Crispy Mushroom, Spinach and Avocado Quesadillas
Delicious, filling vegetarian quesadillas stuffed with mushrooms, spinach and creamy avocado. These quesadillas feature irresistibly crispy sides.
Updated by Kathryne Taylor on October 22, 2024
Sometimes I miss waiting tables and serving drinks. In my busiest moments at the restaurant, my thoughts were consumed with the tasks at hand. I furiously filled drink orders, slinging ice into shiny glasses and pouring liquor by the count in my head, steady as a metronome. I crossed the patio with three drinks in one hand and a water pitcher in the other. I ran to the back to change a keg and dragged the old one out like I had a million times before. My arms were stronger then.
There is satisfaction in a hard day’s work. My shifts were filled with smiles and thank you’s and inside jokes with my fellow waitresses in the corner. Each exchange came with instant gratification because I earned a little something for each drink delivered. At the end of the day, I left work with a wad of money in my wallet and kicked my feet up on the coffee table. I went home and I was done.
Instant gratification is built into blogging, too. I think that’s a significant part of its appeal; clicking publish and receiving near-instant feedback from fellow bloggers and loyal readers is just the best. Your comments, facebook likes and tweets make my day, every day. I also adore the cooking and food photography sides of food blogging—they get me up and moving, chopping vegetables and hopping onto chairs to snap photos. Even though I’m never really “done” at the end of the day when it comes to blogging (there is always more to do), blogging (and all that it encompasses) is what I love to do.
Sometimes, especially on days when I’ve been working all day in front of the computer screen, I procrastinate by daydreaming of a more physically active occupation. I think to myself that I’d rather go home physically tired than mentally drained. I wonder if I should quit my day job to waitress again so I could devote more of my thinking time to this blog. Then I remember the necessity of health insurance and stability, and I shudder at the thought of getting splashed with someone else’s dirty dishwasher. Surely some of you can relate?
Since I’m not going to change my situation in the foreseeable future, I suppose I’ll tell you about these quesadillas. Oh, these quesadillas! Quesadillas are my go-to lazy lunch or dinner for one, but these quesadillas are something special. They’re stuffed with vegetables and greens (and cheese, of course), as well as creamy slices of ripe avocado.
All that said, the quesadilla’s true pièce de résistance is the irresistibly crispy side produced when cheese sizzles between the tortilla and the hot skillet. If your quesadillas or grilled cheese sandwiches have ever leaked cheese out the edge and that cheese has, in effect, fried against the tortilla or bread, you know just how heavenly that super crispy cheese can be. My dad mentioned the other day that my grandmother used to use this method for grilled cheese sandwiches, so I like to think that we both discovered the trick on our own, two generations apart. I’d say the taste preference for crispy cheese must be genetic, but let’s get real: who in her right mind doesn’t like crispy cheese?!
The bottom line here is that these cheesy-crispy-creamy quesadillas would be perfect as Super Bowl finger food, or for tomorrow’s lunch. If you want to change these up with different fillings down the road, I do suggest retaining the avocado in the middle and the crispy, cheesy side. They really take the quesadilla from ordinary to irresistible.
Crispy Mushroom, Spinach and Avocado Quesadillas
Delicious, filling vegetarian quesadillas stuffed with mushrooms, spinach and creamy avocado. These quesadillas feature irresistibly crispy sides.
Ingredients
- 1 tablespoon olive oil
- ½ red onion, chopped
- salt
- 8 to 10 ounces cremini mushrooms (AKA baby bellas), thinly sliced
- 6 ounces baby spinach, roughly chopped
- ½ small lime, juiced
- 2 ½ cups shredded raw Jack or cheddar cheese, divided
- 2 avocados from Mexico, cut into thin slices
- 4 medium whole wheat tortillas
- jarred red salsa
Instructions
- In a large skillet over medium heat, heat oil until shimmering. Add chopped red onion and a dash of salt, stirring occasionally, until the onions are turning translucent. Add sliced mushrooms and cook, stirring occasionally, until tender and turning golden, about 6 minutes. Add half of the spinach mixture, let it wilt a little, and then add the second. Cook until spinach is wilted and the mixture is dry, 2 to 3 minutes or longer. Season with salt and pepper and a splash of lime juice. Remove from heat.
