Description
These Baked Spinach Mushroom Quesadillas are a delicious and easy-to-make vegetarian dish that combines the earthy flavors of mushrooms and spinach with gooey melted cheese, all baked to crispy perfection in the oven.
Ingredients
Scale
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For Assembly:
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 8 medium flour tortillas
- cooking spray
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook until fragrant. Add mushrooms and cook until tender. Stir in spinach, salt, pepper, and red pepper flakes, and cook until wilted. Remove from heat.
- Assemble the quesadillas: Place 4 tortillas on the baking sheets. Divide the spinach-mushroom mixture, cheeses, and top with remaining tortillas. Fold in half, spray with cooking spray, and bake for 8–10 minutes, flipping halfway through.
- Serve: Cut into wedges and serve warm.
Notes
- For extra flavor, add pesto or sun-dried tomato spread before cheese.
- Use whole wheat or gluten-free tortillas as alternatives.
- Pair with salsa, sour cream, or guacamole for dipping.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 380
- Sugar: 4 g
- Sodium: 670 mg
- Fat: 19 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 40 mg
