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Spinach & Mushroom Quesadilla

This spinach and mushroom quesadilla is loaded with savory flavors and packed with nutritious veggies. The tender spinach and meaty mushrooms are complemented by melty cheese and a crispy tortilla, making it a delicious and satisfying meal or snack.

Tasty Team
96% would make again
Spinach & Mushroom Quesadilla


for 2 quesadillas

  • 1 tablespoon olive oil
  • ½ cup mushrooms (40 g), sliced
  • 2 cloves garlic
  • 3 cups fresh spinach (120 g)
  • salt, to taste
  • pepper, to taste
  • 3 eggs
  • 2 large flour tortillas
  • 1 cup shredded mozzarella cheese (100 g), double for 2 quesadillas
  • ½ cup shredded parmesan cheese (60 g), double for 2 quesadillas


  • fresh parsley
  • salsa

Nutrition Info

  • Calories 683
  • Fat 43g
  • Carbs 32g
  • Fiber 2g
  • Sugar 1g
  • Protein 42g

Estimated values based on one serving size.


  1. Let the oil heat up in the skillet and add the garlic followed by the mushrooms. Cook until the mushrooms have softened and caramelized a bit.
  2. Add the spinach and cook until spinach has wilted.
  3. Crack in the eggs and scramble with the veggies. Season with salt and pepper, and stir until fully cooked. Remove from the pan and set aside.
  4. Place the tortilla in the skillet and add a layer of both cheeses on half of the tortilla.
  5. Add the scramble, top with more cheese and fold the tortilla in half.
  6. Cook for 6 minutes over medium heat, flipping half way.
  7. Serve with salsa and garnish with fresh parsley.
  8. Enjoy!
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Spinach & Mushroom Quesadilla