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Goat Cheese,Spinach & Mushroom Quesadilla

Raven Higheagle


For a meatless Monday this is perfect. Quesadillas come together quickly and easily, the tangy goat cheese blends so well with the spinach and mushrooms. It will soon become a family favorite in your house and something that your kids will love. Pare this with some refried black beans, soup or fresh fruit and you have a complete meal in a snap.


☆☆☆☆☆ 0 votes

Makes 4 (1 per serving)
5 Min
20 Min
Pan Fry


  • 1 Tbsp
    olive oil
  • 1/2 small
    onion, thinly sliced
  • 1 pkg
    mushrooms, cleaned and sliced
  • 4 c
    baby spinach
  • 4 oz
    simi-soft goat cheese
  • 4 large
    whole wheat tortillas
  • 2 medium
    tomatoes, sliced

How to Make Goat Cheese,Spinach & Mushroom Quesadilla


  1. Heat oil in a large nonstick skillet.
  2. Add the onions and cook on medium heat until golden brown.
  3. Remove from the pan and set aside.
  4. Add mushrooms to the skillet and cook for 3 to 4 minutes.
  5. Add the spinach and cook until wilted.
  6. Transfer mushroom and spinach mixture to a bowl.
  7. Spread the goat cheese on each tortilla.
  8. Top with the mushroom & spinach mixture, tomato slices and browned onions.
  9. Fold close and press gently.
  10. Wipe skillet and place over medium-high heat, toast quesadillas 2 minutes per side.

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