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Spinach-and-Mushroom Quesadillas

The quesadillas can be assembled through step 3 several hours ahead of time; refrigerate until ready to bake. Serve them with your favorite salsa.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Spinach-and-Mushroom Quesadillas

Source: Everyday Food, March 2004


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Bake until cheese has melted and tortillas are golden brown, turning them once, about 10 minutes. To serve, cut quesadillas into quarters.

Reviews (23)

  • joannloken 26 Oct, 2013

    Made this for an appetizer for a get together on the patio. I prepared these in advance by cooking and cooling the filling & assembling quesadillas. I oiled the outside of the flour tortillas and stacked them, separating each quesadilla with plastic wrap. Kept them cool in refrigerator until I was ready to grill them. I cut into eighths and served them on a large cutting board with sour cream on the side. These were enjoyed by all. Note: I would add garlic as another commenter recommended.

  • spunkymelos 12 Sep, 2011

    We really enjoyed this recipe. The pepper jack we used was a little too spicy for my young son but we enjoyed the flavor. These also make nice finger foods for a small group.

  • janeyazici 25 Jan, 2011

    Yes, where are those ingredients!

  • vwittmann 22 Jan, 2011

    Where are the ingredients for this recipe?

  • megnard 14 Jun, 2010

    LOVED this recipe! I tweaked it slightly by adding one large clove of chopped garlic when the mushrooms were almost finished cooking.

  • rwselch 17 Feb, 2010

    PLEASE add nutritional info!!!

  • eicartleehr 20 Jan, 2010

    These were SO GOOD!! One of our favorites now. I thought they were better without the salsa.

  • mandigrl04 23 Apr, 2009


    Just pan grill them with the oil left over in the pan from the veggies. They get beautifully golden and crispy this way. I baked them and they didn't get golden, or crunchy... just soggy.

    It saves time and dishes to just use the same pan! Great recipe though!

  • maryscar 10 Nov, 2008

    I made this recipe for my family as a side dish. They all loved it! Instead of red onions, I used Vidalia onions, it worked great. I plan to make it as an appetizer next, and cut it into eights.

  • catherine495 6 Nov, 2008

    This was easy and tasted good. My husband thought that the sweetness of the onions was too much, but I liked it. I made it with the black beans with lime.

  • catherine495 6 Nov, 2008

    This was easy and tasted good. My husband thought that the sweetness of the onions was too much, but I liked it. I made it with the black beans with lime.

  • AJN 3 Nov, 2008

    This recipe was very easy to make, and the quesadillas tasted great! I liked the departure from regular quesadillas using cheddar cheese or mozz. We don't eat a lot of meat in my house, and this was a great simple recipe without meat. It also goes great with Salsa Verde!

  • chefnana 2 Nov, 2008

    I was curious about the delicious salsa in the picture. Can you please tell what this is and where I can get the recipe for it?

  • JanieRanger 30 Oct, 2008

    Please add nutritional information to your web recipes. I know the information is in your magazine, but sometimes it is easier to come to the web site. Thank you

  • bevlachow 29 Oct, 2008

    I agree. I have been looking for the calory count.

  • lighthouselady517 29 Oct, 2008

    Would you please provide nutritional information with the recipes?

  • piglett40 29 Oct, 2008

    It does look like salsa verdi. I would make a Guacamole to serve with the quesadillas. That would be yum.

  • clarajohn 28 Oct, 2008

    It looks like salsa verde, which is made from tomatillos.

  • clarajohn 28 Oct, 2008

    It looks like salsa verde, which is made from tomatillos.

  • roundhouse27 28 Oct, 2008

    What is the salsa in the picture?

  • Encee 28 Oct, 2008

    Is that a salsa verde in the pic?

  • hepkat 27 May, 2008

    SImply Superb. One of the best quesadillas recipe I have ever come across. My family loved it.

  • leslie farmer 16 Dec, 2007

    I used lowfat wheat tortillas and they took longer in the oven but still turned out really tasty!

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