- Divide 1 cup shredded cheese between the 4 quesadillas, covering only half of each tortilla with cheese. Divide the spinach and mushroom mixture evenly on top of the cheese on each quesadilla, then top with avocado slices. Top all of that with 1 cup shredded cheese, divided equally between the 4 quesadillas. Press the empty tortilla halve over the toppings.
- Heat a medium to large skillet (preferably cast iron) on the stove over medium heat. Place one quesadilla (or two, if they fit) into the pan. Cook for a few minutes, then flip carefully with a spatula. Immediately sprinkle some of the remaining cheese over the hot sides of the quesadillas, and let it melt as the other side cooks for a few minutes. Flip each quesadilla, and let the cheese sizzle into the quesadilla for a couple of minutes. Flip and cook the other side for a couple more minutes if necessary, until both sides are a nice, crisp golden brown. Let the quesadillas cool on a cutting board for a few minutes, then slice each quesadilla into three slices using a pizza cutter or a very sharp knife. Serve with salsa.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Update 2/5/13: Thank you to all who entered the giveaway! The lucky winner is Vicki. Best of luck in future giveaways.
Disclosure: This sponsored post is part of the Avocados from Mexico – Game Day Sweepstakes. This is a working partnership with Avocados from Mexico and Muy Bueno Cookbook.
These sound SO good! I can’t wait to try them out. This blog is awesome :D
Ok, sorry for the over commenting but this was so delicious! I served it for a get together and everyone was getting involved and having fun. I had the inside made by the time everyone arrived and then just made the quesadillas to order. That cheese on the outside part is PERFECTION–life skill right there! I was totally nervous about doing it but I am now having a hard time imagining making a quesadilla any other way. Thank you! I added a can of black beans and a can of (rinsed and drained) corn to the inside leftovers for tacos the next day…with your salsa of course. Thanks Kate!
No no, don’t apologize! I love your comments. So glad you loved the quesadillas! That cheese-on-the-outside trick really takes them to the next level. Try it on your next grilled cheese!
Love your commentary on waiting tables!! I leave waiting and end up coming back because of its wonderful flexibility and the quick money! Its an addictive profession–a blessing and a curse.
I made these for dinner. I couldn’t get my hands on avocado, so I left that out, but I added tomatoes instead!
Tomatoes sound like a tasty substitution! Thanks for commenting, Sudh!
These quesadillas are on of my favs! I pair with a glass of Merlot and I’m in Sunday evening heaven. Thank you I love love your recipes.
Thanks, Jennifer! That sounds like a great pairing.
OH GOD BUT WHAT IF I DON’T HAVE TIME TO GO TO MEXICO FOR MY AVOCADOS
You can buy them from wherever you’d like. :)
I loved this! Thank you! What a wonderful low-calorie quick dinner recipe that still tastes like hearty comfort food. Found you on google and am excited to look through more recipes! Thank you!
Hey Laura, glad you found my blog and enjoyed the quesadilla! Hope you enjoy the other recipes just as much. Thank you for saying hello!
Deee-licious – we scraped every crumb from our plates. This is the first time I have dared to add the cheese on the hot side of the quesadillas –(visions of a skillet-mess). . .but the mess didn’t happen and omgoodness they were so good. And, yes, I can see these as finger food in our future :) Thank you for this post.
Awesome! Thank you for letting me know. Glad the cheese-on-the-outside trick worked well for you.
Hi, my name is Kate too!
These were so yummy, can’t wait to have a go at making them again!
