Spinach, mushroom and mozzarella quesadillas

Brandi Bidot

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These quesadillas are loaded with earth mushrooms, fresh baby spinach and topped off with shredded mozzarella. Serve these tasty meatless quesadillas with salsa or guacamole.

Spinach mushroom and mozzarella quesadillas recipe

These easy mushroom and spinach quesadillas are not only super easy to make, but they are full of healthy ingredients. Skip the flour tortillas and opt for a healthier version such as a whole grain tortilla. The mozzarella adds a little cheesy goodness and also helps hold the veggies in place. This is a great way to also sneak veggies into your kids' diets.

Spinach, mushroom and mozzarella quesadillas recipe

Yields 2 quesadillas


  • 1 cup mushrooms, sliced (these can be cooked or eaten raw)
  • 2 cups fresh baby spinach
  • 4 medium-sized whole grain tortillas
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • Nonstick cooking spray


  1. Heat a large pan over medium heat.
  2. On a tortilla, add 1/2 cup of sliced mushrooms and 1 cup of the baby spinach. Sprinkle with mozzarella and top with an additional tortilla. Repeat with remaining tortilla and ingredients.
  3. Spray the pan with the nonstick cooking spray and add 1 of the quesadillas to the pan cooking 3 to 4 minutes per side. Repeat with the second quesadilla. Cut into wedges and serve warm.

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Brandi Bidot
Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic eating and tries to eat as natural and as unprocessed as possible. Frequenting farmers markets for the freshest produce possible, Brandi prefers to cook all of her family’s meals at home. She has a background in nutrition and photography and is the creator of the food blog Simplylovefood.com.