Description
These Mushroom and Spinach Quesadillas are a cheesy, crispy, and incredibly flavorful delight. With earthy mushrooms, vibrant spinach, and melty mozzarella or cheddar cheese, this recipe is perfect for a quick lunch, hearty snack, or light dinner. Ready in just 25 minutes, it’s the ultimate comfort food that’s also packed with nutrients!
Ingredients
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4 large flour tortillas (whole wheat or gluten-free work just as well)
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2 cups fresh mushrooms, sliced (button mushrooms, cremini, or portobello)
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3 cups fresh spinach (or frozen spinach, thawed and drained)
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1 1/2 cups shredded mozzarella or cheddar cheese
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1 tbsp olive oil
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Salt and pepper, to taste
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Optional: Red pepper flakes for heat
Instructions
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Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Cook Vegetables: Heat olive oil in a skillet over medium heat. Add mushrooms and cook for 5 minutes until tender. Add spinach and cook until wilted (about 2 minutes). Season with salt, pepper, and red pepper flakes. Remove from heat.
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Assemble Quesadillas: Place two tortillas on the prepared baking sheet. Spread the mushroom-spinach mixture evenly over the tortillas. Sprinkle cheese over the veggies and top with the remaining tortillas.
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Bake: Lightly brush tortillas with olive oil. Bake for 10-12 minutes, flipping halfway through.
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Serve: Cut into wedges and serve hot with sour cream, guacamole, or salsa.
Notes
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To make it vegan, use dairy-free cheese.
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Add bell peppers or black beans for extra flavor and protein.
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For stovetop cooking, cook each side over medium heat for 3-4 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Snack
- Method: Baking
- Cuisine: Mexican-Inspired