Tag Archives: goat cheese

Mushroom and Spinach Quesadillas

23 Jun


Mmmm Mexican food.  It is one of my favorite cuisines- just tonight I was planning on going to yoga, got hungry, and ate a burrito instead.  Story of my life.  These mushroom and spinach quesadillas with goat cheese are not really Mexican-y, but they do demonstrate how easy quesadillas are to make with a variety of fillings.  The main filling is mushrooms cooked with wine and spinach, combined with not one but two types of cheese. They were simple to make and assemble, and I’ve made a few more quesadillas since using leftovers such as the grilled chicken we made over the weekend.

The assembly process

I made these particular quesadillas twice in one week to use up all of the ingredients, and altered them slightly the second time to improve them.  Fontina cheese was suggested, but I didn’t want to buy yet another type of cheese when I currently have NINE different varieties in my fridge (Yes, nine. I just checked. And that doesn’t include what my roommate has. We may have a slight cheese-obsession).  I tried these with mozzarella, but I found the texture to stringy for quesadillas, so I used my cheddar/Gruyere mix the next time which was much better in terms of both texture and flavor.  I think any mildly flavored cheddar or non-soft cheese would work just fine.  When assembling the quesadillas, just make sure that the non-soft cheese is both the bottom and top layer, as this is what keeps the whole thing from falling apart.  I also added some onions and garlic to the veggies the second time around, which greatly upped the interest, and put more wine in the mushrooms.  The end result was delicious, and to continue with the Mexican theme look out for a homemade guacamole recipe in the next few days!

Mushroom and Spinach Quesadillas
Adapted from Pioneer Woman
Makes 1 quesadilla, serves 1 for dinner

Equipment: Knife, frying pan, grill pan (or reuse a large frying pan), cheese grater

1/2 pint cremini mushrooms, sliced
1/2 bag baby spinach
1 clove garlic
1 shallot or about 1/4 an onion, diced
3 tablespoons butter
1/4 cup wine or sherry
2 large flour tortillas
3 oz grated cheese such as Fontina or cheddar
2 oz goat cheese
Salt and pepper
Extra butter for tortillas
Salsa for serving (optional)

Melt 2 tablespoons butter in a frying pan or skillet over medium-high heat and add sliced mushrooms, garlic, and onion.  Sprinkle with salt and pepper and saute for 2 minutes, then add wine and continue cooking until the liquid has evaporated and mushrooms are brown, another 6-8 minutes.  Remove the mix from pan and set aside.

Return pan to heat and reduce heat to medium-low.  Melt 1 tablespoon butter in pan, and add the spinach.  Sprinkle with salt and pepper and cook for about 2 minutes, until spinach has just wilted. Remove and set aside.

To assemble the quesadillas, heat a grill pan (or large frying pan), over medium-high heat.  Spread some butter on the grill pan and put the first quesadilla in the pan, followed by 1/2 of the Fontina cheese, then the mushroom mix, then spinach.  Crumble some goat cheese over the spinach and finish with the rest of the Fontina.  Top with the second quesadilla and smear butter on top, then flip and cook the other side.  When both sides are golden brown with some grill marks remove and cut into four pieces with a pizza cutter or knife.  Serve with salsa if desired.


Caramelized Onion, Mushroom and Goat Cheese Pizza

3 Mar

Finished pizza! I ate it all. Don't judge.

Gina and I are global spices, and will both be traveling for the next couple of weeks (her in Spain, me in Qatar- I am very jealous of all the sangria she gets), so I thought I would write this up before I fly halfway around the world for an undetermined amount of time.  My roommate and I have become quite the pizza experts recently, and this is what I made for dinner tonight.  My main objective was to use up all of the things I have in the fridge, but this ended up being an excellent combination of flavors for a pizza or flatbread.

I read a Serious Eats article on how to quickly caramelize onions recently, and wanted to try out the technique.  It worked extremely well, and I really did have delicious onions in about 15 minutes.  If you’re into food experimenting, I recommend reading the entire article, but if not I outline the easy method below.  I added some mushrooms and goat cheese to complement the onions, and the end result was excellent. Try it sometime soon!

Caramelized Onion, Mushroom and Goat Cheese Pizza
Serves 1 hungry person, or 2 less hungry people

Equipment: Knife, sheet pan, frying pan or skillet

1/2 package pre-made pizza dough or homemade pizza dough
1/2 large yellow onion, diced finely
1 tablespoon sugar
1/4 teaspoon baking soda
1 tablespoon butter
1/4 cup water
1/2 pint white mushrooms, sliced
1/4 cup mozzarella cheese, shredded
3 tablespoons goat cheese
Salt and pepper
Olive oil

Preheat oven to 450 degrees and take pizza dough out of the fridge for 20 minutes.  Heat sugar in a frying pan or skillet over medium-high heat until it has melted and turned light brown, about 3 minutes.  Add onions and coat with the sugar, then add 1/2 tablespoon of butter, 1/4 teaspoon of baking soda, 1/2 teaspoon salt and a bit of pepper.  Cook the onions, stirring in the pan occasionally, for about 5 minutes.  Add two tablespoons of water and scrape the bottom of the pan with a wooden spoon.  Let the water evaporate, then add water and mix again- do this two more times (adding water 3 times in total).  When onions are deep brown, put them into a mixing bowl.

In the same pan the onions were in, add another 1/2 tablespoon of butter.  Add the mushrooms and cook for 3-5 minutes, or until they are brown and starting to crisp.

To assemble pizza, spray the sheet pan with olive oil, and stretch out the dough using your fingers or a rolling pin.  When the dough is thin, place on the baking sheet.  Spread the caramelized onion-jam onto the dough as a base, followed by the mushrooms.  Then evenly spread the mozzarella cheese over the pizza, followed by crumbles of goat cheese.  Bake in the preheated oven for 10-15 minutes, until crust is golden and cheese bubbling.