BAKED SPINACH MUSHROOM QUESADILLAS RECIPE :
A crispy, cheesy, and flavor-packed vegetarian delight—perfect for lunch, dinner, or snacking!
INGREDIENTS :
4 tortillas (8-inch)
1 cup shredded mozzarella
1 cup shredded cheddar
1 tablespoon olive oil
2 cups fresh spinach
1 cup sliced mushrooms (white or cremini)
1 clove garlic, minced
Salt and pepper, to taste
Butter or oil, for brushing tortillas (optional)
INSTRUCTIONS :
1. PREHEAT THE OVEN
Preheat your oven to 375°F (190°C). Line a baking tray with parchment paper or lightly grease it.
2. SAUTÉ THE VEGETABLES
Heat olive oil in a skillet over medium heat.
Add garlic and cook for 30 seconds.
Add sliced mushrooms and cook until softened (about 4–5 minutes).
Add spinach and cook just until wilted. Season with salt and pepper.
3. ASSEMBLE THE QUESADILLAS
Lay two tortillas flat.
Sprinkle a layer of cheddar and mozzarella on each.
Spoon the spinach-mushroom mixture evenly on top.
Add more cheese, then top with the remaining tortillas.
4. BAKE THE QUESADILLAS
Transfer to the baking tray.
Optional: Brush the tops lightly with oil or melted butter for extra crispiness.
Bake for 10–12 minutes, flipping halfway through, until golden brown and cheese is melted.
5. SLICE & SERVE
Remove from oven, let cool slightly, then slice into wedges and serve warm.
TIPS :
Add sautéed onions, bell peppers, or jalapeños for extra flavor.
Serve with salsa, sour cream, or guacamole on the side.
To make ahead, freeze unbaked quesadillas and bake directly from frozen (add a few extra minutes to cook time).,
