🌮 Baked Spinach Mushroom Quesadillas
🛒 Ingredients (Makes 4 quesadillas)
- 4 medium whole wheat tortillas
- 1½ cups mushrooms, sliced
- 2 cups fresh spinach
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup crumbled feta (optional, for a Mediterranean touch)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp dried oregano or Italian seasoning
- Salt & black pepper, to taste
Optional add-ins:
- Cooked shredded chicken (for extra protein)
- Caramelized onions or bell peppers
🔪 Instructions
1. Preheat & Prep
- Preheat oven to 200°C (400°F)
- Line a baking tray with parchment paper
2. Cook the Filling
- Heat olive oil in a pan over medium heat
- Add mushrooms and cook until browned (5–6 minutes)
- Add garlic, spinach, paprika, oregano, salt & pepper
- Cook until spinach wilts and moisture evaporates
3. Assemble Quesadillas
- Lay tortillas flat
- Sprinkle cheese on one half
- Add spinach-mushroom mixture
- Top with a little more cheese and feta
- Fold over to close
4. Bake
- Place on tray and lightly brush tops with olive oil
- Bake for 10–12 minutes, flipping halfway, until golden and crisp
5. Serve
- Slice into wedges and serve warm
🍽️ Serving Ideas
- Serve with yogurt garlic dip or tzatziki
- Add salsa or chili sauce for a kick
- Pair with a fresh cucumber salad
💪 Nutrition Highlights
- Good source of fiber and protein
- Lower fat than fried quesadillas
- Packed with veggies and antioxidants
❓ Q & A
Q: Can I make these vegan?
Yes—use plant-based cheese or hummus as a binder.
Q: Why bake instead of pan-fry?
Baking uses less oil and makes them evenly crispy.
Q: Can I freeze them?
Yes—assemble, freeze, then bake straight from frozen (add extra baking time).
Q: How to make them extra crispy?
Brush lightly with olive oil and bake on a preheated tray.
