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Recipe by Batsheva Kanter

Low Carb Spinach Mushroom Quesadillas

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Low Carb Spinach Mushroom Quesadillas
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
20 Minutes
Diets
- Vegetarian - Pescatarian - Low Carb

These do not need a dipping sauce because all the flavor is inside the quesadilla. These are also great at room temperature, so they’re perfect for a school lunch for discerning taste buds.

Ingredients

Main ingredients

  • 4 cloves garlic, minced

  • 3 tablespoons Gefen Olive Oil, divided

  • 1 (10–12 ounce) pack of crimini or white button mushrooms, washed and sliced thin

  • 1 (16-ounce bag) frozen spinach, defrosted

  • 1/2 a (24.7-ounce) jar Tuscanini Crushed Tomatoes

  • 1 teaspoon salt

  • 1 cup shredded mozzarella

  • 8 low-carb wraps

Directions

Prepare the Quesadillas

1.

Add defrosted spinach to a dish towel and wring dry.

2.

Add garlic and two tablespoons of olive oil to a pan on a medium flame.

3.

When garlic is fragrant, add mushrooms and sauté until all the water released from the mushrooms is cooked out.

4.

Add spinach, crushed tomatoes, and salt to the pan and cook until liquid is reduced.

5.

Remove from flame and add shredded cheese.

6.

Wipe out pan and add one tablespoon oil back in. Add two low carb wraps, spread mixture about half an inch thick on one half of the wrap, and then fold each wrap in half.

7.

Cook on medium flame until each side is toasted. Repeat with the remaining wraps.

8.

Cut each quesadilla in quarters.

Recipe tags

back to school batsheva kanter kitchen coup kitchencoup low carb lunch ideas mushrooms quesadillas spinach super easy
Low Carb Spinach Mushroom Quesadillas

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Fay Friedman
Fay Friedman
3 years ago

Came out really good just like in the cafe

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Rene
Rene
3 years ago

I love this recipe and it’s quickly become a favorite. The recipe is a little unclear when it comes to the wraps but I was able to easily figure it out.

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