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Creamy Spinach & Mushroom Quesadillas are a delightful vegetarian dish that combines the rich flavors of sautéed mushrooms and fresh spinach with a creamy cheese filling. These quesadillas are not only easy to make but also offer a perfect balance of textures and flavors, making them an excellent choice for lunch, dinner, or even a quick snack. The creamy, savory filling encased in a crispy tortilla is sure to please both vegetarians and meat-lovers alike.

Easy Creamy Spinach and Mushroom Quesadillas

Indulge in the deliciousness of creamy spinach and mushroom quesadillas, a perfect vegetarian dish that brings together sautéed mushrooms, fresh spinach, and a rich cheese filling all wrapped in crispy tortillas. Easy to make and packed with nutrients, these quesadillas are great for lunch, dinner, or a quick snack. Customize with proteins or spices to suit your taste—this recipe is sure to be a hit with everyone, whether vegetarian or meat-lover!
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Ingredients
  

2 cups fresh spinach, chopped

1 cup mushrooms, sliced (button or cremini work well)

1 cup cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 clove garlic, minced

1 tablespoon olive oil

4 large flour tortillas

Salt and pepper to taste

Optional: Red pepper flakes for heat

Optional: Fresh cilantro or parsley for garnish

Instructions
 

Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they are golden brown and tender. Add the minced garlic and cook for an additional 1 minute until fragrant.

    Add Spinach: Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat.

      Mix Cheese: In a mixing bowl, combine the softened cream cheese, mozzarella cheese, and grated Parmesan cheese. Stir in the sautéed mushroom and spinach mixture until well combined.

        Prepare Quesadillas: Heat a non-stick skillet over medium heat. Place one tortilla in the skillet and spread a quarter of the cheese and vegetable mixture evenly over half of the tortilla. Fold the other half over to cover the filling.

          Cook Quesadillas: Cook for 3-4 minutes on one side until golden brown and crispy. Carefully flip the quesadilla and cook for an additional 3-4 minutes on the other side. Repeat with the remaining tortillas and filling.

            Serve: Remove the quesadillas from the skillet and let them cool for a minute. Cut into wedges and serve warm, garnished with fresh cilantro or parsley and a sprinkle of red pepper flakes if desired.

              Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings