Spinach Portabello Quesadillas

    35 minutes

    You can use either spinach or silverbeet in these delicious vegetarian quesadillas. Cut into four triangles and serve with guacamole.

    212 people made this

    Serves: 4 

    • 1 1/2 bunches spinach or silverbeet, washed
    • 250g grated cheddar cheese
    • 40g butter
    • 2 cloves garlic, chopped
    • 4 portabello mushroom caps, sliced
    • 4 large tortillas
    • 1 tablespoon vegetable oil

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Chop the spinach or silverbeet into 2cm strips and steam until it wilts then squeeze out excess moisture. Set aside in a colander.
    2. Sprinkle all the cheese across one side of each tortilla. Place tortillas - cheese side up - under the grill, and grill 5 minutes, or until cheese is melted.
    3. Melt the butter in a frypan over medium heat. Stir in garlic and mushrooms, and cook about 5 minutes. Mix in spinach, and continue cooking 5 minutes. Place an equal amount of the mixture on the cheese side of each tortilla. Fold tortillas in half over the filling.
    4. Heat oil in a separate frypan over medium heat. Place quesadillas in the frypan one at a time, and cook 3 minutes on each side, until golden brown. Cut each quesadilla into 4 wedges to serve.

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    Reviews in English (171)


    I found this was a little greasy, however my family thought it was great.  -  27 Oct 2010


    Made these last night and they were great-just spiced them up a little. Made the four for two of us for dinner.  -  01 Oct 2008


    Used different ingredients. I added some chopped green chilli and sprinkled a little tabasco on them for good measure!  -  01 Oct 2008

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