Food & Cooking Recipes Appetizers Spinach-and-Mushroom Quesadillas 3.5 (67) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 Try these vegetarian quesadillas on your next meatless Monday. Serve them with your favorite salsa. Ingredients 2 tablespoons canola oil 2 medium red onions, thinly sliced 8 ounces (2 ¼ 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 Directions 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. 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. 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. 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. Rate it Print