Description
These Baked Spinach Mushroom Quesadillas are filled with savory mushrooms, tender spinach, and melted cheese, then baked to golden perfection for a lighter, crispy finish. Perfect for a quick vegetarian lunch, dinner, or satisfying snack.
Ingredients
- 4 flour tortillas (8-inch size)
- 1 tablespoon olive oil, plus extra for brushing
- 2 cups white or cremini mushrooms, sliced (about 180 g)
- 3 cups roughly chopped fresh spinach (about 90 g)
- 1 cup shredded mozzarella cheese (110 g)
- 1 cup shredded cheddar cheese (110 g)
- 1/4 cup finely chopped onion (40 g)
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in sliced mushrooms and cook for 5–6 minutes until moisture evaporates and mushrooms brown.
- Add chopped spinach, salt, black pepper, oregano, and paprika. Cook for 2–3 minutes until spinach wilts. Remove from heat and cool slightly.
- Lay tortillas flat. On one half of each tortilla, sprinkle mozzarella and cheddar cheese.
- Spoon spinach-mushroom mixture evenly over the cheese and top with additional cheese.
- Fold tortillas in half and lightly brush the outside with olive oil.
- Place on prepared baking sheet and bake for 10–12 minutes, flipping halfway through, until golden and crispy.
- Cool for 2–3 minutes, slice into wedges, and serve warm.
Notes
- Cook mushrooms thoroughly to prevent soggy quesadillas.
- Use feta or goat cheese for a tangy variation.
- Add bell peppers or zucchini for extra vegetables.
- Include chili flakes or jalapeños for heat.
- Substitute whole wheat or gluten-free tortillas if desired.
- Prepare filling ahead of time for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 quesadilla
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
