooms and croutons. In a jar with a tight fitting lid, combine oil, vinegar, sugar, lemon juice, salt and pepper; shake well. Drizzle over salad and toss to coat. Sprinkle with bacon.

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY

Steps:

• Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
• Add the spinach and cook until spinach has wilted.
• Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
• Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
• Add the scramble, top with more cheese and fold the tortilla in half.
• Cook for 6 minutes over medium heat, flipping half way.
• Serve with salsa and garnish with fresh parsley.
• Enjoy!

SPINACH MUSHROOM SALAD

Steps:

• In a small bowl, combine the first 12 ingredients; mix well. Add mushrooms and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, toss the spinach and mushroom mixture in a salad bowl.

VEGGIE QUESADILLA W/ PEPPERS, MUSHROOMS, ONIONS, SPINACH

Steps:

• Heat oil in medium sauce pan or skillet on medium heat.
• Add bell pepper and onion and saute until onion is tender.
• Add mushrooms and saute 3-4 minutes more.
• Add spinach and saute on medium-low until spinach is slighly wilted.
• Add cumin and cayenne and mix well.
• Remove from heat.
• On griddle or skillet pre-heated to medium heat, place one tortilla at a time to warm slightly.
• Remove tortilla from heat and put 1/3 of veggie mixture and one ounce of cheese on one half of tortilla. Fold in half. Do this for each tortilla.
• Turn heat on griddle or skillet to medium-high and cook each quesadilla for 4-6 minutes, flipping over halfway through.
• The quesadilla is ready when the tortilla is slightly brown and the cheese is melted.
• Allow to cool slightly for 1-2 minutes before cutting into wedges.
• Serve with sour cream and salsa on the side.

MUSHROOM AND SPINACH QUESADILLA WITH GARDEN SALAD

Steps:

• Preheat oven to 190C (fan forced).
• Line a baking tray with baking paper.
• Heat the oil in a large non-stick frying pan on medium and add the capsicum and mushroom and cook, tossing often, for 3 to 4 minutes or until the mushroom is tender and then add the garlic, spinach leaves, shallot and chili flakes (if using) and cook, tossing, for 1 minute or until the spinach starts to wilt and then transfer the mixture to a medium bowl and set aside.
• Spray on side of each tortilla, and place 1 tortilla, spray side up on the baking tray and sprinkle half of the cheese over the tortilla and then spread the vegetable mixture over and top with the remaining cheese and then add the remaining tortilla, sprays side up.
• Bake for 10 to 15 minutes or until crispy and the cheese has melted.
• Garden Salad - meanwhile, put the salad leaves, cucumber and tomato in a bowl and toss to combine.
• Cut the quesadilla into 4 wedges and divide between plates and top with sour cream and coriander sprigs to serve and accompany with the lime wedges and salad.