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Curried Mushroom and Spinach Quesadillas

A vegetarian-friendly appetizer to include in your repertoire of recipes for entertaining. A satisfying meatless filling of wild mushrooms seasoned with curry powder, spinach and Havarti cheese is layered between flour tortillas. Photo credit: Joanne Bruno from Eats Well with Others.

Ingredients
Serves:
Serving Size: 2 wedges
Directions
15 mins Prep time 20 mins Cook time
15 mins Prep time
20 mins Cook time
  • Heat oil in large nonstick skillet on medium heat. Add shallots and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 30 seconds or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Add tomato; cook and stir 1 minute. Transfer mushroom mixture to bowl. Wipe skillet clean.

  • To assemble quesadillas, place 2 tortillas on work surface. Divide mushroom mixture, cheese slices and spinach evenly between tortillas. Top with remaining tortillas.

  • Brush skillet with oil. Heat on medium heat. Cook 1 quesadilla at a time for 2 to 3 minutes per side or until cheese is melted and tortilla is lightly browned. Cut each into 6 wedges. Serve with yogurt or sour cream.

Nutrition information

(Amount per serving)

  • Calories: 240Cholesterol: 11mg
  • Sodium: 361mgProtein: 11g
  • Total Fat: 12gFiber: 2g
  • Carbohydrate: 22g

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