Mushroom Spinach & Gruyère Quesadillas

Sautéed baby bella mushrooms, spinach, and a Gruyère Dijon-honey spread folded into crisp tortillas — a 20-minute vegetarian lunch. Creamy, cheesy, and packed with savory flavor, these mushroom quesadillas are a quick and satisfying meal that’s ready in minutes. Sautéed baby bella mushrooms are combined with garlic, fresh spinach, Gruyère cheese, and a creamy Dijon-honey spread, then wrapped in a soft tortilla for the perfect balance of earthy, tangy, and melty goodness. They’re ideal for a simple lunch, light dinner, or easy meal prep, and can be enjoyed warm with a crispy toasted exterior or served chilled on the go.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté the mushrooms. In a large sauté pan, over medium heat, melt the butter, then add the mushrooms, stirring to coat. Let sauté for 2 minutes, then add in the garlic, salt and pepper, sauté for about 6 minutes more until the mushrooms have softened. Sprinkle parsley over top and gently move around the pan.

Step 2

Remove mushrooms from the pan and turn off the heat.

Step 3

Make the spread In a small bowl mix together the mayo, Dijon mustard, and honey, then fold in the cheese until well combined.

Step 4

Lay a tortilla out on a flat surface. Spoon about 2–3 tablespoons of the cheese mixture onto one half of the tortilla, spreading with the back of the spoon.

Step 5

Layer the spinach over top of the cheese mixture, then add about ¼ cup of the sautéed mushrooms over the spinach. Then bring the empty side of the tortilla over top, folding it in half.

Step 6

Toast Turn the heat to low on the pan, then add the folded tortilla to the pan. Cook for about 2–3 minutes until the tortilla browns and flip, cooking for another 2 minutes until the cheese mixture melts.