These spinach mushroom quesadillas are your answer for a warm, cheesy, and satisfying meal without the fuss. The earthy mushrooms and mild spinach pair beautifully inside a crispy tortilla for pure comfort. This simple, flavorful filling comes together quickly in one skillet, making cleanup a breeze.
Nothing beats a great Spinach Mushroom Quesadillas. Whether you're a fan of Dinner Ideas or want to try something from our Chicken selection, keep scrolling!
Why You’ll Love This Spinach Mushroom Quesadillas
- Incredible texture: Crispy tortilla shell with a soft, cheesy interior.
- Hearty & filling: Meaty mushrooms and spinach make a substantial vegetarian main.
- Endlessly adaptable: Easy to customize with different cheeses or spices.
- Quick to make: Ready in about 20 minutes for a fast, satisfying meal.
Ingredients & Tools
- 4 large flour tortillas (low-carb if preferred)
- 2 tbsp olive oil or avocado oil, divided
- 8 oz cremini or baby bella mushrooms, thinly sliced
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 5 oz fresh spinach leaves
- 1.5 cups shredded Monterey Jack or mozzarella cheese
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- Optional: A pinch of red pepper flakes for a little heat
Tools: A large skillet (non-stick or cast-iron works great), a spatula, and a cutting board.
Notes: Cremini mushrooms offer a deeper, earthier flavor than white buttons. Don’t skip the smoked paprika—it adds a subtle, smoky depth.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 18 g |
| Fat: | 22 g |
| Carbs: | 15 g |
| Fiber: | 4 g |
Serves: 2 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the mushrooms. If you pile them all in at once, they’ll steam instead of sauté, and you’ll miss out on that beautiful golden-brown color and concentrated flavor. Give them space to breathe in the pan.
- Wilt the spinach thoroughly. It might look like a mountain of greens at first, but it wilts down dramatically. Make sure to cook off any excess liquid, or your quesadillas could become soggy.
- Grate your own cheese. Pre-shredded bags contain anti-caking agents that can prevent the cheese from melting as smoothly and cohesively. A block of cheese you grate yourself will give you that perfect, gooey pull.
- Get your mise en place ready. This recipe comes together quickly once you start cooking, so having your onions diced, mushrooms sliced, and cheese shredded beforehand makes the process seamless and stress-free.
How to Make Spinach Mushroom Quesadillas
Step 1: Start by prepping your vegetables. Thinly slice the mushrooms, finely dice the onion, and mince the garlic. Having everything ready to go is key here because the cooking process is relatively fast. You’ll notice that taking a few minutes for prep makes the actual cooking feel like a breeze.
Step 2: Heat one tablespoon of oil in your large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes, until it becomes soft and translucent. You should hear a gentle sizzle—that’s how you know the pan is at the right temperature. Next, add the sliced mushrooms. The trick is to spread them out in a single layer if possible, letting them get some good color without stirring too often.
Step 3: Cook the mushrooms for 5-7 minutes, stirring occasionally. You’re waiting for them to release their moisture and then re-absorb it, becoming a beautiful golden brown. They’ll shrink down quite a bit, which is totally normal. Then, add the minced garlic, cumin, smoked paprika, and a good pinch of salt and pepper. Stir constantly for about 30 seconds until the garlic is fragrant—be careful not to let it burn.
Step 4: Now, add the massive handfuls of fresh spinach to the skillet. It will look like far too much, but just keep tossing it with the mushroom mixture. Within a couple of minutes, the spinach will wilt down dramatically. Continue cooking for another minute or two to allow any excess liquid from the spinach to evaporate. Your final filling should be relatively dry, not soupy.
Step 5: Transfer the spinach and mushroom filling to a bowl and wipe the skillet clean with a paper towel. This gives you a fresh start for crisping up the tortillas. Return the skillet to medium heat and add the remaining half tablespoon of oil, swirling it to coat the bottom.
Step 6: Place one tortilla in the skillet. Sprinkle half of the shredded cheese evenly over one half of the tortilla. Then, spoon half of the spinach-mushroom mixture over the cheese. Finally, top with a bit more cheese—this acts as the “glue” that holds everything together when you fold it.
