Description
This Baked Spinach Mushroom Quesadillas recipe offers a delicious and nutritious twist on classic quesadillas, filled with sautéed mushrooms, fresh spinach, and a blend of mozzarella and cheddar cheeses. Perfectly baked to a crispy golden finish, these vegetarian quesadillas make for a satisfying main course that’s easy to prepare and packed with flavor.
Ingredients
Scale
Vegetables & Herbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
Spices & Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
Dairy & Oils
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Others
- 6 large flour tortillas
- Non-stick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
- Sauté Onions: In a skillet over medium heat, heat the olive oil and sauté the finely chopped onion until it becomes soft and translucent, about 3–4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5–6 minutes, stirring occasionally until the mushrooms are browned and their moisture has evaporated.
- Add Spinach & Seasonings: Add the chopped spinach along with salt, black pepper, and chili flakes if using. Cook until the spinach wilts, about 1–2 minutes, then remove the skillet from the heat.
- Prepare Tortillas: Lay out the flour tortillas on a clean surface and spread the spinach and mushroom mixture evenly over half of each tortilla.
- Add Cheese & Fold: Sprinkle equal amounts of shredded mozzarella and cheddar cheese on top of the vegetable mixture. Fold the tortillas in half to form half-moon shapes.
- Arrange & Spray: Place the folded quesadillas on the prepared baking sheet in a single layer. Lightly spray the tops with non-stick cooking spray for a crispy finish.
- Bake Quesadillas: Bake in the preheated oven for 10–12 minutes, flipping the quesadillas halfway through baking to ensure even browning and crispiness.
- Serve: Remove from the oven, slice each quesadilla into wedges, and serve warm for the best flavor and texture.
Notes
- For added protein, consider adding cooked chicken or black beans to the filling.
- Whole wheat or gluten-free tortillas can be substituted based on dietary preferences.
- Adjust chili flakes to control the heat level or omit for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
