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Simple Baked Spinach Mushroom Quesadillas
Simple Baked Spinach Mushroom Quesadillas are a delightful fusion of flavors, perfect for quick weeknight dinners or family gatherings.
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Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course
Main
Cuisine
Mexican
Servings
4
servings
Equipment
Large Skillet
Baking Sheet
Parchment Paper
Ingredients
Ingredients
2
cups
Fresh Spinach
Washed and roughly chopped.
1
cup
Mushrooms
Chopped, can use cremini or button mushrooms.
1.5
cups
Shredded Cheese
Blend of mozzarella and cheddar.
4
large
Whole Wheat Tortillas
Large enough to hold the filling.
1
tablespoon
Olive Oil
For sautéing vegetables.
2
cloves
Garlic
Minced.
Salt and Pepper
To taste.
Optional Toppings
Sour cream, salsa, or avocado.
Instructions
Preheat your oven to 400°F (200°C).
Wash the fresh spinach thoroughly under cold water, then roughly chop and set aside.
Clean the mushrooms with a damp cloth and chop them into small pieces.
In a large skillet, heat the olive oil over medium heat, add minced garlic, and sauté for about 30 seconds.
Add the chopped mushrooms to the skillet and sauté for about 5 minutes until tender.
Add the chopped spinach to the skillet, stir well, and cook for an additional 2-3 minutes. Season with salt and pepper.
Remove from heat and let the filling cool slightly.
On a clean surface, lay out one tortilla, sprinkle cheese over half, add the filling, and top with more cheese.
Fold the tortilla in half and press down gently to seal. Repeat with remaining tortillas.
Line a baking sheet with parchment paper and place the quesadillas on it. Brush tops lightly with olive oil.
Bake for 15-20 minutes until golden brown and crispy, flipping halfway through.
Let cool for a few minutes, then slice into wedges and serve with optional toppings.
Notes
These quesadillas are perfect for meal prep and can be customized with various fillings and toppings.
Keyword
Easy