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© 2016 by Monika Nowak. 

 

Mushroom, goat cheese and spinach quesadillas

June 21, 2017

I love quesadillas but generally think they are way too heavy and greasy so I came up with this yummy and somewhat lighter version, stuffed with mushrooms, onions, spinach and goat cheese, wrapped in Ezekiel sprouted whole grain wrap. 

 

Really nice flavor combination. Give it a try! 

 

Fresh ingredients are key and the process itself is quite easy. 

 

Sauté mushrooms with onions, then once they are nice and soft mix them with spinach and cheese. Load up your tortillas, grill and voila!

 

Mushroom, goat cheese and spinach quesadillas

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 5

Nutrition per serving: 340 calories, 17 g fat, 31 g carbs, 18 g protein. 

 

Ingredients

  1. 1 large or 2 small organic onions, chopped

  2. 1 small container (8oz) of organic white button mushrooms, sliced

  3. 1 small container (8oz) of organic baby bella "cremini" mushrooms, sliced

  4. 1/2 TBS olive oil

  5. 6 oz (about 3/4 of the package) goat cheese

  6. 1 cup organic raw spinach, chopped

  7. 5 Ezekiel sprouted whole grain tortillas (can be found at Whole Foods freezer)

  8. Salt and pepper to taste

Instructions

  1. Heat oil in a sauté pan over medium heat.

  2. Sauté onions with salt for about 5-7 minutes.

  3. Add mushrooms and sauté for another 7-10 minutes or until both mushrooms and onions are evenly soft. Remove from heat and transfer to a medium bowl.

  4. Add raw spinach and goats cheese and mix well.

  5. Spoon the mixture on top the tortilla, fold and grill in the panini maker till it crisps or sauté in the pan for about 3 minutes on each side.

 

 

 

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