Spinach and Mushroom Quesadillas


Do you need a 10-minute, healthy dinner? Then this recipe is a great choice – and it's easy on the budget! If you don't need these to be gluten-free, make these quesadillas with whole-wheat tortillas.

Serving Size:

1 quesadilla
Mar2014 mushroom spinach

Nutritional Facts:

Calories: 290.0
Total Fat: 11.0g
Saturated Fat: 2.3g
Carbohydrate: 35.0g
Fiber: 5.0g
Protein: 13.0g
Cholesterol: 10.0mg
Sodium: 610.0mg


  1. Heat the olive oil in a non-stick pan over medium-high heat. Add the mushrooms and spinach, and sauté for about 5 minutes, until the spinach wilts. Add the garlic and sauté for 30 seconds. Remove the mixture from the pan and set aside in a bowl.
  2. Spray the pan with cooking spray. Place 1 tortilla in the pan and spread ¼ of the spinach-mushroom mixture on one half of the tortilla. Mix the two types of cheese together and spread ¼ cup cheese over the spinach-mushroom mixture. Fold the tortilla in half. Cook for 1-2 minutes. Flip the tortilla and cook for 1-2 more minutes, until golden brown. Cut your quesadilla into triangles.
  3. Repeat procedure for remaining 3 quesadillas.


1 tablespoon olive oil 
2 cups white mushrooms, diced
4 cups fresh baby spinach 
1 clove garlic, minced  
Cooking spray 
½ cup reduced-fat, mozzarella cheese, shredded 
½ cup fat free shredded mozzarella cheese
4 gluten-free whole-grain tortillas (such as LaTortilla factory gluten-free wraps)

 Source: diabetes.org

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