Spinach and Mushroom Quesadillas with Fontina and Goat Cheese

A golden tortilla packed with leafy greens and savory fillings for a gourmet meal.

By Medha deb

Created on Sep 16, 2025

A golden tortilla packed with leafy greens and savory fillings for a gourmet meal.

Few dishes offer the simplicity, versatility, and sheer comfort of a well-made quesadilla. While the classic cheese filling is always a hit, this gourmet take—featuring sautéed mushrooms, wilted spinach, creamy Fontina, and tangy goat cheese—elevates the humble quesadilla into a memorable meal. Whether you’re a vegetarian, cheese lover, or simply searching for a new favorite, this guide brings together all you need to know to create Spinach and Mushroom Quesadillas with Fontina and Goat Cheese from scratch.

Naming the Dish: A Playful Approach

How do you name something so full of flavor? It could be called Spinach and Mushroom Quesadillas with Fontina and Goat Cheese, Fontina and Goat Cheese Quesadillas with Spinach and Mushrooms, or simply Quesadillas with a Bunch of Yummy Stuff Inside. No matter the name, the result is an incredibly satisfying and slightly indulgent dish that you’ll want to make again and again.

Why Quesadillas are Always the Right Choice

There’s something irresistible about crisp, golden tortillas enveloping molten cheese and flavorful fillings. Quesadillas are endlessly adaptable for any meal, quick to prepare, and loved by picky eaters and foodies alike. If you’re a true quesadilla enthusiast, you may want to try out other varieties such as:

Shrimp Quesadillas (Quesadillas de Camarones)
Grilled Chicken and Pineapple Quesadillas
Classic Cheese Quesadillas
Vegetarian Quesadillas with assorted vegetables

This spinach and mushroom version brings a vegetarian-friendly approach while packing in plenty of flavor thanks to a few simple techniques and premium ingredients.

Ingredients: Selecting and Preparing the Best

Ingredient	Notes
Flour Tortillas	Large, soft tortillas work best for folding and crisping.
Mushrooms	White or cremini; slice for even cooking and flavor.
Baby Spinach	Pre-washed and ready to wilt in seconds.
Fontina Cheese	Mild, super-melty cheese with just a touch of funk; Monterey Jack is a solid substitute.
Goat Cheese	Tangy, creamy, and full of flavor.
Butter	For sautéing the vegetables and crisping the tortillas.
Sherry or Dry White Wine	Optional, but brings deep flavor to the sautéed mushrooms and spinach.
Salt and Black Pepper	Brings all the flavors together.

The full-bodied taste of Fontina blends beautifully with the punchy goat cheese, creating a luscious and unique cheese pull in every bite. Use Monterey Jack or mozzarella if Fontina isn’t available, but don’t skip the goat cheese if you can help it—it brings a necessary brightness and tang.

Step-by-Step Cooking Instructions

1. Prepare the Mushrooms

Slice a generous portion of mushrooms.
Melt a couple of tablespoons of butter in a large skillet.
Sauté the mushrooms with a sprinkle of salt and pepper until they soften.
Pour in a splash of sherry or dry white wine. Allow the mushrooms to cook until all liquid evaporates, and they develop a golden color—this caramelization intensifies their flavor.

2. Wilt the Spinach

Once mushrooms are done, transfer to a plate.
Add a bit more butter and a splash of sherry or wine to the same skillet.
Add a whole bag of baby spinach. Sprinkle with salt and pepper.
Stir just until wilted—no more than two minutes. Remove from the pan immediately to prevent overcooking.

3. Shred and Prepare Cheese

Remove the wax from the Fontina cheese and grate it finely for even melting.
Open the goat cheese and have ready for assembly.

Assembling the Quesadillas

Proper assembly ensures every bite is harmonious and packed with flavor. Here’s how to layer your ingredients:

Spread a thin layer of butter on one side of a tortilla for crispness. Place buttered side down.
Sprinkle a layer of grated Fontina onto the tortilla.
Evenly distribute wilted spinach over the cheese layer.
Add the sautéed mushrooms on top.
Dot generous spoonfuls of goat cheese across the filling.
Finish with another sprinkle of Fontina.
Top with a second tortilla (buttered side facing out, if desired).

Cooking Technique: Achieving the Perfect Quesadilla

Heat a dry skillet or grill pan over medium heat. You want it hot enough to turn tortillas golden brown and melt the cheese, but not so hot that it scalds the bread before the insides heat through.
Add a small knob of butter to the pan for extra flavor.
Place the assembled quesadilla in the skillet.
Smear the top with a bit more butter.
Cook until the bottom is deep golden and the cheese has begun to melt—about 2-3 minutes.
Flip and continue to cook the other side.
Once both sides are crisp and golden, transfer to a cutting board and cut into wedges.

