Spinach Mushroom Quesadilla Recipe By Tasty

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SPINACH-AND-MUSHROOM QUESADILLAS



Spinach-and-Mushroom Quesadillas image

Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 35m

Number Of Ingredients 7

2 tablespoons canola oil
2 medium red onions, thinly sliced
8 ounces (2 1/4 cups) button or cremini mushrooms, thinly sliced
6 ounces (about 8 cups) prewashed spinach, shredded
Coarse salt and ground pepper
8 flour tortillas (8-inch)
8 ounces (2 cups) pepper Jack cheese, shredded

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.

Nutrition Facts : Calories 566 g, Fat 30 g, Fiber 5 g, Protein 24 g

SPINACH & MUSHROOM QUESADILLA RECIPE BY TASTY



Spinach & Mushroom Quesadilla Recipe by Tasty image

Here's what you need: olive oil, mushrooms, garlic, fresh spinach, salt, pepper, eggs, large flour tortillas, shredded mozzarella cheese, shredded parmesan cheese, fresh parsley, salsa

Provided by Claire Nolan

Categories     Lunch

Yield 2 quesadillas

Number Of Ingredients 12

1 tablespoon olive oil
½ cup mushrooms, sliced
2 cloves garlic
3 cups fresh spinach
salt, to taste
pepper, to taste
3 eggs
2 large flour tortillas
1 cup shredded mozzarella cheese, double for 2 quesadillas
½ cup shredded parmesan cheese, double for 2 quesadillas
fresh parsley
salsa

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!

Nutrition Facts : Calories 636 calories, Carbohydrate 31 grams, Fat 38 grams, Fiber 1 gram, Protein 41 grams, Sugar 3 grams

SPINACH AND MUSHROOM QUESADILLAS



Spinach and Mushroom Quesadillas image

Flour tortillas filled with creamy Cheddar cheese, portabella mushrooms, and spinach. Cut in fours and serve with guacamole and sour cream. Enjoy!

Provided by MSREGALE23

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 16

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 10.9 g, Cholesterol 21.9 mg, Fat 9.5 g, Fiber 1.2 g, Protein 6.7 g, SaturatedFat 5 g, Sodium 246.5 mg, Sugar 0.8 g

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