Spinach and Mushroom Quesadillas


  • 1 tablespoon olive oil
  • 2 cups white mushrooms, diced
  • 4 cups fresh baby spinach
  • 1 clove garlic, minced
  • Cooking spray
  • ½ cup reduced-fat, mozzarella cheese, shredded
  • ½ cup fat free shredded mozzarella cheese
  • 4 gluten-free whole-grain tortillas (such as LaTortilla factory gluten-free wraps)


  1. Heat the olive oil in a non-stick pan over medium-high heat. Add the mushrooms and spinach, and sauté for about 5 minutes, until the spinach wilts. Add the garlic and sauté for 30 seconds. Remove the mixture from the pan and set aside in a bowl.
  2. Spray the pan with cooking spray. Place 1 tortilla in the pan and spread ¼ of the spinach-mushroom mixture on one half of the tortilla. Mix the two types of cheese together and spread ¼ cup cheese over the spinach-mushroom mixture. Fold the tortilla in half. Cook for 1-2 minutes. Flip the tortilla and cook for 1-2 more minutes, until golden brown. Cut your quesadilla into triangles.
  3. Repeat procedure for remaining 3 quesadillas.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Copied from ” diabetes.org

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