Mushroom quesadillas

Mushroom quesadillas are amazing and are on the table in no time. This vegetarian dish is great to serve for lunch, brunch, or dinner. Try it!

Ingredients: 2 cups fresh spinach, chopped 1 cup mushrooms, sliced (any variety you prefer) 1 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried thyme (optional) 1 cup shredded cheese (cheddar, mozzarella, or a blend) 4 large flour tortillas Salt and pepper, to taste Cooking spray or extra olive oil for brushing Instructions: Preheat Oven: Preheat your oven to 400°F (200°C). Cook Vegetables: In a skillet, heat the olive oil over medium heat. Add the…

Crispy, cheesy, and loaded with sautéed spinach and mushrooms, these baked quesadillas are a healthier, hands-off alternative to the traditional stovetop method. Perfect as a snack, appetizer, or easy dinner.

The filling for these mushroom quesadillas is made with just 3 ingredients and it's so delicious you won't believe it. You've got to try this!

First of all, naming recipes cracks me up. Spinach and Mushroom Quesadillas with Fontina and Goat Cheese.

Crispy, cheesy quesadillas with mushrooms make a quick snack or a full meal with a salad or soup on the side.

These Spinach and Mushroom Quesadillas are filled with melty, creamy cheese, sautéed mushrooms, and a healthy dose of spinach.

Mushroom Quesadilla from Beaming Baker. Perfectly crisped tortillas packed with sliced, sautéed mushrooms, a touch of garlic and ooey, gooey melted cheese in the best Mushroom Quesadilla! Ready in minutes. Perfect for Cinco de Mayo, lunch and dinner.

Cremini mushrooms, shallots and asparagus pack these mushroom quesadillas for a satisfying plant-based main. Serve with a side of beans or rice.

These vegetarian Mushroom Quesadillas are simple to make and absolutely delicious. They're perfect for a quick weeknight meal or as an appetizer for your next party.