Curried Mushroom and Spinach Quesadillas

Curried Mushroom and Spinach Quesadillas

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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.
  • 15m

    prep time

  • 20m

    Cook Time

  • 240


  • 10



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(2 wedges)


  • 2 tablespoons olive oil
  • 2 large shallots, chopped (about 1/3 cup)
  • 3 cloves garlic, minced
  • 2 teaspoons McCormick Gourmet™ Organic Curry Powder, Hot Madras
  • 8 ounces assorted wild mushrooms, such as shiitake, oyster and cremini, sliced
  • 3 medium tomatoes, chopped (about 1 1/2 cups)
  • 4 flour tortillas, 8 inch Substitutions available
    • whole wheat tortillas, 8 inch
  • 4 slices light Havarti cheese
  • 2 cups loosely packed baby spinach leaves
  • 1/2 cup reduced fat plain Greek-style yogurt Substitutions available
    • sour cream


  • 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

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