Step 7: Carefully fold the bare half of the tortilla over the filled side. Press down gently with your spatula. Cook for 2-3 minutes, until the bottom is golden brown and crisp. You can lift a corner with the spatula to check the color. It should be a lovely, speckled brown.
Step 8: This is the slightly tricky part—flipping the quesadilla. Slide your spatula fully underneath the filled half for support, and with a confident motion, flip it over. Cook for another 2-3 minutes on the second side until it’s equally golden and the cheese is audibly bubbling and melted inside.
Step 9: Slide the finished quesadilla onto a cutting board and repeat the entire process with the remaining tortilla and filling. Let them rest for a minute before slicing—this allows the cheese to set slightly so it doesn’t all ooze out when you cut into it.
Step 10: Use a sharp knife or a pizza cutter to slice each quesadilla into three or four wedges. Serve immediately while they’re hot and wonderfully crispy. The sound of the knife cutting through that crisp shell is so, so satisfying.
Storage & Freshness Guide
- Fridge: Store leftover quesadillas in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Reviving: Reheat in a toaster oven or air fryer until crisp; avoid the microwave.
Serving Suggestions
Complementary Dishes
- A simple side salad — A mix of crisp romaine with a sharp, limey vinaigrette cuts through the richness of the cheese beautifully and adds a fresh element to the meal.
- Fresh pico de gallo — The bright, acidic kick of tomatoes, onions, and cilantro provides a fantastic contrast to the earthy, savory filling inside the quesadilla.
- Cool, creamy guacamole — The creaminess and subtle flavor of avocado is the perfect dipping companion, adding a layer of luxurious texture with every bite.
Drinks
- An ice-cold Mexican lager — The light, crisp bubbles are a classic pairing that cleanses the palate and complements the savory notes without overpowering them.
- Sparkling water with lime — For a non-alcoholic option, the effervescence and citrus zing are incredibly refreshing and help balance the meal’s richness.
- A tart margarita — The sharpness of lime and tequila stands up wonderfully to the hearty mushrooms and gooey cheese, creating a truly festive feel.
Something Sweet
- Chocolate-dipped strawberries — The sweet, juicy berries and rich dark chocolate offer a simple, elegant finish that feels indulgent without being too heavy.
- A scoop of mango sorbet — The bright, tropical fruit flavor is a lovely, light palate cleanser that ends the meal on a fresh and vibrant note.
- Cinnamon-dusted churro bites — If you’re going all out, the warm, cinnamony crunch is a heavenly match for the savory quesadillas you just enjoyed.
Top Mistakes to Avoid
- Overfilling the quesadilla. It’s tempting to pack in as much filling as possible, but this makes it difficult to flip and can cause the tortilla to tear, letting all that delicious cheese escape into the pan.
- Using too much oil in the pan. You just need a light coating to achieve a crisp, golden tortilla. Too much oil will make it greasy and soggy, which is the opposite of what you want.
- Flipping too early. If you try to flip before the bottom has properly crisped and sealed, the filling can shift and spill out. Wait for that golden-brown color to appear.
- Not letting the filling cool slightly. Adding piping hot filling directly from the pan can sometimes create too much steam, which might make the tortilla soft instead of crisp.
Expert Tips
- Tip: Use a lid to help melt the cheese. After you’ve folded the quesadilla, you can place a lid over the skillet for the last minute of cooking. This traps steam and helps ensure the cheese is fully melted by the time the tortilla is perfectly crisp.
- Tip: Mix your cheeses for more complex flavor. Try combining the Monterey Jack with a little sharp cheddar or even a sprinkle of cotija cheese for a salty, crumbly finish that takes the flavor profile up a notch.
- Tip: Press down with a bacon press or smaller pan. Placing a light weight on top of the quesadilla as it cooks ensures even contact with the hot skillet, leading to a more uniformly crisp and golden surface.
- Tip: Make a big batch of filling for meal prep. The spinach-mushroom mixture keeps beautifully in the fridge for 3-4 days, so you can assemble a fresh, hot quesadilla in minutes throughout the week.
FAQs
Can I make these quesadillas ahead of time?
