New This Month

Spinach-and-Mushroom Quesadillas


Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa.

  • Prep:
  • Total Time:
  • Servings: 4

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.

Cook's Notes

The quesadillas can be assembled through step 3 several hours ahead of time; refrigerate until ready to bake. For about the same cost as button mushrooms, cremini offer more flavor and a firmer texture. Trim the tough end of the stems before slicing.

Reviews Add a comment

  • Jolo
    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!
  • Walli
    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.
  • rselch
    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
    DON'T BAKE THEM 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.