Spinach + Mushroom Quesadilla Recipe

Spinach + Mushroom Quesadilla Recipe

spinach and mushroom quesadilla recipe

Usually when someone says quesadillas, your first thoughts will go to seasoned meat and veggies with Mexican flavors and spices. Sure, mushrooms might be added into the mix, but they’re certainly not the star of the dish, and a mushroom quesadilla is certainly not going to be the first one that comes to mind!

Allow me to blow your minds with this super simple and delicious quesadilla recipe that not only features spinach and mushrooms as the main ingredients, but also worcestershire sauce as the key to the unique and savory flavor that these quesadillas are bursting with!

Let’s make a Spinach + Mushroom Quesadilla!


  • Mushrooms (4 cups sliced) (I used white mushrooms)
  • Baby Spinach (1 Bag)
  • Shredded Mozzarella Cheese
  • Grated Parmesan Cheese
  • Worcestershire Sauce (2 tbsp) (I’m all for store brand stuff, but I gotta stick with the Lea & Perrins for my worcestershire.)
  • Garlic (1 clove minced)
  • Extra Virgin Olive Oil (1 tbsp)
  • Better Than Bullion Vegetable Base (½ tsp)
  • Pepper
  • Flour Tortillas


Heat olive oil in large skillet (you’re going to feel silly with this large skillet once everything cooks down, but in order to fit everything from the beginning, the large is easier). Add garlic and sauté for one minute.

Add the spinach, mushrooms, Better Than Bullion, and about 1/4 cup of water. (if you don’t have BTB, ¼ cup of regular veggie broth instead of the BTB + water will be fine…not to semi-Ina Garten you…but Better Than Bullion Really adds such a great depth of flavor that just isn’t there with regular broth or stock!)

Watch everything reduce to nothing like all of your 2020 plans. Once everything has cooked down, add the worcestershire sauce and pepper to taste.

Take a flour tortilla and add a scoop of the spinach and mushroom mixture to half of the tortilla. Top with grated parmesan and shredded mozzarella.

Fold empty tortilla half over the filling and heat in a nonstick pan over medium heat until golden brown for about 3-5 minutes per side. (If you’d prefer to do the quesadillas in the oven, brush the top with olive oil and bake at 350°F for 5-10 minutes until the cheese is melted and the tortilla is golden brown.)

Let cool for a few minutes and serve!

Like this spinach + mushroom quesadilla recipe?

This recipe and others are part of my lifesaving 7-Day Vegetarian Meal Plan. It includes a shopping list and recipes for breakfasts, lunches, and dinners for a full week! All of the recipes can also be easily adapted to include meat or seafood if you choose.

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