This spinach and mushroom quesadilla is crispy on the outside and loaded with gooey cheese and tender mushrooms on the inside! It’s a great way to fill up a quesadilla with plenty of veggies!

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There was a local Mexican restaurant that was our go-to food delivery spot, but they recently closed and I’ve been mourning their menu ever since. I would get the black bean tacos and Alex would get a mushroom quesadilla. Since they closed, I’ve turned to creating some of these favorites at home. I was surprised at how easy it was to recreate this one! A little onion, seasoning, mushrooms, and spinach help create a hearty quesadilla that is a little more exciting than a simple cheese quesadilla.

This is the perfect mushroom quesadilla recipe when you’re craving something cheesy! It’s a great light lunch and this is one of my favorite things for busy days. It’s also a great game day snack and it makes enough to share!

Ingredients & Substitutions

  • Olive Oil- A little olive oil serves as the cooking medium for sautéing the onions, garlic, mushrooms, and spinach. It also helps create a crispy quesadilla while preventing sticking to the pan. A suitable substitution would be avocado oil or canola oil.
  • Onion- Onion contributes a subtle savory flavor to the quesadilla. You could substitute the yellow onion for a red onion or shallot, if prefered.
  • Seasonings – Ground cumin and chili powder add a warm and earthy spice as well as a little smoky flavor to the quesadilla, complementing the mushrooms and spinach. 
  • Tortillas- Flour tortillas serve as the shell for the quesadilla, providing a soft and pliable structure to hold the flavorful filling. You can use a whole wheat tortilla if you prefer. You can also use smaller fajita sized tortillas if you wanted to make smaller quesadillas. I don’t recommend using corn tortillas, but you can if that’s the flavor you prefer.
  • Mushrooms- Sliced baby bella mushrooms contribute a meaty texture and umami flavor to the quesadilla, making it satisfying and hearty. Any variety of mushrooms, such as cremini mushrooms, sliced portobello mushrooms, or oyster mushrooms can be used as a substitute based on personal preference.
  • Spinach- Fresh spinach is an easy way to add some greens to this quesadilla.
  • Monterey Jack Cheese- Shredded Monterey Jack cheese melts well, which is perfect for a quesadilla. Cheddar, pepper Jack cheese, mozzarella cheese, or a blend of Mexican cheeses can be used as a substitute for a different flavor.

How to Make Mushroom Quesadillas

Cook the onions until translucent, then add the mushrooms and continue to cook until golden brown.
Add the spinach and continue to cook for one minute until the spinach is wilted.
Add one of the tortillas and spread â…“ of the mushroom mixture onto one half of a tortilla.
Sprinkle cheese on top, then fold tortilla over.
Cook for 3-5 minutes on each side, until cheese is melted and tortilla is golden brown.
Serve with your favorite toppings for extra flavor.

What to Serve with Quesadillas

Try pairing these spinach quesadillas with my refried beans, Mexican rice, street corn salad, or slow cooker black beans. You really can’t go wrong with any of those side dishes! To add more veggies to your meal, try pairing this recipe with a tasty salad like my Mexican Caesar salad, based on the recipe from Chopt!

Of course, you can also pair this quesadilla with a tasty sauce recipe. I recommend my quesadilla sauce, burrito sauce, cilantro sauce, or taco sauce. They’re all easy to make and packed with flavor. You can also serve these with lime wedges, fresh cilantro, salsa, or tortilla chips.

quesadilla sauce

How to Store and Reheat Quesadillas

To store leftover quesadillas, wrap them individually in plastic wrap or aluminum foil, or store in an airtight container and refrigerate for up to 3-4 days. For reheating, heat in the oven at 350°F for 10-15 minutes, a skillet over medium heat for a crispy texture, or the air fryer for a quicker option, checking every 1-2 minutes to avoid overcooking. To prevent them from drying out, cover quesadillas with foil during reheating. 

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Mushroom Quesadilla

Mushroom Quesadillas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Makes 3 quesadillas 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Mexican Inspired
  • Diet: Vegetarian
Print Recipe

Description

This spinach and mushroom quesadilla is crispy on the outside and loaded with gooey cheese and tender mushrooms on the inside! It’s a great way to fill up a quesadilla with plenty of veggies!

Ingredients

Units Scale
  • 2 teaspoons olive oil
  • 1/2 small onion, finely chopped
  • 8oz baby bella mushrooms, sliced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Pinch of salt
  • 1 cup fresh spinach, chopped
  • 3 large burrito-size tortillas
  • 1 1/2 cups shredded Monterey Jack cheese
  • Optional toppings: salsa, guacamole, sour cream

Instructions

  1. In a large nonstick skillet, heat one teaspoon of olive oil over medium heat for 30 seconds.
  2. Add the chopped onions and cook, stirring occasionally, for 3 minutes until the onions begin to soften.
  3. Add the mushrooms, chili powder, cumin, and salt and continue to cook for 6-7 minutes until the mushrooms have released their moisture and become golden brown.
  4. Add the chopped spinach and continue to cook for one minute until the spinach is wilted.
  5. Transfer the sautéed mushrooms to a bowl.
  6. Add a teaspoon of oil to the hot pan and swirl to coat the dry skillet.
  7. Add one of the tortillas and spread â…“ of the mushroom mixture onto one half of the tortilla. Top with â…“ cup shredded cheese, then fold the tortilla over top of the cheese.
  8. Cook for 3-5 minutes on each side until cheese is melted and tortilla is golden brown.
  9. Add additional oil to the skillet if needed and repeat, cooking the remaining two quesadillas.

  10. Serve with quesadilla sauce, burrito salsa, salsa, or avocado.