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Spinach and Mushroom Quesadillas

Ingredients

  • 1 5 oz package of baby spinach
  • 1 8 oz package of sliced mushrooms white or baby bella, washed and drained
  • 1 tbsp olive oil or an olive oil spray
  • 1/2 tsp dried parsley
  • 1/8 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • sprinkle of sea salt and cracked black pepper

For assembly of Quesadilla

  • 1 burrito size tortilla
  • 1/4 cup part skim mozzarella cheese
  • salsa/sauce of choice

Instructions

  1. In a large skillet, heat oil on medium heat. Sprinkle sea salt and cracked black pepper. Once oil begins to simmer, add in spinach and mix until spinach is coated with oil. I like to spray a bit of olive oil spray on top of the spinach to help it to sauté and that way I am not using any more oil. Next add in washed and drained sliced mushrooms. Mix.

  2. Add in spices (dried parsley, cayenne pepper, garlic powder, sea salt and black pepper) on top of spinach and mushrooms. Mix together until incorporated.

  3. Allow mixture to fully sauté about 7-9 minutes on medium heat. Spinach should considerably shrink in size.

  4. To assemble quesadilla: Heat tortilla in microwave for 30 seconds. Take a couple of spoonfuls of spinach and mushroom mixture and spread onto one half of the tortilla. Top with cheese. Top with sauce/salsa of choice. Sprinkle on any spices you like. Fold over the other half of the tortilla. Place quesadilla on a pan on medium heat and heat for 1-2 minutes on each side or until cheese melts. Cut into four pieces and enjoy!