I always love a quick meatless meal, especially for lunch.
I absolutely adore the flavor profile of the quesadillas! The pepper jack cheese elevates the simple flavors of the mushrooms and spinach creating flavorful and filling vegetarian meal!
These quesadillas would also be fabulous with Chipotle Sour Cream Dip, but on this occasion, I went with a simpler, but still tasty version with sour cream with chives and hot sauce!
Spinach & Portobello Quesadillas
An Amy’s Cooking Adventures Original Recipe
1 tbsp extra virgin olive oil
4 oz Portobello mushrooms, sliced
2 handfuls fresh spinach (1 ½ cups or so)
1 clove garlic, minced
1 small tomato, seeds & pulp removed, diced
½ cup pepper jack cheese, shredded
2 (8-inch) flour tortillas
Spicy Sour Cream Dipping Sauce
½ cup sour cream with chives and onions
1-2 tsp hot sauce (such as Frank’s)
Heat the oil in a skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes or until they have released most of their liquid. Add the spinach and the garlic. Cook for another 1-2 minutes or until the garlic is fragrant and the spinach had wilted. Remove from heat and set aside.
Whisk together the dipping sauce ingredients and set aside.
Meanwhile, preheat a Foreman Grill or Panini press to high (if you don’t have one of these gadgets, you can cook your quesadillas in a hot skillet, with a second heavy skillet resting on top)
Place half of the mushroom filling onto on half of each tortilla. Top with a generous sprinkling of diced tomatoes and shredded cheese. Fold the tortillas in half and place on the preheated grill, seam side angling down (otherwise you’ll lose all the filling!)
Cook for 2-3 minutes or until the cheese is melty and the tortilla is browned. Serve with sliced avocado and prepared dipping sauce.