Spinach Portabello Quesadillas

Spinach Portabello Quesadillas


212 people made this

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


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 (3)


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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