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Portobello and Spinach Quesadilla

« WeCare Blog | March 27, 2019 |
Portobello and Spinach Quesadilla


 Appetizers, Main Dish


 Low-Carb, Mexican, Vegetarian

 Prep Time

 5 minutes

 Cook Time

 15 minutes

 Total Time

 20 minutes


 8 people


 135 kcal per serving



  • 1 pound spinach washed
  • 2 portobello mushroom caps sauteed or grilled
  • 1 clove garlic minced
  • 1 medium onion sliced thin and caramelized
  • 1/2 tablespoon olive oil
  • 4 flour tortillas 12 in low carb
  • 1/2 cup cheddar cheese shredded



  1. In a large skillet, heat the olive oil over medium heat. Saute the garlic for 1 minute, and then add the spinach. Cook until the spinach is wilted and turn off the heat. Set aside.

  2. Lay out 2 of the flour tortillas on a flat surface. Top with 1/2 cup of the cheese, spreading evenly over the tortillas. Divide the portobello mushrooms, the onions and the spinach among the tortillas. Top with remaining tortillas and press to seal.

  3. Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.

  4. Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with salsa and cilantro sprigs.