Crispy Mushroom Spinach and Avocado Quesadillas
Elevate your quesadilla game with these Crispy Mushroom Spinach and Avocado Quesadillas—a tantalizing fusion of earthy, creamy, and cheesy flavors. This recipe pairs golden-brown sautéed cremini mushrooms with vibrant wilted spinach, a creamy layer of mashed avocado, and a gooey cheddar-mozzarella cheese blend, all tucked inside perfectly crisped flour tortillas. The quick 15-minute cook time and wholesome ingredients make these quesadillas an irresistible choice for a satisfying vegetarian lunch or dinner. Serve them hot with your favorite salsa or sour cream for a fresh, flavor-packed twist on a classic comfort food.
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 1 cup Cremini or button mushrooms
- 2 cups Fresh spinach leaves
- 1 large Avocado
- 1.5 cups Shredded cheese blend (cheddar and mozzarella recommended)
- 2 tablespoons Olive oil
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
- 1 tablespoon Butter
Instructions
Clean and slice the mushrooms thinly. Mince the garlic clove.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds, until fragrant.
Add the sliced mushrooms to the skillet, sprinkle with salt and black pepper, and cook for 5-7 minutes until softened and golden brown. Set aside.
In the same skillet, add the remaining tablespoon of olive oil and toss in the spinach. Cook for 2-3 minutes, just until wilted. Remove from heat.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Lightly mash it with a fork, leaving it slightly chunky for texture.
Spread a layer of mashed avocado on one-half of each tortilla. Top it with a layer of mushrooms, followed by sautéed spinach and a generous sprinkle of shredded cheese.
Fold the tortillas in half to create semicircles.
Heat a clean skillet or griddle over medium heat and add a small amount of butter. Place one or two folded tortillas (depending on skillet size) in the pan and cook for 2-3 minutes on each side, pressing gently with a spatula, until the tortillas are golden and crispy and the cheese is melted.
Repeat with the remaining quesadillas, adding more butter to the skillet as needed.
Slice the quesadillas into wedges and serve hot. Enjoy your Crispy Mushroom Spinach and Avocado Quesadillas!
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.3 g | 171% | |
| Saturated Fat | 51.1 g | 256% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 3.2 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1529 mg | 118% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
