Description
These Baked Spinach Mushroom Quesadillas are an easy, cheesy, and satisfying vegetarian meal. Crisp tortillas, gooey cheese, and savory sautéed mushrooms make this a quick oven-baked favorite for lunch, dinner, or snacking.
Ingredients
• 4 tortillas (8 inch)
• 8 oz sliced mushrooms
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach
• Olive oil (optional, enough to lightly coat the tortillas)
Instructions
1. Preheat oven to 400°F (200°C).
2. Place mushrooms in a microwave-safe bowl and microwave for 2 ½ to 3 minutes to soften. Drain and set aside.
3. Lightly brush one side of each tortilla with olive oil and place them oiled-side-down on a baking sheet.
4. Sprinkle half the shredded cheese on half of each tortilla. Layer with spinach, mushrooms, then top with remaining cheese. Fold the other half of the tortilla over the filling.
5. Bake for 6 minutes. Flip each quesadilla and bake an additional 6–7 minutes until cheese is melted and tortillas are golden brown.
6. Let cool slightly before slicing and serving.
Notes
– The olive oil is optional—you can skip it to save calories.
– Baby spinach doesn’t need to be chopped.
– You can use any cheese you prefer—try Monterey Jack or a blend!
– Experiment with different vegetables—just microwave them first to soften.
– Store-bought sliced mushrooms save prep time.
- Prep Time: 10
- Cook Time: 15
- Method: Baking
- Cuisine: American