Description
These Baked Spinach Mushroom Quesadillas are a delicious and easy vegetarian meal option. Packed with flavorful mushrooms, spinach, and gooey cheese, they are perfect for a quick dinner or a satisfying snack.
Ingredients
Scale
For the Quesadillas:
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 2 cups fresh spinach, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- nonstick cooking spray
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, warm the olive oil and sauté the mushrooms until browned and tender, about 5–6 minutes.
- Add Spinach: Add the chopped spinach and cook until wilted, about 2 minutes. Season with garlic powder, salt, and pepper, then remove from heat.
- Assemble Quesadillas: Lay out the tortillas and sprinkle half of the mozzarella and cheddar cheeses on one side of each. Spoon the spinach-mushroom mixture over the cheese, then top with the remaining cheese. Fold the tortillas in half.
- Bake: Place the assembled quesadillas on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 10–12 minutes, flipping halfway through, until golden and crisp.
- Serve: Let cool slightly, then slice and serve.
Notes
- For added flavor, try adding caramelized onions or a pinch of red pepper flakes.
- These quesadillas can also be made ahead and reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
