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    Home » Mexican

    Spinach and Mushroom Quesadillas

    Published: May 5, 2017 · Modified: Jan 30, 2023 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 42 Comments

    9085 shares
    Jump to Recipe

    Crispy spinach mushroom quesadillas with sweet caramelized onions, mushrooms, and spinach on whole wheat tortillas loaded with pepper jack cheese make a delicious lunch or dinner.

    stack of spinach and mushroom quesadiilas with chips, avocado and lime on the side

    Quesadillas are one of our favorite go-to for school lunchboxes, weeknight dinners, and lazy weekend lunches. These quesadillas can also be served as a snack or appetizer for parties making them a perfect easy vegetarian starter dish.

    Jump to:
    • Why We Love These EASY Quesadillas
    • Ingredients
    • How to Make Spinach Mushroom Quesadillas
    • Tips
    • More Mexican-Inspired Recipes You'll Love
    • Recipe
    spinach, mushrooms , tomatoes and cilantro on a cutting board

    Why We Love These EASY Quesadillas

    • no-fail recipe
    • great way to get kids to eat vegetables
    • you can add more or less cheese
    • a healthy and nutritious meal in 20 minutes
    • Meal Prep recipe - make the filling ahead of time
    stack of spinach mushroom and onion quesadillas on a white plate

    Ingredients

    • Baby Spinach - Use pre-washed baby spinach and there is no need to chop. You can also use regular spinach in this recipe, just make sure it's thoroughly dried and then roughly chopped. Frozen spinach will also work well in this recipe, simply thaw and squeeze out all the excess water.
    • Mushrooms - White mushrooms work the best but feel free to use your fav mushrooms. Remember to wash and then pat dry them well so the filling does not become watery
    • Onions - Sliced Red or Yellow Onion, sautéed in oil add a nice hint of sweetness to the filling
    • Cheese - We love pepper jack cheese in this recipe. I have also used mozzarella cheese and it tastes delicious. To make vegan quesadillas, try Miyoko's Creamery Vegan Cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
    • Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato, and habanero tortillas or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and textures are spot on. And if you are wondering where to buy them, many local grocery stores including whole foods carry Siete tortillas.

    How to Make Spinach Mushroom Quesadillas

    Step 1: Rinse and dry the mushrooms. Thinly slice the onion and mushrooms.

    baby spinach, sliced mushrooms and onions on a wooden cutting board

    Step 2: In a large skillet add some oil. Add the sliced onions and cook them on medium heat until they are lightly caramelized.

    onions being sauteed in a pan

    Step 3: Add sliced mushrooms and cook until they are tender, about 5 minutes on medium heat. Note: Do not cover the pan so any of the excess moisture can evaporate

    sauteed onions and mushrooms in a pan

    Step 4: Add the baby spinach, a little bit at a time, and gently mix it all until the spinach is wilted.

    sauteed onions, mushrooms and baby spinach in a pan

    Step 5: Shred the cheese, we love pepper jack cheese in this recipe. Sometimes I also use mozzarella cheese in which case I add some red pepper flakes to the filling.

    shredded cheese

    Step 6: Heat a large skillet/grilling pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute. Flip with a spatula, spread a thin layer of the cooked veggies.

    tortilla topped with spinach, onion and mushroom filling

    Step 7: Spread a layer of shredded cheese on top.

    cheese topped on a tortilla over spinach and mushroom filling

    Step 8: Carefully place the second tortilla on top of the cheese and press it gently with the spatula. Add a few more drops of oil while pressing gently. Pressing helps the quesadilla stick together and makes it easier to flip over.

    Cook the other side until both sides are nice and crispy golden brown and the cheese starts to melt. Gently put the quesadilla on a cutting board and cut it into 4(more or less) slices using a pizza cutter.

    Serve spinach mushroom quesadillas with fresh guacamole or salsa!

    stack of spinach and mushroom quesadillas

    Tips

    • Depending on how big your tortilla is, it might be a good idea to just spread the filling and cheese on half of the tortilla and then fold over the other half on top.
    • You can prep the filling 2 to 3 days in advance. Keep it refrigerated. Perfect Lunch Box recipe that is easy and hearty.

