I kept my spinach and mushroom quesadillas very simple with classic mozzarella cheese, but you could have fun here and add more flavor by swapping out the cheese or adding a second type of cheese. Adding a few crumbles of feta or a couple of tablespoons of grated Parmesan to the mozzarella would add an extra punch of flavor. Mixing in some smoked gouda would also be amazing! If you want things a little more spicy, you could use pepper jack in place of the mozzarella.
Instructions
Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have release all of their water and it has evaporated out of the skillet. Set the mushrooms aside.
While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.
Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.
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