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The Baked Spinach Mushroom Quesadillas are a testament to the beauty of simple ingredients coming together to create something unexpectedly delightful. The earthy mushrooms pair perfectly with the fresh, slightly wilted spinach, all nestled between layers of melted mozzarella and cheddar cheese. These quesadillas, with their golden, crispy edges and gooey, cheesy center, are a celebration of textures and flavors that promise to satisfy.
Whether you’re whipping up a quick dinner on a busy weeknight or looking for a comforting meal that feels like a hug, these quesadillas are here to deliver. The beauty of this dish lies not only in its deliciousness but also in its versatility. Feel free to play around with the cheeses or add in additional veggies based on your preferences. It’s a wonderfully adaptable recipe that can easily become a staple in your culinary repertoire.
Ingredients:
4 tortillas (8 inch)
Olive oil (optional, for brushing)
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
8 ounces sliced mushrooms
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Directions:
Preheat the oven to 400 degrees F.
Place the mushroomws in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften. Drain any excess liquid.
Lightly brush one side of each tortilla with olive oil (optional) and place them on a baking sheet, oiled side down.
On half of each tortilla, evenly distribute half of both cheeses, then add the spinach and mushrooms. Top with the remaining cheese, and fold the tortillas in half.
Bake for 6 minutes, then flip and bake for another 6-7 minutes until the cheese is melted and the tortillas are golden brown.
Prep Time: 10 minutes | Cooking Time: 13 minutes | Total Time: 23 minutes | Kcal: 350 kcal | Servings: 4 servings
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