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Baked Spinach Mushroom Quesadillas

Baked Spinach Mushroom Quesadillas are a deliciously satisfying treat that combines crispy tortillas with a creamy filling of sautéed mushrooms and fresh spinach. Perfect for gatherings or cozy nights in, these quesadillas are not only easy to prepare but also highly customizable to suit any palate. With a golden-brown exterior and cheesy goodness inside, each bite is an explosion of flavor that will leave you wanting more.

  • Total Time: 30 minutes
  • Yield: Serves 4 (1 quesadilla per serving) 1x

Ingredients

Scale
  • 4 large flour tortillas
  • 4 cups fresh spinach
  • 1 cup sliced cremini or button mushrooms
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 2 tsp olive oil
  • 1 tsp garlic powder
  • 1 tsp ground cumin (optional)
  • Sour cream or Greek yogurt (for serving)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a skillet over medium heat, heat olive oil and sauté sliced mushrooms until golden brown. Add fresh spinach, garlic powder, and cumin; cook until wilted (about 5 minutes).
  3. On one half of each tortilla, layer mozzarella cheese, sautéed veggies, and sprinkle cheddar cheese before folding.
  4. Place assembled quesadillas on the baking sheet and bake for 15-20 minutes until golden brown.
  5. Slice into triangles and serve warm with sour cream or Greek yogurt.
  • Author: Juniper
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer/Main
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 quesadilla (160g)
  • Calories: 320
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 12g
  • Cholesterol: 40mg

Keywords: - Customize with additional veggies like bell peppers or jalapeños for extra flavor. - For added spice, consider using pepper jack cheese instead of mozzarella. - Store leftovers in an airtight container in the fridge for up to three days.