Serving Suggestions and Pairings

These quesadillas are hearty enough for a main course, but pair delightfully with a range of sides and toppings. Consider these options for a full meal:

Fresh Tomato Salsa: Bright acidity balances the richness of the cheeses.
Guacamole: Creamy, cool, and a classic Mexican sidekick.
Simple Green Salad: With a vinaigrette to add a refreshing counterpoint.
Pinto or Black Beans: Make it even heartier and protein-rich.

Serve immediately while piping hot for the best cheese pull and crispy texture.

Tips for Perfect Quesadillas Every Time

Don’t Overstuff: Too much filling makes it hard to flip and can cause spillage.
Use Fresh Vegetables: Pre-washed baby spinach and freshly sliced mushrooms yield better texture and flavor.
Cheese Choices: If Fontina cheese isn’t on hand, Monterey Jack, mozzarella, or provolone are suitable substitutes.
Adjust Heat Carefully: Medium heat is ideal; too hot and the outside burns before cheese melts.
Butter for Flavor: Smear a little on each side, but don’t drench—too much makes for soggy tortillas.
Let Rest Before Slicing: Wait a minute after cooking to let the cheese set slightly, making neat wedges easier.

Variations and Add-Ons

Extra Veggies: Try adding sautéed bell peppers, caramelized onions, or roasted broccoli.
Swap the Greens: Substitute kale, Swiss chard, or arugula for spinach.
Tweak the Cheese: Blend in manchego, brie, or blue cheese for new flavor profiles.
Use Different Tortillas: Corn, whole wheat, or spinach tortillas work equally well.
Protein Boost: Add cooked chicken, shrimp, or steak for non-vegetarian options.

Storage and Reheating Tips

Cool leftover quesadillas to room temperature, then store in an airtight container in the refrigerator for up to two days.
Reheat in a dry skillet over medium heat to re-crisp, or use a toaster oven. Avoid the microwave to prevent sogginess.

Nutritional Insights

These quesadillas provide a balanced meal rich in calcium, protein, and leafy greens. With minimal oil and plenty of vegetables, they suit most vegetarian diets. For a lighter version, use whole wheat tortillas and reduce the cheese amounts slightly; the robust mushroom and spinach mixture carries much of the flavor load.

Frequently Asked Questions (FAQs)

Q: Can I make quesadillas ahead of time?

A: Quesadillas can be prepared a few hours in advance and refrigerated. Cook just before serving for maximum crispiness and melty cheese.

Q: What’s the best substitute for Fontina cheese?

A: Monterey Jack is the closest in terms of creaminess and meltability. Mozzarella or provolone also work well.

Q: Can I make these gluten-free?

A: Yes, just swap in your favorite certified gluten-free tortillas.

Q: Is it necessary to use both Fontina and goat cheese?

A: You can use just one, but the combination enhances flavor and texture. Goat cheese provides tang, while Fontina lends that classic, stretchy melt.

Q: What if I don’t have sherry or wine?

A: You can skip it, or substitute with a teaspoon of balsamic vinegar for some depth. The step is optional, but adds an extra dimension to the mushrooms and spinach.

Full Recipe Card

Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4 large quesadillas
Difficulty: Easy

Ingredients:

4 large flour tortillas
2 cups fresh mushrooms, thinly sliced
4 cups baby spinach
1 cup grated Fontina cheese
1/2 cup crumbled goat cheese
3-4 tablespoons butter
2 tablespoons dry sherry or white wine (optional)
Salt and black pepper, to taste

Instructions:

Melt 2 tablespoons butter in a skillet over medium-high heat. Add sliced mushrooms, seasoning with salt and pepper. Sauté for 2 minutes, then add sherry or wine if using. Cook until mushrooms are browned and all liquid has evaporated; transfer to a plate.
Return skillet to medium heat. Add another tablespoon of butter and, if desired, a splash of sherry or wine. Add spinach, season lightly, and stir just until wilted, about 1–2 minutes. Remove from heat.
Grate Fontina, and crumble goat cheese if not pre-crumbled.
Smear a little butter on one side of each tortilla. Place tortilla buttered-side down, then layer with Fontina, wilted spinach, mushrooms, and goat cheese. Sprinkle a touch more Fontina on top. Cap with remaining tortilla, buttered side facing up.
In a skillet or grill pan over medium heat, melt a little butter. Cook quesadillas until tortillas are crisp and golden and cheese has melted, about 2–3 minutes per side. Adjust heat if needed to avoid burning.
Transfer to a cutting board, slice into wedges, and serve immediately.

Closing Thoughts

Spinach and Mushroom Quesadillas with Fontina and Goat Cheese promise joyful bites filled with tender greens, earthy mushrooms, and a divine cheese duo. Adaptable, satisfying, and simple to prepare, they belong in every home cook’s rotation. Make them tonight—you’ll savor every bite!

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb