Dinner/ Lunch/ Side Dishes/ Soups & Stews/ Vegan/ Vegetarian

Garlic Mushroom Whole Wheat Quesadillas with Broccoli Spinach Soup

3 March 2021

Looking for a side to go with soup? Something else than bread? Then these garlic mushroom quesadillas are for you! Super quick and easy to make and elevates your soup from a lunch to dinner (or just for lunch, depending on how hungry you are ;-).

I served it with a broccoli & spinach soup, all together one healthy meal. Any soup would do of course! The soup is vegan, the quesadillas are vegetarian.

Garlic Mushroom Whole Wheat Quesadillas with Broccoli Spinach Soup

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Dinner, lunch
By Saffron Serves: 3-4
Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes


  • Quesadillas
  • 1 tbsp olive oil
  • 1 packet storebought (whole wheat) tortillas (6-8 pieces)
  • 250 - 300 g mushrooms - I prefer chestnut, halved
  • 1 large garlic clove, finely sliced
  • 1 sprig of thyme, leaves removed from stem
  • Small bunch parsley, roughly chopped
  • 175 - 200 g grated cheese
  • Pepper & Salt
  • Broccoli Spinach Soup
  • 1 tbsp olive oil
  • 1 onion, roughly chopped
  • 1-2 celery sticks, roughly chopped
  • 3-4 garlic cloves, roughly chopped
  • 1 whole broccoli, stem finely chopped, the rest torn into smaller pieces
  • 2-3 handfuls fresh spinach or ± 150 g frozen creamed spinach (see notes)
  • 2 - 3 medium potatoes, peeled and cubed
  • 1 liter vegetables stock (enough to just cover all the vegetables while cooking, it's ok if a few pieces are sticking out a bit)
  • Pepper & Salt


The Soup (± 30 minutes)


Best to start with the soup, then you can make the quesadillas while it's boiling.


Add a drop of oil to a large sauce pan and add the onions, sauté until translucent and fragrant on medium heat, ± 3 minutes.


Add the garlic and celery, sauté until translucent and fragrant on medium heat, ± 3 minutes.


Add the broccoli and potatoes and give it a good stir, ± 2 minutes.


Add the stock and bring to a boil.


Now you can start on your quesadillas, see below.


Simmer for ± 15 minutes until you can prick a fork into the potatoes.


Add the spinach and let it melt or wilt (depending on if you're using frozen or fresh spinach), ± 2 minutes.


Remove from the heat and blend with a hand blender until smooth.


Taste and season to your liking.


If cooled down too much heat it up just before serving.


Served with a sprinkle of parsley and a drop of good quality olive oil.

Quesadillas (± 20 minutes)


Heat a drop of oil in a cast iron skillet or non stick frying pan.


Add the halved mushrooms and without moving them let them sauté on medium heat 1 side to caramelize, ± 4 minutes. It's important not to move them around or they will release moisture and steam instead of crisping up.


Add the garlic and thyme and give everything a stir making sure the other sides of the mushrooms are now touching the surface of the pan.


Let them sauté again without moving them around, ± 4 minutes. Add a drop of oil if you feel the pan is a bit too dry.


Season with Pepper & Salt.


Remove from the pan and set aside, turn heat down.


Lay out a tortilla and spread a third or a quarter (depending on if you have 6 or 8 sheets) of the mushrooms out over the tortilla.


Cover the mushrooms with some parsley and generously with the grated cheese.


Place another tortilla on top.


Turn the heat back up in the frying pan, heat a drop of oil, and carefully place the quesadilla in the pan. Fry ± 3 minutes on each side until nice and crisp and the cheese has melted.


Feel free to try out different vegetables, for example courgette, cauliflower or fennel.

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