Mushroom and Spinach Quesadilla with Garden Salad

Elevate your mealtime with this quick and delicious Mushroom and Spinach Quesadilla paired with a refreshing Garden Salad! This recipe marries the earthy flavors of sautéed button mushrooms and fresh spinach with gooey melted mozzarella, all folded into perfectly crisped flour tortillas. Ready in just 25 minutes, it's an ideal choice for busy weeknights or casual lunches. The accompanying garden salad, featuring vibrant mixed greens, juicy cherry tomatoes, and crisp cucumber, is finished with a light and zesty lemon dressing for a wholesome, flavorful balance. Packed with nutrients and bursting with freshness, this vegetarian dish is sure to satisfy while keeping things light and simple. Perfect for quesadilla lovers looking for a healthy twist—serve it hot and enjoy!

Nutriscore Rating: 72/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 4 pieces Flour tortillas
• 200 grams Button mushrooms, sliced
• 100 grams Fresh spinach, chopped
• 150 grams Shredded mozzarella cheese
• 2 tablespoons Olive oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 200 grams Mixed salad greens
• 100 grams Cherry tomatoes, halved
• 1 medium Cucumber, sliced
• 1 tablespoon Lemon juice
• 1 tablespoon Extra virgin olive oil
• 1 teaspoon Honey (optional)

Directions

Step 1

Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.

Step 2

Add the sliced mushrooms and sauté for 5-6 minutes until softened and golden brown.

Step 3

Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Season with salt and black pepper, then remove the mixture from the pan and set it aside.

Step 4

Wipe out the skillet, then heat it over medium heat.

Step 5

Place one tortilla in the skillet, sprinkle half of the shredded mozzarella on one side, and layer half of the mushroom-spinach mixture on top of the cheese.

Step 6

Fold the tortilla in half to create a half-moon shape. Press down gently and cook for 2-3 minutes per side until golden brown and crispy. Repeat with the second tortilla and remaining filling.

Step 7

While the quesadillas are cooking, prepare the garden salad by combining salad greens, cherry tomatoes, and cucumber in a large bowl.

Step 8

In a small bowl, whisk together the lemon juice, extra virgin olive oil, and honey (if using) to create a simple dressing.

Step 9

Drizzle the dressing over the salad and toss gently to combine.

Step 10

Cut the quesadillas into wedges and serve immediately alongside the fresh garden salad.

Nutrition Facts

Serving size	(1258.6g)

Amount per serving	% Daily Value*
Calories	1445.9

Total Fat 86.1g	0%
Saturated Fat 31.3g	0%
Polyunsaturated Fat 2.9g
Cholesterol 106.6mg	0%
Sodium 3349.6mg	0%
Total Carbohydrate 114.8g	0%
Dietary Fiber 14.6g	0%
Total Sugars 19.0g
Protein 65.0g	0%

Vitamin D 20IU	0%
Calcium 1556.4mg	0%
Iron 11.2mg	0%
Potassium 2450.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.9%

Protein: 17.4%

Carbs: 30.7%