These mushroom and spinach quesadillas have quickly become a favorite in my kitchen. Golden, crispy tortillas filled with melted cheese and sautéed vegetables make a satisfying, easy meal any night of the week.
I’m a big fan of anything wrapped in a tortilla. From the crunchy tortilla chips you get at the start of a meal to soft flour tortillas around sizzling fajitas, tortillas are a constant in my Mexican-food cravings. Quesadillas are especially perfect when I want something cheesy, warm, and topped with fresh vegetables.
This version features sautéed mushrooms and baby spinach combined with a creamy mix of cheeses. The filling is simple but flavorful: mushrooms browned with a little olive oil and salt, wilted spinach, and a combination of shredded Mexican-style cheese and muenster for extra creaminess. The result is a melty, savory filling tucked between two lightly crisped tortillas.
💭 Helpful tips
- I usually buy pre-washed bagged baby spinach for convenience, but if you use fresh bunches make sure to rinse the leaves thoroughly to remove any grit.
- If you’re not a fan of spinach, try kale or arugula instead — both work well when briefly sautéed.
- Baby portobello (baby bella) mushrooms are my preference, but white button mushrooms are a fine substitute.
- Muenster cheese melts beautifully and adds creaminess; combining it with a Mexican cheese blend gives the best texture and flavor.
- A standard Mexican blend usually includes Monterey Jack, cheddar, Asadero, and queso quesadilla-type cheeses.
- For a richer quesadilla I place two slices of muenster in each; use one slice to reduce calories if you prefer.
- When making quesadillas at home, I often fold a single tortilla in half. For a thicker, more sandwich-like quesadilla, stack one tortilla on top of another before flipping.
- A cast iron skillet is ideal for even browning and a naturally nonstick surface; avoid worn Teflon pans to reduce risk of chemical exposure.
- There will likely be leftover mushroom and spinach filling — it makes a great omelet or can be mixed into pasta, rice, or salads.
🔪 How to make mushroom and spinach quesadillas
Pre-step
Prepare two pans: a large sauté pan or wok for the vegetables and a separate skillet for cooking the quesadillas. A heavy cast iron skillet works particularly well for achieving a crisp, golden tortilla.
Step one
Gather fresh baby spinach and mushrooms. Make sure the spinach is clean and the mushrooms are wiped or gently rinsed and sliced.
Step two
Slice the mushrooms evenly so they cook at the same rate.
Step three
Heat the wok or sauté pan over medium heat and add olive oil. When the oil shimmers, add the sliced mushrooms and a pinch of salt. Sauté until mushrooms release their moisture and begin to brown, about 5 minutes.
Step four
Add the spinach and cook just until it wilts, about 2–3 minutes. Remove the vegetables from the pan to prevent overcooking and set aside.
Step five
Assemble your cheeses and tortillas. Shredded Mexican blend and muenster slices work best together for creaminess and stretch.
Step six
Heat a clean skillet over medium heat and add a small drizzle of olive oil. Place one tortilla in the pan and swirl it so the oil coats the surface evenly.
Step seven
Place a slice of muenster on the tortilla and sprinkle with shredded Mexican cheese. Cover the pan to help the cheese melt without over-browning the tortilla. Watch the bottom and reduce heat if it browns too quickly.
Step eight
Spoon the mushroom and spinach mixture onto the melted cheese. For an extra cheesy layer, add another slice of muenster, then top with a second tortilla. Flip carefully and brown the second side until both tortillas are a pleasant golden color.
Repeat this process to make additional quesadillas as needed.
Step nine
Transfer each finished quesadilla to a cutting board and slice into quarters. Serve warm with your preferred sides — guacamole, salsa, sour cream, or black beans all complement these nicely.
Folding a tortilla in half makes for a classic, slightly thinner quesadilla. I love serving these with several dips so everyone can customize each bite.
Doesn’t that look delicious? These quesadillas are quick, adaptable, and great for weeknights or casual entertaining.
Other quesadilla ideas
- Crab and spinach quesadillas
- Cheesy vegetarian quesadillas
May all your dishes be delish. If you try this recipe, I’d love to hear how it turned out — swap cheeses or greens to make it your own.
Mushroom and Spinach Quesadillas
Ingredients
- 2 tablespoons olive oil
- 10 ounces portobello mushrooms, sliced
- 3 cups baby spinach (about 5 ounces)
- 1/2 teaspoon salt
- 4 flour tortillas
- 3/4 cup shredded Mexican cheese blend
- 4 slices muenster cheese (optional: 2 slices per quesadilla)
Instructions
- Heat a wok or large sauté pan over medium. Add the olive oil; when it shimmers, add the sliced mushrooms and salt. Sauté for about 5 minutes until browned.
- Add the spinach and cook 2–3 minutes until wilted. Remove the vegetables from the pan to stop further cooking.
- Heat a clean skillet over medium and add a small drizzle of oil. Place one tortilla in the skillet and swirl to coat with oil.
- Place a slice of muenster on the tortilla, sprinkle with half of the shredded Mexican cheese, and cover the pan until the cheese begins to melt. Watch the bottom so it does not burn.
- Spoon the mushroom and spinach mixture over the melted cheese, add another muenster slice if desired, and top with a second tortilla. Flip carefully and brown the other side until golden.
- Transfer the quesadilla to a cutting board, slice into quarters, and serve immediately with your favorite dips.
Notes
Calorie estimate assumes two slices of muenster per quesadilla. For lighter versions, use one slice or reduce the amount of shredded cheese. Leftover filling works well in omelets or mixed into grain bowls.
Nutrition (per serving)
Calories: 401 kcal | Carbohydrates: 39 g | Protein: 32 g | Fat: 32 g | Saturated Fat: 15 g | Sodium: 560 mg | Fiber: 4 g
Previously published in March of 2017.