Easy Cheesy Mushroom Quesadillas
These roasted mushroom quesadillas are loaded with sautéed spinach, melted cheese, and pumpkin seeds, served with a creamy avocado-cilantro salsa. Packed with fiber, plant-based protein, and healthy fats, they make a delicious, nutritious, and satisfying meal perfect for weeknights or meal prep.
Equipment
- 1 rimmed baking sheet
- Parchment paper (enough to line the baking sheet)
- 1 large sauté pan
- 1 large blender
- 1 metal spatula
- 1 microplane or zester
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Quesadillas:
- 4 –6 tbsp extra-virgin olive oil
- 20 medium cremini mushrooms quartered
- 8 –10 medium shiitake mushrooms stemmed and quartered
- 2 large portobello mushrooms sliced ¼-inch thick
- 3 medium shallots minced
- 1½ tsp smoked paprika
- Kosher salt to taste
- Freshly ground black pepper to taste
- 3 tbsp pumpkin or sunflower seeds
- 1 lb fresh spinach leaves
- Zest of 1 large lime
- 6 large burrito-size flour tortillas
- 1½ cups Monterey Jack cheese grated
Salsa:
- 12 –14 sprigs fresh cilantro coarsely chopped (stems included)
- 4 scallions coarsely chopped
- 2 medium tomatillos halved
- 1 small avocado peeled and pitted
- 1 small garlic clove halved
- ½ small jalapeño lightly seeded, chopped (adjust for heat)
- ½ tsp cayenne pepper
- Kosher salt to taste
- Zest and juice of 1 large lime
- Lime wedges for serving
- Sour cream optional
- Hot sauce optional
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) and allow it to reach full temperature while you prepare the ingredients. Preheating ensures the mushrooms roast evenly and develop a rich, caramelized flavor. Line a rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Mushrooms: Take your cremini, shiitake, and portobello mushrooms. Quarter the cremini and shiitake mushrooms and slice the portobellos into thin ¼-inch pieces.Inspect each mushroom for dirt; gently wipe off any surface debris with a damp cloth. Avoid washing mushrooms ahead of time to prevent sogginess. Place all the mushrooms on the prepared baking sheet.
- Season and Roast Mushrooms: Sprinkle the minced shallots evenly over the mushrooms. Add 1½ teaspoons of smoked paprika, a generous pinch of kosher salt, and a few twists of freshly ground black pepper. Drizzle 2 tablespoons of olive oil over the mixture and toss gently to coat evenly. Roast the mushrooms in the preheated oven for 15–20 minutes or until they are tender and lightly caramelized. About halfway through, sprinkle the pumpkin or sunflower seeds on top to toast them lightly in the oven. Remove from the oven and let cool slightly.
- Wilt the Spinach: In a large sauté pan, heat ½ tablespoon of olive oil over medium heat until it begins to shimmer. Add half of the fresh spinach leaves to the pan, season lightly with salt, and stir gently. Turn off the heat and allow the residual warmth to wilt the spinach slightly, about 1–2 minutes. Transfer the wilted spinach to a plate to cool. Repeat the process with the remaining spinach. Once cooled, grate lime zest over the spinach to add brightness and a hint of citrus flavor.
- Assemble the Quesadillas: Lay one flour tortilla flat on your work surface. Make a shallow cut from the center to the middle of one edge of the tortilla to make folding easier. Spread ¼ of the grated Monterey Jack cheese on the upper left section of the tortilla. Place a portion of the roasted mushrooms on the upper right section, followed by another layer of cheese on the lower right, and finally a layer of wilted spinach on the lower left. Fold the tortilla clockwise: upper left over the upper right, then over the bottom right, and finally over the lower left to create a compact, layered quesadilla. Repeat with the remaining tortillas and fillings.
- Chill the Quesadillas: Arrange the assembled quesadillas in a single layer on a baking sheet. Cover them with another baking sheet to keep them flat and refrigerate for at least 30 minutes, or up to 6 hours. Chilling helps the quesadillas hold their shape during cooking and allows the flavors to meld.
- Prepare the Avocado Salsa: In a blender, combine the coarsely chopped cilantro (stems included), scallions, halved tomatillos, peeled and pitted avocado, garlic clove, chopped jalapeño, cayenne pepper, and a pinch of salt. Blend until smooth but still slightly textured. Taste and adjust the seasoning with additional salt or jalapeño if you prefer extra heat. Add the zest and juice of one lime and pulse briefly to incorporate. Transfer to a bowl and set aside until serving.
- Cook the Quesadillas: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat until it begins to shimmer. Carefully place three quesadillas side by side in the pan. Cook the first side for 2–3 minutes until golden brown, then use a metal spatula to flip each quesadilla carefully onto the second side. Cook for another 2–3 minutes. Transfer the pan to the preheated oven and bake until the center is heated through, about 5–8 minutes. Repeat with the remaining quesadillas. Alternatively, you can cook all quesadillas on a large griddle in batches and then transfer to the oven to finish.
- Serve the Quesadillas: Arrange the cooked quesadillas on a large serving platter. Serve alongside the prepared avocado-cilantro salsa. Garnish with extra lime wedges, and offer sour cream or hot sauce on the side if desired. Slice each quesadilla into wedges for easy sharing, and enjoy the layers of roasted mushrooms, melted cheese, and flavorful spinach with every bite.
Notes
- Use a mix of mushrooms for depth of flavor. Cremini, shiitake, and portobello work well together, but feel free to experiment with oyster, maitake, or lion’s mane mushrooms.
- To avoid soggy quesadillas, always wipe mushrooms clean rather than washing them in advance.
- Toasting pumpkin or sunflower seeds adds a subtle crunch and nutty flavor that elevates the dish.
- Chilling the assembled quesadillas before cooking ensures they hold their shape and heat evenly.
- The avocado salsa can be made ahead and stored in the fridge for up to 24 hours; adding lime juice prevents browning.