Such a great, healthy meal! I can sometimes find it hard to figure out what to cook, being a vegetarian.
Your blog is a lifesaver! So glad I have found it :) Thank you!
Hey Kate! Thank you, I’m so glad you enjoyed the quesadillas!
Great way to enjoy a simple but tasty dinner on a lazy evening. Just one thing, since I am a French, I couldn’t help but notice it felt weird when you wrote “pièce de résistance”, which does not exist… We are used to talk about “plat de résistance” for the part of the meal usually constituted with meat or cooked vegetables.
Anyway, thank you for sharing !
Glad you enjoyed the quesadillas, Jules! Thank you for the head’s up with that phrase.
I tried this recipe using kale instead of spinach- and WOW it was unbelievable! Easily the best quesadilla I have ever had. Definitely going to make it again. Thanks
Woohoo! Thanks, Somil!
I have made this recipe several times and love it. When I say I am making quesadillas, my daughter always asks if they are the spinach mushroom version. She LOVES them!
Hooray! Thank you, Cathy!
WOW amaaaaaaaaaaaaaazing recipes cannot wait to try them out! So stocked I found your page
Thank you, Julia! I’m glad you found my blog!
We tried these Quesadillas and absolutely loved it! I have had to look for this recipe on popular demand today, thanks Kate for sharing this amazing recipe.
Served these as an appetizer for a dinner party. My guest adored them! I am not an avocado fan, so I 86ed that. I used shallots instead of purple onion and the outcome was fantastic! I am a vegetarian, and one of my guest could not believe there was no meat in the quesadillas! Two thumbs way up!
Made this for dinner a few times last week – so easy and delicious after a long day! I was a little afraid it would feel heavy and unhealthy, but I felt great after eating it :)
I’m so glad you’re enjoying these quesadillas, Brita! Yay!
Made this just now for lunch. I’ve been trying to eat a little healthier during the day (mainly so I can indulge on dinner), and my go-to lunch of eggs on a bed of sauteed mushrooms, onions, and spinach has gotten a little boring. I used provolone as that’s all I had on hand, and spread a bit of Peruvian green sauce on top of the cheese, and it is divine!!!
We made these tonight – quick, fresh and fantastic! FIVE STARS!!
Thanks, Cathy!
I live in Panama. Substituting I should a way of life. Spinach is not a thing here, so I substituted kale. This worked really well.
I’m glad it worked well, Marc!
Hi! I just stumbled across this while looking for some inspiration for dinner.
Love your site! Just getting started ion this whole food bloggy thingie myself ;)
I’m cleaning out my fridge that consists of these stray ingredients: spinach and mushrooms. My counter is holding a lone avocado just for those quesadillas. It was MEANT to be! I have to add in one baggie of frozen green chiles from my hoard., though. The stars are aligned and dinner is already going to be fabulous, for sure! Thank you!!
Made these for my 1 year old daughter and I for lunch and they were a huge hit! I now make quesadillas all the time using this cooking method, even when I don’t have these exact filling ingredients.
1 year old, how adorable! Thanks for sharing. :)
Made this per the recipe and it was such a hit. Love the addition of the avocado slices. Bought the ingredients for the vegan Mac and cheese…excited to make it!
Wonderful, Avani! Thanks for your review.
I made these for dinner this evening; so good! As a matter of preference I made guacamole and had it on the side along with your sour “cream”. Delicious, thank you!
Great to hear! Thank you!
Loved it and so did my 12 year old vegetarian son! Left out avocados, may add next time. Makes a bit too much filling IMO but depends on how ‘full’ you want them. But no complaints at all. Lime juice adds just the right flavor.
Thanks for commenting, Kelly!
Flavor is amazing, but it was a mess. Tried using rice tortillas…bad idea on my part. Then used flour tortillas and they fell apart and very difficult to flip with the cheese on the outside. Suggestions?
Oh no! I would use corn tortillas if you need to be gluten free.
