Spinach and Mushroom Quesadillas

5 from 2 votes

Spinach and Mushroom Quesadillas

Crispy and melty spinach and mushroom quesadillas loaded with hearty portobellos, smoked gouda, and blistered cherry tomatoes.

Prep Time5

Cook Time10

Total Time15

Course: Entree

Cuisine: American

Servings:

Calories: 600kcal

Author: Fox Valley Foodie

Ingredients

2 large portobello mushrooms (stem and gills removed)
1 tablespoon olive oil
2 cups fresh spinach
8 cherry tomatoes (halved)
2 teaspoons balsamic vinegar
1 cup smoked Gouda
2 flour tortilals (8" wide)
salt and pepper to taste

Instructions

Slice mushrooms into meaty strips, approximately ½" thick, and add to a large bowl with olive oil, salt and pepper. Toss to coat.
Place mushrooms in large skillet set over medium heat. Cook until tender, then add balsamic vinegar, stir to coat, and remove from skillet.
Add tomatoes and cook for approximately two minutes, or until tomatoes are heated through and blistering.
Remove tomatoes from skillet and add spinach. Cook spinach for 30 seconds, or until it is wilted. Remove from skillet.
Assemble the quesadillas by adding half of the mushrooms, tomatoes, and spinach to each tortilla. Top each quesadilla with ½ cup of shredded cheese and fold shut.
Cook tortillas in a large skillet set over medium-low heat. Cook 3 minutes per side, or until the cheese has melted and tortilla has browned.

Notes

Scale this recipe up as needed. Plan on using one large mushroom cap, one cup of fresh spinach, 2 tablespoons of tomatoes, and ½ cup of cheese per quesadilla.

Nutrition