Description
These oven-baked spinach mushroom quesadillas are crispy on the outside and gooey on the inside. Filled with earthy mushrooms, vibrant spinach, and melty cheese, they’re an easy and delicious vegetarian meal perfect for any time of day.
Ingredients
Scale
4 large (8-inch) flour tortillas
Olive oil (optional, for brushing)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 cups chopped spinach
8 oz sliced mushrooms
Instructions
- Preheat your oven to 400°F (200°C).
- Prep the mushrooms: Place sliced mushrooms in a microwave-safe bowl. Microwave for 2.5 to 3 minutes until softened. Drain off any liquid.
- Prepare tortillas: Lightly brush one side of each tortilla with olive oil (if using). Arrange them on a baking sheet with the oiled side facing down.
- Assemble quesadillas: Sprinkle half of the mozzarella and cheddar cheese over half of each tortilla. Top with spinach, then the softened mushrooms. Sprinkle on the remaining cheese and fold the tortilla over.
- Bake: Place the assembled quesadillas in the oven. Bake for 6 minutes, then carefully flip each one over and continue baking for another 6-7 minutes until they are crisp and golden brown.
- Serve: Slice and enjoy hot!
Notes
Skip the oil to reduce calories—quesadillas will still crisp up.
Use baby spinach to save prep time.
Pre-sliced mushrooms and microwave cooking make this super quick.
Try different cheeses or add protein like beans or shredded chicken.
Store in fridge up to 3 days. Reheat in oven or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
Nutrition
- Serving Size: 1 quesadilla
- Calories: 305
- Sugar: 2g
- Carbohydrates: 19g
- Protein: 18g