Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas

Do you need a 10-minute, healthy dinner? Then this recipe is a great choice – and it’s easy on the budget! If you don’t need these to be gluten-free, make these quesadillas with whole-wheat tortillas.

  • Prep time
    10 min
  • Servings
    4 Servings
  • Serving size
    1 quesadilla
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 quesadilla
  • Amount per serving Calories 290

  • Total Fat 11g
    • Saturated Fat 2.5g
  • Cholesterol 10mg
  • Sodium 610mg
  • Total Carbohydrate 35g
    • Dietary Fiber 5g
    • Total Sugars 1g
  • Protein 13g
  • Potassium 630mg


  • olive oil
    1 tbsp
  • white (button) mushrooms (diced)
    2 cup
  • baby spinach
    4 cup
  • garlic (minced)
    1 clove
  • nonstick cooking spray
  • mozzarella cheese (reduced-fat, shredded)
    1/2 cup
  • mozzarella cheese (fat-free, shredded)
    1/2 cup
  • whole-grain tortillas (gluten-free, (such as LaTortilla factory gluten-free wraps))


  1. Heat the olive oil in a non-stick pan over medium-high heat. Add the mushrooms and spinach, and sauté for about 5 minutes, until the spinach wilts. Add the garlic and sauté for 30 seconds. Remove the mixture from the pan and set aside in a bowl.

  2. Spray the pan with cooking spray. Place 1 tortilla in the pan and spread 1/4 of the spinach-mushroom mixture on one half of the tortilla. Mix the two types of cheese together and spread 1/4 cup cheese over the spinach-mushroom mixture. Fold the tortilla in half. Cook for 1-2 minutes. Flip the tortilla and cook for 1-2 more minutes, until golden brown. Cut your quesadilla into triangles.

  3. Repeat procedure for remaining 3 quesadillas.