mushroom quesadilla

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

Baked Spinach Mushroom Quesadillas

tortillas ((8 inch))

olive oil ((optional, enough to lightly coat the tortillas))

mozzarella

cheddar

spinach

mushrooms

Preheat the oven to 400 degrees F.

Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.

Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.

Distribute about half of the each of the cheeses over half of each of the tortillas. Then layer the spinach, then the mushrooms, then the rest of the cheeses, and fold the other tortilla half over top.

Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

https://embed.mediavine.com/videos/tcdszxktgof1jvewd9hl

These Baked Spinach Mushroom Quesadillas are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

These Spinach and Mushroom Quesadillas are filled with melty, creamy cheese, sautéed mushrooms, and a healthy dose of spinach.

Spinach and Mushroom Quesadillas

mushrooms (1.69)

Tbsp cooking oil (0.04)

garlic powder (0.02)

red pepper (0.02)

lb. frozen chopped spinach (0.84)

mozzarella*, shredded (1.85)

sour cream (0.29)

7-inch flour tortillas (0.94)

Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have release all of their water and it has evaporated out of the skillet.  Set the mushrooms aside.

While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.

Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.

Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.

Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside (I do not use butter or oil in the skillet, but can if you want a more fried texture).

Slice the quesadillas and serve!

Top 2 mushroom quesadilla recipes from across the web

The most viewed mushroom quesadilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Spinach Mushroom Quesadillas

Spinach and Mushroom Quesadillas

Top 2 mushroom quesadilla recipes from across the web

The most viewed mushroom quesadilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Spinach Mushroom Quesadillas

Spinach and Mushroom Quesadillas

The most viewed mushroom quesadilla recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine