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.
Nutrition (per serving)
| Calories | 520 |
|---|---|
| Protein | 13g |
| Carbs | 30g |
| Fat | 40g |
Ingredients
| Baby bella mushrooms, stems removed, sliced thin | 2 cups |
|---|---|
| Garlic, minced | ½ tbsp |
| Kosher salt | ¼ tsp |
| Black pepper | Pinch |
| Mayo | ½ cup |
| Dijon mustard | 1 tbsp |
| Honey | 1 tsp |
| Shredded Gruyère cheese (or cheddar, Swiss, whatever you like!) | ½ cup |
| Parsley, roughly chopped | ½ tbsp |
| Baby spinach, roughly chopped | 1 cup |
| Flour or spinach tortillas | 2 |
| Butter, for sautéing | As needed |
Step-by-Step Instructions
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.
2 Rest
Remove mushrooms from the pan and turn off the heat.
3 Make the spread
In a small bowl mix together the mayo, Dijon mustard, and honey, then fold in the cheese until well combined.
4 Assemble
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.
5 Layer and fold
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.
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.
Notes & Tips
- Leftover assembled wraps will keep in the refrigerator for 2–3 days. The tortillas may soften over time, but they’re delicious reheated in a skillet, air fryer (350°F for 3–5 minutes), or oven (375°F for 8–10 minutes) to crisp them back up.
- Fully assembled wraps can be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 24 hours.
- If packing for lunch, wait to toast them until just before serving, if possible, to keep the tortilla from becoming soggy.