You can absolutely prepare the filling 2-3 days in advance and store it in an airtight container in the fridge. I’d recommend assembling and cooking the quesadillas fresh, though, for the best texture. A pre-made and reheated quesadilla will never be as crisp as one cooked right before serving. If you must reheat, an air fryer or toaster oven will get you closer to that original crispness than a microwave.
What’s the best way to get a really crispy tortilla?
The key is medium, consistent heat and not too much oil. You want the pan hot enough to sizzle but not so hot that the tortilla burns before the cheese melts. Also, make sure your filling isn’t too wet—cooking off the liquid from the spinach and mushrooms is crucial. A dry filling equals a crisp shell, every single time.
Can I use frozen spinach instead of fresh?
Yes, but you need to handle it correctly. Thaw the frozen spinach completely and then wring it out in a clean kitchen towel or with your hands until it’s as dry as humanly possible. If you skip this step, the excess water will make your filling soggy. Honestly, fresh is easier for this recipe, but frozen works in a pinch if you’re diligent about drying it.
My cheese keeps leaking out while cooking. What am I doing wrong?
This usually means you’re either overfilling or your heat is too high. If the heat is too high, the outside browns before the cheese has a chance to melt and seal the edges from the inside. Try lowering the heat slightly and using a moderate amount of cheese directly on the tortilla to create a “glue” barrier before adding the main filling.
Are corn tortillas a good low-carb alternative?
Corn tortillas are traditionally gluten-free, but they aren’t necessarily lower in carbs than flour tortillas. For a truly low-carb version, look for specific low-carb or keto-friendly tortillas made with almond flour or coconut flour. Just be aware they can be more delicate, so handle them gently when flipping.
Spinach Mushroom Quesadillas
Make easy, cheesy Spinach Mushroom Quesadillas in just 20 minutes! A crispy, satisfying vegetarian meal the whole family will love. Get the simple recipe now!
Ingredients
For the Ingredients
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4 large flour tortillas (low-carb if preferred)
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2 tbsp olive oil or avocado oil (divided)
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8 oz cremini or baby bella mushrooms (thinly sliced)
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1 small yellow onion (finely diced)
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2 cloves garlic (minced)
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5 oz fresh spinach leaves
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1.5 cups shredded Monterey Jack or mozzarella cheese
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0.5 tsp ground cumin
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0.25 tsp smoked paprika
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Salt and black pepper (to taste)
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A pinch red pepper flakes (for a little heat)
Instructions
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Start by prepping your vegetables. Thinly slice the mushrooms, finely dice the onion, and mince the garlic.01
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Heat one tablespoon of oil in your large skillet over medium heat. Add the diced onion and cook for about 3-4 minutes, until it becomes soft and translucent. Next, add the sliced mushrooms.02
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Cook the mushrooms for 5-7 minutes, stirring occasionally. Then, add the minced garlic, cumin, smoked paprika, and a good pinch of salt and pepper. Stir constantly for about 30 seconds until the garlic is fragrant.03
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Add the massive handfuls of fresh spinach to the skillet. Within a couple of minutes, the spinach will wilt down dramatically. Continue cooking for another minute or two to allow any excess liquid from the spinach to evaporate.04
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Transfer the spinach and mushroom filling to a bowl and wipe the skillet clean with a paper towel. Return the skillet to medium heat and add the remaining half tablespoon of oil, swirling it to coat the bottom.05
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Place one tortilla in the skillet. Sprinkle half of the shredded cheese evenly over one half of the tortilla. Then, spoon half of the spinach-mushroom mixture over the cheese. Finally, top with a bit more cheese.06
-
Carefully fold the bare half of the tortilla over the filled side. Press down gently with your spatula. Cook for 2-3 minutes, until the bottom is golden brown and crisp.07
-
Slide your spatula fully underneath the filled half for support, and with a confident motion, flip it over. Cook for another 2-3 minutes on the second side until it’s equally golden and the cheese is audibly bubbling and melted inside.08
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Slide the finished quesadilla onto a cutting board and repeat the entire process with the remaining tortilla and filling. Let them rest for a minute before slicing.09
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Use a sharp knife or a pizza cutter to slice each quesadilla into three or four wedges. Serve immediately.10
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