Garlicky Spinach Mushroom Quesadillas

Meatless, melty, and golden, weeknight dinner in 40

These garlicky spinach mushroom quesadillas are the kind of meatless dinner that never feels like a compromise. Savory mushrooms, wilted spinach, and two kinds of melty cheese get folded into flour tortillas and griddled until deeply golden. They suit busy weeknights, picky eaters, and anyone looking for a satisfying vegetarian meal in about 40 minutes.

Ingredients

• 8 oz cremini mushrooms, thinly sliced
• 5 oz baby spinach
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 oz cream cheese, softened
• 1 cup shredded low-moisture mozzarella
• 4 flour tortillas (8-inch)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp butter, for the griddle

Instructions

1. Heat oil in skillet over medium-high; cook mushrooms 6 minutes until browned.
2. Add garlic; stir in spinach until wilted. Season with salt and pepper.
3. Off heat, stir in cream cheese until creamy; transfer to a bowl.
4. Wipe skillet, butter lightly, and warm tortillas over medium heat.
5. Fill half of each tortilla with mozzarella and mushroom-spinach mixture; fold over.
6. Griddle 2-3 minutes per side until golden; cut into wedges.

Nutrition

This recipe works out to about 359 calories per serving. For the full breakdown, protein, carbs, and fat included, save it in the Forkful app: nutrition is calculated automatically from the ingredient list.

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