Print

Baked Spinach Mushroom Quesadillas

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Baked Spinach Mushroom Quesadillas are a healthier take on a classic favorite, combining earthy mushrooms, fresh spinach, and melted cheese in a crispy tortilla shell, all baked to perfection for a quick and nutritious meal.

Ingredients

4 tortillas (8 inch)

Olive oil (optional, enough to lightly coat the tortillas)

1 cup shredded mozzarella

1 cup shredded cheddar

3 cups roughly chopped spinach

8 ounces sliced mushrooms

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place sliced mushrooms in a microwave-safe bowl and microwave for 2½ to 3 minutes to soften. Drain any excess liquid.
  3. Lightly brush one side of each tortilla with olive oil (if using) and place them on a baking sheet, oiled side down.
  4. On half of each tortilla, sprinkle half of the mozzarella and cheddar cheeses. Layer with chopped spinach and softened mushrooms, then top with the remaining cheeses.
  5. Fold the other half of the tortilla over the fillings.
  6. Bake the quesadillas for about 6 minutes. Flip each over and bake for an additional 6–7 minutes, until the cheese is melted and the tortillas are golden brown and crispy.
  7. Remove from the oven, let cool for a minute, then cut into wedges and serve hot.

Notes

  • Use whole wheat or gluten-free tortillas as desired.
  • Add protein like chicken, beef, or tofu for variation.
  • Try different cheese blends like Monterey Jack or pepper jack.
  • Store leftovers in an airtight container for up to 3 days.
  • Reheat in oven at 350°F (175°C) for about 10 minutes.

Nutrition

Find it online: http://recipesbyjanet.com/baked-spinach-mushroom-quesadillas/