Introduce your kids to some veggies when they are sandwiched with cheese and tortillas! These spinach mushroom quesadillas are a hit.
I love spinach. It grows well in the garden, and in abundance. Kids don't always love it raw in a salad so it's fun to find new ways to present it. These quesadillas smother veggies with cheese - what's not to love?
Spinach is also perfect in Spinach Artichoke Pastry, for an upscale appetizer. You can either pick mushrooms up at the store, or go foraging if you are confident in your skills. Make sure you know How to Clean Wild Mushrooms and you'll be all set!
Key Ingredients
Tortillas - Feel free to use corn or flour here.
Cheese - Aged cheddar is great and well-loved, or pick up something fun like chihuahua or queso quesadilla if you're at the store.
Veggies - I pair mushrooms and onions with the spinach for a delightful combo.
How to Make Vegetarian Quesadillas
***See recipe card below for precise measurements and instructions.***
Step 1: Sauté mushrooms and onions until good and soft.
Step 2: Begin layering with cheese and spinach.
Step 3: Add mushroom mixture.
Step 4: Top with anything else you like plus more cheese. Then add a tortilla and bake.
FAQs
If you're going with straight cheese, I do a skillet, or line them all up on my Blackstone. But when we make super hearty options with lots of bulky fillings, I prefer to bake. You can make enough for the whole family at once, plus you don't flip them so you won't lose any of the filling!
Feel free to add in some cooked chicken here for added protein. These are vegetarian as-is, which makes them perfect for serving guests that follow that. But there's always the option to add meat! You can also add some olives or other marinated goodies to elevate your flavours here and make a fancy quesadilla for yourself.
Photos by Dante from Shire by the Sea
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Spinach Mushroom Quesadilla
Ingredients
- 4 - 6 large mushrooms sliced thin
- 1 large onion diced
- 8 - 10 6-inch tortillas we used corn
- 3 cups shredded cheese we used aged cheddar
- 4 cups spinach leaves with stems cut off
- Pickled sweet chili peppers and olives optional
- Ground chipotle pepper optional
Toppings:
- Salsa or diced tomatoes
- Sour cream
- Guacamole
Instructions
- Preheat oven to 350°F.
- Cut up your onions into small bits, and add them to a large skillet, with a tablespoon of oil or butter or fat, and fry on medium heat.
- Add sliced mushrooms and some sprinkles of salt and with a spatula stir together until mushrooms and onions are soft. If you are adding chipotle or another ground pepper for kick, mix in now. Keep warm on burner.
- On a baking sheet, or dish, lay out your tortillas and add mushroom mix, with spinach next and cheese on top. Don’t add too much cheese, especially around the edges, as it will all melt out. Place another tortilla on top and gently press down. Don’t crowd them on the sheet and use two pans if necessary.
- Heat in oven for 6-8 minutes until cheese is melted and tortilla is slightly browned. Take out a let cool for a minute. Bring to the cutting board and slice into quarters.
Notes
- If not consumed, refrigerate leftovers for up to 3 days.
- Reheat in oven or toaster oven. Some even enjoy them cold!
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