Description
Baked Spinach Mushroom Quesadillas are a delicious and easy meatless meal featuring sautéed mushrooms, tender spinach, melted cheese, and warm tortillas crisped to perfection in the oven. Perfect for a quick lunch, dinner, or appetizer, these quesadillas bake evenly without the need for flipping or frying, making them a hassle-free and flavorful option.
Ingredients
Scale
Vegetable Filling
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried oregano
Quesadilla Assembly
- 1 ½ cups shredded mozzarella or Monterey Jack cheese
- 6 medium flour tortillas
- Nonstick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with parchment paper or foil for easy cleanup.
- Sauté Onions: Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for 3 to 4 minutes until softened and translucent.
- Add Garlic and Mushrooms: Stir in the minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook for 5 to 7 minutes until tender and most of the moisture has evaporated.
- Cook Spinach: Add the roughly chopped spinach to the skillet and cook for 2 to 3 minutes until just wilted. Season the mixture with salt, black pepper, and dried oregano. Remove from heat.
- Assemble Quesadillas: Lay out three of the tortillas on the prepared baking sheet. Evenly distribute the spinach and mushroom mixture over each tortilla. Sprinkle shredded cheese on top of the filling, then cover each with a remaining tortilla.
- Prepare for Baking: Lightly spray the tops of the assembled quesadillas with nonstick cooking spray to help them crisp up in the oven.
- Bake: Place the baking sheet in the oven and bake for 10 to 12 minutes until the quesadillas are golden and crisp. Optionally, flip them halfway through baking for even crispness on both sides.
- Serve: Remove from oven and let cool slightly. Slice each quesadilla into wedges and serve warm for the best flavor and texture.
Notes
- Substitute the mozzarella or Monterey Jack cheese with feta, goat cheese, or cheddar for a different flavor profile.
- Add cooked chicken or beans to the filling mixture for extra protein and heartiness.
- Leftover quesadillas reheat well in a toaster oven or air fryer to maintain their crispiness.
