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spinach, mushroom and goat cheese quesadilla

Spinach, Mushroom, and Caramelized Onion Goat Cheese Quesadilla

  • Author: Alex Aldeborgh
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 quesadillas 1x
  • Category: Main Dishes


A modern and more nutritious take on the classic cheese quesadilla.  



  • 1 Vidalia onion, sliced
  • 1 1/2 tbsp olive oil, divided
  • 1 tbsp balsamic vinegar
  • 2 cups sliced mushrooms
  • 4 handfuls baby spinach
  • 4 Angelic Bakehouse sprouted 7-grain wraps
  • 1 small log of goat cheese
  • Zest of 1 lemon


  1. Heat 1 tbsp of olive oil in a skillet on low-medium heat. Add the sliced onion and cook for 20-25 minutes, stirring frequently, until onions are a light golden brown. Deglaze with balsamic vinegar.
  2. Heat remaining olive oil in a separate skillet over medium heat. Add the sliced mushrooms, cooking about 5 minutes, then stir in spinach until wilted. Remove veggies from skillet and wipe clean.
  3. Heat the same skillet on medium heat, and add a few sprays of spray oil.
  4. Arrange the quesadillas by spreading 1-2 tbsp goat cheese on onto each wrap. Top with cooked vegetables and lemon zest, and fold over to close.
  5. Cook each quesadilla 2-3 minutes per side until wrap begins is warm and begins to crisp.

Keywords: goat cheese, quesadilla, caramelized onions