Baked Spinach Mushroom Quesadillas
A delightful twist on a classic favorite, these Baked Spinach Mushroom Quesadillas are filled with gooey cheese, savory mushrooms, and nutrient-packed spinach, making them a perfect, crispy meal for any occasion.
Servings: 4 quesadillas
Calories: 350kcal
Ingredients
Main Ingredients
- 3 cups spinach, roughly chopped Fresh or frozen spinach can be used.
- 8 oz mushrooms, sliced Any type of mushrooms can work, but button mushrooms are a common choice.
- 1 cup shredded mozzarella Provides the stretchy, gooey texture.
- 1 cup shredded cheddar Adds a rich, sharp flavor.
- 4 pieces tortillas (8-inch size) These will serve as the base for the quesadillas.
- to taste tsp olive oil Optional; use to lightly coat tortillas for added crispiness.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Microwave the mushrooms in a bowl for 2 ½–3 minutes until softened, then drain well.
- Brush one side of each tortilla lightly with olive oil (optional) and place them oiled-side down on a baking sheet.
- Sprinkle half of the mozzarella and cheddar on one side of each tortilla.
- Layer the chopped spinach and mushrooms evenly over the cheese.
- Add the remaining cheese on top of the veggies.
- Fold the tortillas in half over the filling, creating a half-moon shape.
Baking
- Bake the quesadillas for 6 minutes.
- Flip the quesadillas and bake for another 6–7 minutes until crispy and golden brown.
Notes
For added flavor, season mushrooms with garlic powder or fresh herbs before cooking. Consider using whole wheat tortillas or low-fat cheese for healthier options. Leftovers can be stored in an airtight container for up to three days or frozen for up to two months.