These Baked Spinach Mushroom Quesadillas are crispy on the outside, cheesy on the inside, and packed with savory mushrooms and nutritious spinach. Baking instead of frying creates a lighter version of this classic favorite while still delivering plenty of flavor and satisfying texture.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 35 minutes
Servings: 4 servings
Ingredients
4 flour tortillas (8-inch)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 cups spinach, roughly chopped
8 ounces mushrooms, sliced
1 tablespoon olive oil (plus extra for brushing, optional)
2 cloves garlic, minced
½ teaspoon Italian seasoning
Salt and black pepper, to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it.
Step 2: Cook the Vegetables
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add the sliced mushrooms and cook for 5–6 minutes until softened and lightly browned.
Stir in the garlic and cook for 30 seconds.
Add the chopped spinach and cook for 1–2 minutes until wilted.
Season with Italian seasoning, salt, and black pepper.
Remove from heat and allow the mixture to cool slightly.
Step 3: Assemble the Quesadillas
Lay the tortillas flat on a clean surface.
Sprinkle mozzarella and cheddar cheese evenly over one half of each tortilla.
Top with the spinach and mushroom mixture.
Add the remaining cheese on top of the vegetables.
Fold each tortilla in half to create a semicircle.
For extra crispiness, lightly brush both sides with olive oil.
Step 4: Bake
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