Description
These Baked Spinach Mushroom Quesadillas are a quick and delicious vegetarian meal, featuring a melty blend of mozzarella and cheddar cheeses combined with tender spinach and sautéed mushrooms, all baked to golden perfection in flour tortillas. A simple and satisfying dish perfect for a speedy lunch or dinner.
Ingredients
Scale
Quesadilla Base
- 4 tortillas (8 inch)
- Olive oil (optional, enough to lightly coat the tortillas)
Cheese
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
Vegetables
- 3 cups roughly chopped spinach
- 8 ounces sliced mushrooms
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the quesadillas.
- Cook the mushrooms: Place the sliced mushrooms in a microwave-safe bowl and microwave them for 2 ½ to 3 minutes to soften. This step helps remove excess moisture and enhances the texture.
- Drain mushrooms: Drain any liquid released from the mushrooms after microwaving and set them aside to prevent sogginess in the quesadillas.
- Prepare tortillas: Lightly brush one side of each tortilla with olive oil if desired for crispiness and place them on a baking sheet with the oiled side facing down.
- Add cheese base: Sprinkle about half of the shredded mozzarella and cheddar cheese evenly over half of each tortilla to create a flavorful base layer.
- Layer veggies and remaining cheese: Add the chopped spinach and softened mushrooms on top of the cheese, then sprinkle the remaining cheese over the vegetables for a nice melty effect.
- Fold tortillas: Fold the other half of each tortilla over the toppings to form a half-moon shape, sealing in the ingredients.
- Optional garnish: Garnish the tops of the folded quesadillas with some extra mushrooms and cheese if desired for an attractive finish.
- Bake the quesadillas: Place the baking sheet in the preheated oven and bake for about 6 minutes. Then, carefully flip each quesadilla over and bake for another 6 to 7 minutes until the cheese is fully melted and the tortillas are golden brown and crispy.
Notes
- Microwaving the mushrooms helps remove moisture quickly, preventing soggy quesadillas.
- Brushing tortillas lightly with olive oil is optional but adds a nice crisp texture and golden color.
- Feel free to substitute or add other vegetables such as bell peppers or onions for variety.
- To make this dish gluten free, use gluten free tortillas instead of regular flour tortillas.
- Serve with salsa, sour cream, or guacamole for extra flavor.
