Spinach, Mushroom & Hemp Cheese Quesadillas

By SmartyPlants | December 7, 2020
Makes 4 quesadillas
These quesadillas are crispy, toasty, cheesy and delicious—and the hemp seeds turn them into a protein powerhouse!


Hemp Cheese 1 16 oz. bag frozen spinach, thawed
8  100% whole grain tortillas
20  cremini mushrooms, also called baby bella, sliced
1 sprinkle sea salt


  1. First, we need to prepare the spinach. Wrap the thawed spinach in a clean dish towel and squeeze until the excess water comes out. Crumble the spinach up with your hands into a bowl and set that aside for now.

  2. Heat a sauté pan on medium-high heat for a minute. Add the mushrooms and, as best you can, spread them out so they aren’t overlapping. Let them sit for 1 minute to brown and then toss them up with a spatula. They should be releasing enough water so that they don’t stick, but if they start to, add a splash of water. Sprinkle the mushrooms with a pinch of sea salt and sauté for another 2-3 minutes, until they begin to soften, but are still a bit plump. Remove from heat and set the pan aside.

  3. Next make the Hemp Cheese according to the directions below.

  4. Add your spinach to the pan with your Hemp Cheese and mix well to combine. Then add the mushrooms to your Hemp Cheese and spinach and mixture and stir to combine. Remove from the heat.

  5. Heat a large skillet to medium-high heat.

  6. Spread a generous portion of the Hemp Cheese, spinach and mushroom mixture onto a tortilla, leaving about a ½ inch around the rim, and then top it with a second tortilla. Carefully place the quesadilla in the hot skillet and cook until it is slightly crisp and golden brown, or about 2 minutes. Flip carefully and toast the other side for about 2 minutes. You may have to poke the mushrooms back in if they try to escape!

  7. Repeat for your remaining quesadillas.

  8. Let the quesadillas cool for about a minute to give the cheese a chance to set, then carefully slice into quarters and enjoy!

Recipe Notes

Top with our Guacamole or our Cashew Sour Cream!

Store any leftover Hemp Cheese mixture in the fridge for up to 3 days.

Tip: We like Ezekiel Sprouted Grain Tortillas for these. Look for burrito size! The bigger, the better.

This recipe was inspired by a recipe from Carrots & Flowers!

For the Hemp Cheese:


1/2 cup hemp seeds
1/4 cup tapioca flour
4 tablespoons nutritional yeast
3 tablespoons tomato paste
2 cloves garlic, peeled and left whole
1 teaspoon sea salt
1/8 teaspoon white pepper
1 1/2 cups water


  1. Add all of the ingredients to a high-speed blender. Blend on high until smooth, or about 2 minutes.

  2. Next, heat a medium-size saucepan on medium heat for about a minute.

  3. Pour the hemp cheese mixture into the hot pan and start stirring right away. Cook, while constantly stirring, for 3-4 minutes until thick and smooth. You’ll get to watch this mixture turn into a creamy cheese right before your eyes! It’s pretty amazing to see for the first time.

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