Baked Spinach Mushroom Quesadillas
Delightfully cheesy and crispy, these quesadillas combine sautéed mushrooms and fresh spinach for a nutritious and satisfying meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Quesadillas
- 3 cups fresh spinach, roughly chopped Adds vibrant flavor and nutrients.
- 8 oz mushrooms, sliced Provides earthy richness.
- 1 cup shredded mozzarella Melts beautifully for a gooey texture.
- 1 cup shredded cheddar Sharp flavor complements mozzarella.
- 4 pieces tortillas (8-inch size) The base of the quesadillas.
- olive oil, enough to lightly coat tortillas (optional) Helps to achieve a crispy exterior.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Place sliced mushrooms in a microwave-safe bowl and microwave on high for 2 ½–3 minutes until softened.
- Drain the mushrooms well to avoid excess moisture.
- Brush one side of each tortilla lightly with olive oil (optional) and lay them oiled-side down on a baking sheet.
Assembly
- Sprinkle half of the mozzarella and cheddar across one side of each tortilla.
- Layer the sautéed mushrooms and chopped spinach evenly over the cheese.
- Add the remaining cheese on top of the veggie layers.
- Fold each tortilla in half over the fillings.
Baking
- Bake your quesadillas in the oven for 6 minutes.
- Flip them gently and bake for an additional 6–7 minutes until crispy and golden.
Notes
Experiment with additional spices like garlic powder or fresh herbs for added flavor. Pair with sour cream or Greek yogurt for creaminess.