Baked Spinach Mushroom Quesadillas Recipe
These Baked Spinach Mushroom Quesadillas are a delightful vegetarian option for a satisfying meal or appetizer. Packed with flavorful sautéed mushrooms, fresh spinach, and gooey cheese, these quesadillas are baked until crispy and golden.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Ingredients
Units
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For the filling:
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded mozzarella or Monterey Jack cheese
For assembling:
- 4 large flour tortillas
- nonstick spray or additional olive oil for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Sauté mushrooms: In a skillet over medium heat, sauté mushrooms in olive oil until browned and liquid has evaporated, about 5–7 minutes. Add garlic and spinach, cook until spinach wilts, about 2 minutes. Season with salt and pepper.
- Assemble: Lay two tortillas on the baking sheet. Spread half of the cheese on each, top with mushroom-spinach mixture, then remaining cheese. Place the other two tortillas on top. Lightly spray or brush with oil.
- Bake: Bake for 8–10 minutes, flip, and bake an additional 5–7 minutes until golden and crisp on both sides. Remove from oven, cool slightly, then cut into wedges and serve.
Notes
- Add a pinch of crushed red pepper for heat or some feta for a tangy twist.
- Serve with salsa, sour cream, or guacamole.
Nutrition
- Serving Size: 2 wedges
- Calories: 310
- Sugar: 2g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
