Baked Spinach Mushroom Quesadillas Recipe
These Easy Baked Spinach Mushroom Quesadillas in 15 Min are the perfect solution for a quick, healthy, and satisfying meal. Packed with savory mushrooms and fresh spinach, they come together with minimal effort. For another fast and delicious quesadilla idea, try this Blueberry Breakfast Quesadilla Recipe.
PrintBaked Spinach Mushroom Quesadillas
Crispy, delicious quesadillas packed with spinach, mushrooms, and melted cheese, baked for easy preparation and to serve a family quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Method: Main Dish
- Cuisine: Mexican-American
Ingredients
- 8 ounces sliced mushrooms
- 4 (8-inch) tortillas
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 5 ounces baby spinach
- Olive oil or cooking spray (optional, for brushing tortillas)
Instructions
- Place mushrooms in a microwave-safe bowl, cover, and microwave on high for 2 ½ to 3 minutes until softened. Drain excess liquid.
- Preheat oven to 400°F. Lightly brush one side of each tortilla with oil if using, and place oil-side down on a baking sheet.
- On one half of each tortilla, layer half the cheeses, spinach, mushrooms, and remaining cheese. Fold the other half over and press lightly.
- Bake for 6 minutes, flip quesadillas, and bake another 6-7 minutes until cheese is melted and tortillas are golden brown.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat in oven or skillet. For extra crispiness, use oil on tortillas. Customize with garlic powder or spices if desired.
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Frequently Asked Questions
Can I use a different cheese for these Baked Spinach Mushroom Quesadillas?
Yes, you can substitute the cheese. Monterey Jack, pepper jack, or a Mexican cheese blend all work well. The key is to use a cheese that melts smoothly to bind the spinach and mushroom filling together.
How do I prevent the quesadillas from getting soggy?
Properly sauté the mushrooms and spinach until most of their moisture has evaporated before assembling. Baking the Baked Spinach Mushroom Quesadillas on a preheated, lightly oiled sheet pan also helps achieve a crisp exterior.
Can I prepare the filling ahead of time?
Absolutely. You can cook the mushroom and spinach mixture and store it covered in the refrigerator for up to two days. Assemble and bake your quesadillas just before serving for the best texture.
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