Description
Crispy oven-baked quesadillas loaded with sautéed spinach, mushrooms, and melted mozzarella and cheddar cheese. An easy, satisfying vegetarian meal the whole family will love.
Ingredients
Scale
- 4 large flour tortillas (10-inch)
- 2 tablespoons olive oil, divided
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 5 ounces fresh baby spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- For serving:
- Salsa, sour cream, or guacamole
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly coat with nonstick spray.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook until golden and any liquid has evaporated, about 6 to 8 minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add fresh spinach in handfuls, stirring until wilted, about 2 minutes. Season with salt, black pepper, and red pepper flakes if using. Remove from heat and set aside to cool slightly.
- Place tortillas on a clean work surface. Sprinkle half of each tortilla with mozzarella and cheddar. Divide the spinach-mushroom mixture evenly over the cheese, then sprinkle with Parmesan.
- Fold the bare half of each tortilla over the filling and press gently to flatten.
- Brush the tops of the quesadillas with the remaining 1 tablespoon olive oil or use cooking spray. Place them on the prepared baking sheet.
- Bake for 8 to 10 minutes, then carefully flip and bake for another 5 to 7 minutes, or until golden brown and the cheese is melted.
- Let the quesadillas rest for 2 minutes before slicing. Serve warm with salsa, sour cream, or guacamole.
Notes
For extra crispy quesadillas, place a wire rack on the baking sheet and bake them on top of the rack. You can use baby bella, white, or shiitake mushrooms. To make this dairy-free, use your favorite dairy-free shredded cheese and omit the Parmesan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 452
- Sugar: 4 g
- Fat: 24 g
- Carbohydrates: 38 g
- Protein: 22 g