🌿🍄 Baked Spinach & Mushroom Quesadillas
Crispy • Cheesy • Mediterranean-Inspired
✨ Description
These baked spinach mushroom quesadillas are golden and crunchy on the outside, soft and melty inside — without frying. Packed with earthy mushrooms, iron-rich spinach, olive oil, and just the right amount of cheese, they’re perfect for a light dinner, meal prep, or a guilt-free snack.
🛒 Ingredients (Serves 3–4 | 6 Quesadillas)
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6 whole-wheat tortillas
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2 cups mushrooms, sliced
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2 cups fresh spinach, chopped
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1½ cups shredded mozzarella or low-fat cheese
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1 tbsp olive oil
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1 small onion, thinly sliced
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2 cloves garlic, minced
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½ tsp dried oregano
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½ tsp paprika
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Salt & black pepper to taste
Optional Mediterranean Add-ins
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Crumbled feta
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Sun-dried tomatoes
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Olives
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Chili flakes
👩🍳 Instructions
🔹 Step 1: Preheat
Preheat oven to 200°C (400°F). Line a baking tray with parchment.
🔹 Step 2: Cook Filling
Heat olive oil in a pan. Sauté onion for 2 minutes, add garlic, mushrooms, oregano, paprika, salt, and pepper. Cook until mushrooms release moisture. Add spinach and cook until wilted. Cool slightly.
🔹 Step 3: Assemble
Lay tortillas flat. Sprinkle cheese on half, add filling, top with more cheese, fold over.
🔹 Step 4: Bake
Arrange on tray. Lightly brush tops with olive oil.
Bake 12–15 minutes, flipping once, until golden and crispy.
🥗 Serving Ideas
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With Greek yogurt garlic sauce
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Fresh tomato-cucumber salad
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As a lunchbox meal
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With soup on the side
❓ Q & A
Q: Can I make them vegan?
Yes — use dairy-free cheese or hummus as a spread.
Q: Can I freeze them?
Yes! Freeze unbaked. Bake straight from frozen, adding 5 minutes.
Q: Are these good for weight loss?
Yes — baked, veggie-loaded, and portion-friendly.
Q: Can I air-fry instead?
Yes — air fry at 190°C (375°F) for 6–8 minutes.
Q: Can I add protein?
Absolutely — grilled chicken, chickpeas, or cottage cheese work great.
🧠 Nutrition Highlights (per quesadilla, approx.)
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High fiber
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Iron from spinach
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Healthy fats from olive oil
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No frying, no sugar
