Description
These Baked Spinach Mushroom Quesadillas are a quick and delicious vegetarian meal perfect for a light lunch or easy dinner. Stuffed with sautéed mushrooms, fresh spinach, and a blend of mozzarella and cheddar cheeses, they’re baked to golden perfection with a crispy exterior and gooey, melty inside. An optional olive oil brush adds a subtle richness and helps achieve that perfect bake.
Ingredients
Scale
Quesadilla Ingredients
- 4 tortillas (8 inch)
- Olive oil (optional, enough to lightly coat the tortillas)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 cups roughly chopped fresh spinach
- 8 ounces sliced mushrooms
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the quesadillas.
- Soften the Mushrooms: Place the sliced mushrooms in a microwave-safe bowl and microwave for 2 ½ to 3 minutes. This softens them and releases their moisture gently without cooking them on stovetop.
- Drain Mushrooms: After microwaving, drain any excess liquid from the mushrooms to avoid sogginess in the quesadillas, then set them aside.
- Prepare Tortillas: Lightly brush one side of each tortilla with olive oil if desired; this helps create a crisp, golden finish. Place the tortillas on a baking sheet with the oiled side down.
- Add Cheese Base: Spread about half of the shredded mozzarella and cheddar cheeses evenly over half of each tortilla. This acts as a delicious cheese layer base.
- Layer Spinach and Mushrooms: Add the chopped fresh spinach and the drained mushrooms evenly over the cheese. Then sprinkle the remaining cheese over the vegetables, enhancing flavor and binding the quesadilla together.
- Fold Tortillas: Carefully fold the other half of each tortilla over to cover the fillings, creating a half-moon shape.
- Optional Garnish: If you like, add a few mushrooms and extra cheese on top of the folded tortillas before baking for added presentation and flavor.
- Bake the Quesadillas: Bake for about 6 minutes, then flip each quesadilla over and bake for another 6 to 7 minutes. Bake until the cheese inside is melted and the tortillas are golden brown and crispy on the outside.
Notes
- Microwaving mushrooms instead of sautéing saves prep time and prevents added oils or fats, making the dish lighter.
- Brushing tortillas with olive oil is optional but recommended for a crispier, golden crust.
- Feel free to substitute or add other vegetables like bell peppers or onions for variation.
- Use gluten-free tortillas to make this recipe gluten-free if needed.
- Serve with salsa, guacamole, or sour cream for extra flavor.
