Baked Spinach Mushroom Quesadillas are a delightful combination of gooey cheese, tender mushrooms, and fresh spinach, all encased in a crispy tortilla. They make for a satisfying meal that’s both comforting and nutritious.
Ingredients:
- 1 tablespoon olive oil
- 1 cup mushrooms, sliced
- 2 cups fresh spinach, chopped
- 1/2 cup onion, chopped
- 2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Cooking spray or additional oil for brushing
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the sliced mushrooms and cook until softened, about 5 minutes. Stir in the chopped spinach, garlic powder, salt, and pepper. Cook until the spinach wilts, then remove from heat.
- Place one tortilla on a flat surface. Sprinkle half of the cheese on one half of the tortilla, then add half of the spinach and mushroom mixture on top. Sprinkle with a bit more cheese, then fold the tortilla in half.
- Repeat with the second tortilla and remaining ingredients. Place the quesadillas on the prepared baking sheet.
- Lightly spray or brush the tops of the quesadillas with cooking spray or oil.
- Bake for 15-20 minutes, or until golden and crispy. Cut into wedges and serve warm.
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