entrees

Curried Mushroom and Spinach Quesadillas

A vegetarian-friendly appetizer to include in your repertoire of recipes for entertaining. A satisfying meatless filling of wild mushrooms seasoned with curry powder, spinach and Havarti cheese is layered between flour tortillas. Photo credit: Joanne Bruno from Eats Well with Others.
15 min
PREP TIME
20 min
COOK TIME
240
CALORIES
10
INGREDIENTS

INGREDIENTS

  • 2 tablespoons (3 mililiters) olive oil
  • 2 large shallots , chopped (about 1/3 cup/75 ml)
  • 3 cloves garlic , minced
  • 2 teaspoons (20 mililiters) Organic Curry Powder
  • 8 ounces (250 grams) assorted wild mushrooms , such as shiitake, oyster and cremini, sliced
  • 3 medium tomatoes , chopped (about 1 1/2 cups/375 ml)
  • 4 flour tortillas , 8-inch (20 cm)
  • 4 slices light Havarti cheese
  • 2 cups (500 mililiters) loosely packed baby spinach leaves
  • 1/2 cup (135 mililiters) plain 2% Greek yogurt

Preparation

  • 1 Heat oil in large nonstick skillet on medium heat. Add shallots and garlic; cook and stir 3 minutes or until tender. Add curry powder; cook and stir 30 seconds or until fragrant. Add mushrooms; cook and stir 5 minutes or until tender. Add tomato; cook and stir 1 minute. Transfer mushroom mixture to bowl. Wipe skillet clean
  • 2 To assemble quesadillas, place 2 tortillas on work surface. Divide mushroom mixture, cheese slices and spinach evenly between tortillas. Top with remaining tortillas
  • 3 Brush skillet with oil. Heat on medium heat. Cook 1 quesadilla at a time for 2 to 3 minutes per side or until cheese is melted and tortilla is lightly browned. Cut each into 6 wedges. Serve with yogurt or sour cream

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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