    More Mexican-Inspired Recipes You'll Love

    • Spicy Chicken Tinga
    • Instant Pot Chicken Tortilla Soup
    • Black Bean and Corn Quesadillas
    • One Pot Chicken Enchilada Quinoa 
    • Instant Pot Spicy Taco Pasta
    • Enchilada Casserole

    ★ Have you tried this spinach mushroom quesadillas recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    stack of spinach and mushroom quesadiilas with chips, avocado and lime on the side
    Print Recipe Pin Recipe Save Saved!
    5 from 8 votes

    Crispy Spinach, Mushroom and Onion Quesadillas

    These delicious crispy mushroom quesadillas are packed with veggies topped with spicy pepper jack cheese on tortillas and cooked to perfection.
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Entree
    Cuisine: Mexican
    Servings: 4
    Calories: 431kcal
    Author: Archana Mundhe

    Ingredients

    • 1 large onion thinly sliced
    • 8 oz white mushrooms rinsed, dried and sliced
    • 6 cups baby spinach
    • 1 cup shredded pepper jack cheese
    • 3 tablespoons oil
    • 8 whole wheat tortillas
    • 1 teaspoon red chili flakes optional

    Instructions

    • In a large skillet over medium heat, add 1 tablespoon oil. Add the sliced onions and cook them until they are lightly caramelized.
    • Add sliced mushrooms and cook until tender for about 5 minutes on medium heat. Do not cover after adding the mushrooms so any excess moisture can be evaporated.
    • Add the spinach, a little bit at a time, and mix it until the spinach is wilted. Remove from heat.
    • Heat a large griddle or pan on medium heat. Place a tortilla on the pan, apply little oil on both sides and cook for a minute, flipping with a spatula until the tortilla is hot. Spread a thin layer of the cooked veggies on the tortilla. Spread a layer of shredded cheese on top.
    • Carefully place the second tortilla on top of the cheese and press it gently with the spatula. Add few more drops of oil while pressing gently. Pressing will help the quesadilla stick together and should be easier to flip it over. Cook until both sides are nice and crispy golden brown and the cheese starts to melt! Gently put the quesadilla on a cutting board and cut into 4(more or less) slices using a pizza cutter.
    • Serve with fresh guacamole and salsa.

    Notes

    • Cheese - We love pepper jack cheese in this recipe. I have also used mozzarella cheese and it tastes delicious. To make vegan quesadillas, try Miyoko's Creamery Vegan Cheese. Is there a vegan cheese you prefer? Please comment below, I will love to know and it will also benefit other readers.
    • Tortillas - I usually make these quesadillas with whole wheat tortillas, trader joes sundried tomato, and habanero tortillas or corn tortillas for gluten-free quesadillas. Recently I also tried making these quesadillas with Siete Foods almond flour tortillas that are paleo-friendly and vegan. The taste and texture are spot on. Many local grocery stores including whole foods carry Siete brand tortillas.

    Nutrition

    Calories: 431kcal | Carbohydrates: 40g | Protein: 16g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 620mg | Potassium: 494mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4437IU | Vitamin C: 16mg | Calcium: 384mg | Iron: 3mg
    Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Update Notes: This recipe was originally posted in 2017, but was updated in Sep 2019 with new photos.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Fairytales & Foibles says

      May 05, 2016 at 4:33 pm

      You just made my mouth water! 🙂 Yum!

      Reply
      • Archana says

        May 05, 2016 at 4:35 pm

        Thank you ❤️❤️

        Reply
    2. Hans Susser says

      May 05, 2016 at 10:52 pm

      Great !Another winner with this dish 🙂 Cheers 🙂
      Regards,
      Hans
      .|
      http://www.ChefsOpinion.org

      Reply
      • Archana says

        May 06, 2016 at 8:10 am

        Thank you for kind words!!

        Reply
    3. healthyindiankitchen says

      May 06, 2016 at 3:19 am

      Absolutely love the colours! and these look fantastic! Mexican being one of my favorite cuisines, I am sure going to give these a shot :)...thanks for sharing 🙂

      Reply
      • Archana says

        May 06, 2016 at 8:10 am

        Thank you!! I hope you like it!

        Reply
    4. srividhya says

      May 06, 2016 at 9:15 am

      Wonderful.. Happy cincodemayo..

      Reply
      • Archana says

        May 06, 2016 at 9:16 am

        Thank you Srividya!

        Reply
    5. Freda @ Aromatic essence says

      May 06, 2016 at 6:31 pm

      Looks so good! Yum!

      Reply
      • Archana says

        May 06, 2016 at 7:50 pm

        Thank you Freda!!

        Reply
    6. Sudhir Suvarna says

      May 12, 2016 at 6:15 am

      Are you on Instagram, Archana ?

      Reply
      • Archana says

        May 12, 2016 at 6:25 am

        Yes! Please check Ministry_of_curry

        Reply
        • Sudhir Suvarna says

          May 12, 2016 at 6:27 am

          Followed you....Easier to like all your work there. 🙂

          Reply
          • Archana says

            May 12, 2016 at 7:45 am

            Thank you!

            Reply
            • Sudhir Suvarna says

              May 12, 2016 at 7:53 am

              I messaged you on Instagram...

        • Sudhir Suvarna says

          May 12, 2016 at 6:35 am

          Followed you.

          Reply
    7. JD says

      May 13, 2016 at 10:12 pm

      Hey 🙂 the pics of food in your website are awesome. Loved it

      Reply
      • Archana says

        May 14, 2016 at 5:45 am

        Thank you for your kind words!!