I instantly fell in love with you, Kate! I, too, loved waitressing(most days). I describe waitressing as the most fun I’ve ever had earning money — for the exact reasons you describe… I can SO SO SO relate. That was back in college. And now I’m 51(!) but I often think it would still be more fun than a desk job. Being physically, rather than mentally, drained is WAAAY better and more satisfying. I think I would have done well being a pioneer woman: chopping wood and carrying water, feeding and mucking. Anyway, thanks for the great description of waitressing and this delish recipe! – Jen
You’re so sweet, Jennifer! Thank you for your comment.
Excellent!
Sadly, this one was “just okay” for us. I followed the recipe to a T. But I won’t be repeating it as there are simpler quesedillas with more flavor. Sorry :(
I’m sorry you didn’t love this one! I appreciate your feedback, Annie.
Hi Kate,
I tried this recipe, but I’m not sure what I did wrong. The quesadilla tasted great but the veggie mixture was watery which made the quesadilla soggy :( how do I make sure it is crisp? Appreciate your feedback. Thank you :)
Sal
Hi Sal, I’m sorry to hear that! Did you follow step 1 and cook until the mixture was dry? Sometimes spinach can be watery.
Hi Kate,
Thank you for your reply. I think I may have cooked the spinach first which ended up making the mixture watery. I will try next time with cooking the mushrooms first. It was a delicious combo, so definitely want to give it another shot :)
Thanks,
Sal
Made these today for lunch and they were absolutely delicious!!! We didn’t put the cheese on the outside (mainly because I didn’t read that far down the recipe properly!!) but they were still amazing! I sprinkled them with coriander too as I just love it :) and served with some tomatillo salsa….absolutely delicious and everyone was very impressed with how filling they were too :) thank you so much for this delightful recipe!
Thanks for this recipe! I made these for the first time for dinner tonight and both my husband and I loved them. They cooked beautifully and as described. My husband has to limit dark leafy greens (kidney stones), so for his I used red cabbage, sautéed with the mushroom mix, and it worked well. I enjoyed the spinach in mine, though ;) Such a simple recipe and yet such a nice blend of flavors.
Just made this for lunch as I had all of the ingredients on hand (except for the red onion- I subbed a yellow one). WOW. I was blown away by the flavor of this. Easy to make and super delicious! I love quesadillas and had never even heard of a mushroom quesadilla- will definitely be making this regularly! I shared the recipe with all of my friends— thank you so much Kate for all of your delicious and healthy recipes! Keep em coming!
Thank you for sharing, Renée! I appreciate your review.
This recipe was a big hit.My family is super picky and not easy to please. At first, they felt this was a really healthy meaning not good tasting. They loved the quesadilla for the light and fresh taste. Thanks, I will be adding this in my repertoire of recipes.
I love it! Thank you for sharing, Sue.
My daughters discovered crispy cheese while toasting sandwiches in a sandwich toaster! I never knew it was actually ‘a thing’ Will be trying this recipe for our quick lunch today!! =)
This is exactly what I was looking for as a quick lunch for someone that is supposed to ‘stopover’ next week. What would you suggest as a side? PS….I have been making spinach/mushroom quesadillas for years but have never added avocado or fried cheese. Can’t wait to try.
Mexican Brown Rice would be a great option!
Yum!! I don’t know why I never thought to put mushrooms into a quesadilla before. They sing alongside the spinach and avocado. As usual, I added a bunch of extra spices but what a brilliant idea of crisping up the cheese on the tortilla. Omnivore husband gave it a 3.5/5 but this was a perfect home run for me.
I’m so glad you loved it, Carly! I appreciate your review.
This looks delicious. My husband must avoid dark, leafy greens (spinach, pak choi, etc), so I’m trying to think what might be a good substitute for the spinach. Do you have a suggestion?
You can just omit. Let me know what you think!
Yummy!! Would it work to bake the quesadillas in the oven?