Mushroom and Spinach Quesadilla with Garden Salad
Elevate your mealtime with this quick and delicious Mushroom and Spinach Quesadilla paired with a refreshing Garden Salad! This recipe marries the earthy flavors of sautéed button mushrooms and fresh spinach with gooey melted mozzarella, all folded into perfectly crisped flour tortillas. Ready in just 25 minutes, it's an ideal choice for busy weeknights or casual lunches. The accompanying garden salad, featuring vibrant mixed greens, juicy cherry tomatoes, and crisp cucumber, is finished with a light and zesty lemon dressing for a wholesome, flavorful balance. Packed with nutrients and bursting with freshness, this vegetarian dish is sure to satisfy while keeping things light and simple. Perfect for quesadilla lovers looking for a healthy twist—serve it hot and enjoy!
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Recipe Information
Ingredients
- 4 pieces Flour tortillas
- 200 grams Button mushrooms, sliced
- 100 grams Fresh spinach, chopped
- 150 grams Shredded mozzarella cheese
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 200 grams Mixed salad greens
- 100 grams Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1 tablespoon Lemon juice
- 1 tablespoon Extra virgin olive oil
- 1 teaspoon Honey (optional)
Instructions
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
Add the sliced mushrooms and sauté for 5-6 minutes until softened and golden brown.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt and black pepper, then remove the mixture from the pan and set it aside.
Wipe out the skillet, then heat it over medium heat.
Place one tortilla in the skillet, sprinkle half of the shredded mozzarella on one side, and layer half of the mushroom-spinach mixture on top of the cheese.
Fold the tortilla in half to create a half-moon shape. Press down gently and cook for 2-3 minutes per side until golden brown and crispy. Repeat with the second tortilla and remaining filling.
While the quesadillas are cooking, prepare the garden salad by combining salad greens, cherry tomatoes, and cucumber in a large bowl.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, and honey (if using) to create a simple dressing.
Drizzle the dressing over the salad and toss gently to combine.
Cut the quesadillas into wedges and serve immediately alongside the fresh garden salad.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3350 mg | 146% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 19.0 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1556 mg | 120% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2450 mg | 52% | |
*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.
