Mushroom and Spinach Quesadillas
These are not just any mushroom and spinach quesadillas. For starters, the mushrooms are sauteed in butter and garlic. They are a tasty side dish all on their own. Then they are layered with a savory cheese mixture that brings the flavor to another level. Using a sharp cheese like Swiss or Gruyere are a delicious contrast to the buttery mushrooms. Using the same pan you can crispy up the tortillas as you cook the quesadilla. The outside of the quesadilla picks up on the leftover butter and garlic flavor left in the pan. It is just an all around delicious dish.
I use baby bella mushrooms. However, you can use button mushrooms as well. Or even saute your favorite wild mushroom mix. Maybe throw in a little truffle oil to elevate it further! Make sure to clean off the mushrooms and remove the stems before slicing. No one wants chunks of earth and dirt in their quesadilla! You can change up the type of cheese you use as well. I find that a sharper cheese pairs well the the buttery mushrooms. But cheddar or mozzarella work just fine. The mixture of mayo and Dijon mustard also make for a surprising flavor tucked under the spinach and mushrooms.
This makes a great lunch, they are even tasty the next day. Just pack them in an airtight container. Throw them back into a pan the next day to warm them up! I have served them for dinner with some rice on the side, or perfect for an after school snack. They even travel well if you need a dinner to eat in the car in between practices!
Mushroom and Spinach Quesadillas
ingredients
2 cups stem removed, sliced thin baby bella mushrooms
½ tbsp minced garlic
1/4 tsp kosher salt
pinch of pepper
½ cup mayo
1 tbsp dijon mustard
1 tsp honey
½ cup shredded gruyere cheese (or cheddar, Swiss, whatever you like!)
½ tbsp roughly chopped parsley
1 cup baby spinach, roughly chopped
2 flour or spinach tortillas
instructions
1. In a large sauté pan, over medium heat, melt the butter, then add the mushrooms, stirring to coat. Let sauté for 2 minutes, then add in the garlic, salt and pepper, sauté for about 6 minutes more until the mushrooms have softened. Sprinkle parsley over top and gently move around the pan.
2. Remove mushrooms from the pan and turn off the heat.
3. In a small bowl mix together the mayo, Dijon mustard, and honey, then fold in the cheese until well combined.
4. Lay a tortilla out on a flat surface. Spoon about 2-3 tablespoons of the cheese mixture on to one half of the tortilla. Spreading with the back of the spoon.
5. Layer the spinach over top of the cheese mixture, then add about ¼ cup of the sautéed mushroom’s over the spinach. Then bring the empty side of the tortilla over top, folding it in half.
6. Turn the heat to low on the pan, then add the folded tortilla to the pan. Cook for about 2-3 minutes until the tortilla browns and flip, cooking for another 2 minutes until the cheese mixture melts.