        Reply
    8. Sudhir Suvarna says

      May 23, 2016 at 5:58 am

      Reblogged this on Suvarna Ventures and commented:

      You won't be hungry for days once you try this for sure. Another one from Archana's kitchen.

      Reply
    9. Mann Kaundal says

      May 23, 2016 at 11:14 am

      Hey Archana!
      What a Dish! and so easy to make. Loaded with nutrition as well. Thanks for sharing. You have earned one admirer here. I'll be trying my hand on this one. 🙂

      Reply
      • Archana says

        May 23, 2016 at 11:25 am

        Thank you Mann for your lovely comments and following me! I hope you enjoy the quesadillas as much as I do.

        Reply
        • Mann Kaundal says

          May 24, 2016 at 11:12 am

          Hi. 🙂
          Kudos to you and your passion.
          Your Quesadillas were so tempting.
          Though I am a foodie and a health enthusiast but not equally good in kitchen. I am hoping to follow some of yours recipes. 🙂

          Reply
          • Archana says

            May 24, 2016 at 11:13 am

            Thank you Mann for your kind words!

            Reply
    10. meetruchisharma says

      June 02, 2016 at 7:43 am

      Hi Archana, great to connect with you. I loved this recipe. I make quesadillas for my fam as well and they are a complete favorite with them. I have tried the tomato, onion, cheese, corn and capsicum ones and they turned out amazing. Thanks for sharing this recipe, will surely try! Happy cooking and stay connected 🙂

      Reply
      • Archana says

        June 02, 2016 at 10:46 am

        Thank you Ruchi!

        Reply
    11. Grubbing With Jess says

      May 05, 2017 at 7:44 pm

      Quesadillas are one of my favorite foods! I'm definitely going to be trying this one out!!

      Reply
      • Archana says

        May 05, 2017 at 8:21 pm

        Mine too, Jess! Do let me know how they come out for you.

        Reply
    12. annika says

      May 06, 2017 at 8:05 am

      Love the recipe... in my case, I would need a lot of practicing to flip it without making a mess, but my son just looked at it and said "Make it!" So I guess, there's no getting out of it now!

      Reply
      • Archana says

        May 06, 2017 at 8:55 am

        Thank you Annika! So here is an easier way, Warm up one tortilla, spread the veggies and cheese on the half side of the tortilla. Then fold over the other half over the filling. Press with a spatula and cook for a minute. Once the cheese starts to melt, flip over the other side and cook for few more minutes. Even your son can make them. Let me know how you guys make out!

        Reply
        • annika says

          May 06, 2017 at 11:22 am

          Yes, I saw that you had mentioned the easy way in your post and thought... "Yeah that's for me!" But I will try the more difficult way, maybe I won't be so bad at it! 🙂

          Reply
          • Archana says

            May 06, 2017 at 1:25 pm

            Go for it!!

            Reply
    13. tingleurtastebuds says

      May 06, 2017 at 1:32 pm

      Am drooling here Archana. An easy but wholesome attack of quesadillas. Yumm.
      Meena

      Reply
      • Archana says

        May 06, 2017 at 5:23 pm

        Thank you Meena! We love quesadillas too, healthy and yummy!

        Reply
    14. Starr @ The Misfit Baker says

      May 12, 2017 at 7:46 pm

      These look wonderful! I love quesadillas! ?

      Reply
      • Archana says

        May 12, 2017 at 10:00 pm

        Thank you!

        Reply
    15. Medha Rajamanur says

      December 12, 2019 at 9:52 am

      Made a great school lunch due to its simplicity, easy yet yummy.

      Reply
      • Archana says

        December 12, 2019 at 10:04 am

        Thank you for the feedback Medha! Do try out the black bean and corn quesadillas too.

        Reply
    16. Prajakti says

      February 07, 2020 at 12:19 am

      Hi Archana! Looks like a great recipe! And spinach and mushrooms is one of my favorite combos! One question- no salt pepper or any other spices for this one?

      Reply
      • Archana says

        February 07, 2020 at 12:09 pm

        I love to bring out the flavors of mushrooms and spinach, it has some red chili flakes for spice and the pepper jack cheese also adds a nice touch of flavor without overpowering!

        Reply
    17. Rupali says

      October 15, 2020 at 8:34 am

      This recipe is quick and delicious! I never was a fan of mushrooms, but that has definitely changed! This quesadilla recipe is just what a busy mom of two with a full time job has been looking for- an easy weeknight meal with tons of flavor and very little prep time. A hit in our household!5 stars

      Reply
    18. Ritika Satiani says

      November 30, 2020 at 7:51 pm

      Amazing recipe that kids devour!5 stars

      Reply
    19. Ilze says

      January 02, 2021 at 8:11 am

      This is one of my favorite recipes too make. It's just so easy but oh so tasty!
      I do like to add sweet potato to make it a bit more filling. *chef's kiss!5 stars

      Reply

    Primary Sidebar

    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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