Ingredients

Filling

  • 6 medium flour tortillas
  • 250 g mushrooms, sliced
  • 150–200 g fresh spinach
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 150–200 g mozzarella, grated
  • 75–100 g cheddar cheese, grated
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp chili flakes, optional
  • ½ tsp Italian seasoning or oregano
  • 1 tbsp fresh parsley or coriander, chopped

Optional creamy element

The photo looks particularly cheesy, but you can add:

  • 2 tbsp cream cheese or
  • 2 tbsp sour cream

1. Cook the mushrooms

Heat a large skillet over medium-high heat.

Add the olive oil and butter.

Add the sliced mushrooms in a fairly even layer. Cook for 5–7 minutes, stirring occasionally, until they become nicely browned and most of their moisture has evaporated.

Don’t overcrowd the pan—this helps the mushrooms brown instead of steaming.

2. Add onion and garlic

Add the sliced onion and cook for another 2–3 minutes.

Add the minced garlic, oregano/Italian seasoning, black pepper and chili flakes.

Cook for about 30–60 seconds, just until fragrant.

3. Add the spinach

Add the spinach a handful at a time.

Cook for 2–3 minutes, stirring, until completely wilted.

Season with salt.

If there is a lot of liquid in the pan, continue cooking for another minute or two until the filling is relatively dry.

Remove from the heat.

Important: Let the filling cool for a few minutes before assembling. Excess moisture can make the tortillas soggy.

🧀 4. Assemble the quesadillas

Lay one tortilla flat.

Spread a little mozzarella and cheddar over half of the tortilla.

Add a generous layer of the mushroom-spinach mixture.

Add another layer of cheese.

If using cream cheese, spread a thin layer over the tortilla before adding the filling.

Fold the tortilla over to create a half-moon.

Repeat with the remaining tortillas.

🔥 5. Make them crispy

Heat a clean skillet over medium heat.

Lightly brush the outside of each quesadilla with butter or a little oil.

Place the quesadilla in the hot pan.

Cook for approximately 2–3 minutes per side, pressing gently with a spatula, until:

  • the tortilla is golden brown
  • the cheese has melted
  • the filling is hot

Flip carefully.

For the beautiful browned patches in the picture, don’t move the quesadilla around too much while it’s cooking.

🔪 6. Cut and serve

Transfer to a cutting board and let it sit for 1–2 minutes.

Cut each quesadilla into 2–3 wedges.

Serve immediately.

🌶️ Great dipping sauces

Garlic yogurt sauce

Mix:

  • ½ cup Greek yogurt
  • 1 tbsp mayonnaise
  • 1 small grated garlic clove
  • 1 tsp lemon juice
  • pinch of salt
  • black pepper

Spicy sauce

Mix:

  • 3 tbsp mayonnaise
  • 1 tbsp hot sauce
  • ½ tsp garlic powder
  • squeeze of lemon

⭐ For the closest result to the photo

Use mozzarella + cheddar, rather than mozzarella alone. The mozzarella gives you those stretchy melted strands while cheddar provides a stronger flavor and golden color.