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Spinach-and-Mushroom Quesadillas

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

Source: Everyday Food, March 2004
Total Time Prep Servings

Ingredients

Directions

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.

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Reviews

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How would you rate this recipe?
67
  • 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.
    Reply
  • 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.
    Reply
  • janeyazici
    25 JAN, 2011
    Yes, where are those ingredients!
    Reply
  • Walli
    22 JAN, 2011
    Where are the ingredients for this recipe?
    Reply
  • 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.
    Reply
  • rselch
    17 FEB, 2010
    PLEASE add nutritional info!!!
    Reply
  • eicartleehr
    20 JAN, 2010
    These were SO GOOD!! One of our favorites now. I thought they were better without the salsa.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply

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