Description
These Baked Spinach Mushroom Quesadillas are a delicious and easy-to-make vegetarian meal perfect for a quick lunch or dinner. Featuring sautéed mushrooms and fresh spinach combined with melted cheese in warm, crispy tortillas, they provide a comforting blend of flavors and textures baked to golden perfection.
Ingredients
Scale
Vegetables
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (any variety)
Seasonings and Oil
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon dried thyme (optional)
- Salt and pepper, to taste
- Cooking spray or extra olive oil, for brushing
Other
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Cook the Vegetables: Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they soften. Stir in the chopped spinach and cook for another 2 minutes until wilted. Season the mixture with garlic powder, onion powder, dried thyme (if using), salt, and pepper. Remove from heat once well combined and fragrant.
- Assemble the Quesadillas: Place two tortillas flat on the prepared baking sheet. Evenly sprinkle half of the shredded cheese over half of each tortilla. Spoon the spinach and mushroom mixture evenly on top of the cheese. Add additional cheese over the vegetables, then fold each tortilla in half to seal the filling.
- Bake: Lightly brush the tops of each quesadilla with olive oil or spray with cooking spray. Bake in the preheated oven for 10–12 minutes until the tortillas turn golden brown and the cheese inside has melted completely.
- Serve: Remove from the oven and allow to cool slightly. Slice into wedges and serve warm with your choice of salsa, sour cream, or any preferred dipping sauce.
Notes
- Feel free to use any variety of mushrooms such as cremini, button, or portobello for different flavor profiles.
- For a gluten-free option, substitute flour tortillas with gluten-free tortillas.
- Adding a pinch of red pepper flakes to the vegetable mixture can give a nice spicy kick.
- These quesadillas can be made ahead of time and reheated in the oven for a crispy finish.
- If you prefer a stronger cheese flavor, consider using sharp cheddar or a Mexican cheese blend.
