Mushroom Quesadillas Healthy
Elevate your weeknight dinner game with these healthy mushroom quesadillas, a perfect fusion of flavor and nutrition. Packed with savory sautéed mushrooms, sweet red bell peppers, and nutrient-rich spinach, this recipe brings a vibrant veggie medley to the forefront. Seasoned with aromatic paprika and cumin, and layered with gooey melted mozzarella or cheddar cheese, these quesadillas boast a satisfying balance of indulgence and wholesome ingredients. Wrapped in hearty whole wheat tortillas and paired with optional garnishes like fresh avocado slices, salsa, or Greek yogurt, they’re an easy, 25-minute meal that’s perfect for busy lifestyles. These vegetarian quesadillas are not just healthy—they’re irresistibly delicious.
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 2 cups White or cremini mushrooms, sliced
- 1 medium Red bell pepper, diced
- 3 cups Spinach, fresh
- 0.5 teaspoon Paprika
- 0.5 teaspoon Cumin
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Whole wheat tortillas
- 1 cup Shredded mozzarella or cheddar cheese
- 1 medium Avocado, sliced (optional, for garnish)
- Fresh salsa or Greek yogurt (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and sauté for 1 minute until fragrant.
Add the sliced mushrooms and diced red bell pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and the peppers soften.
Stir in the fresh spinach, paprika, cumin, salt, and black pepper. Cook for 2-3 minutes until the spinach is wilted. Remove the vegetable mixture from the skillet and set aside.
Wipe the skillet clean with a paper towel and return it to medium heat.
Place one tortilla flat in the skillet. Sprinkle approximately 2 tablespoons of shredded cheese evenly over one half of the tortilla.
Top the cheese with a portion of the cooked vegetable mixture, spreading it evenly. Add another 2 tablespoons of cheese on top of the vegetables.
Fold the tortilla in half to form a semicircle. Press down gently with a spatula to ensure even cooking.
Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and crispy and the cheese is melted.
Transfer the cooked quesadilla to a cutting board and repeat with the remaining tortillas and filling.
Slice each quesadilla into wedges and serve warm. Garnish with sliced avocado, fresh salsa, or a dollop of Greek yogurt if desired.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 155.8 g | 57% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 24.2 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1489 mg | 115% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5513 mg | 117% | |
*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.
