Discover a quick and healthy recipe for Baked Spinach Mushroom Quesadillas, a Mexican-inspired dish perfect as an appetizer, snack, or main course. Ready in just 25 minutes!
For a quick, nutritious, and satisfying meal, consider baking your quesadillas. This technique ensures a crispy exterior, perfectly melted cheese, and flavorful vegetables like spinach and mushrooms. This baked spinach mushroom quesadillas is a great way to incorporate more vegetables into your diet, and it’s perfect for vegetarians, busy individuals, and anyone seeking an easy, delicious meal.
Ingredients of spinach Mushroom quesadillas
Creating the perfect Baked Spinach Mushroom Quesadilla starts with using fresh, high-quality ingredients. Here’s a list of what you’ll need:
Essential Ingredients
1. Tortillas: 4 large tortillas (or whole wheat tortillas for a healthier twist)
2. cheese: 1 cup shredded mozzarella cheese, and 1 cup cheddar cheese
3. spinach: 3 cups fresh baby spinach, roughly chopped
4. mushrooms: 8 ounces of mushrooms (such as cremini, button, or portobello), sliced
5. olive oil: 1-2 tablespoons olive oil(for brushing tortillas and cooking mushrooms)
6. spices and seasoning:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and freshly ground black pepper, to taste
optional-add ins
- protein options: for extra protein, add 1/2 cup of black beans or grilled chicken
- Additional vegetables: sautéed onions or bell peppers can add extra flavor and crunch
- dipping sauces: serve with guacamole, salsa, or Greek yogurt for added kick
step-by-step instructions to create your delicious quesadillas
step 1: preheat and prepare
- preheat your oven: set the oven to 400°f (200°c). If you’re baking multiple quesadillas, use a large baking sheet or two smaller ones lined with parchment paper for easier cleanup.
- prepare the mushrooms: Sauteé the sliced mushrooms in a pan with a little olive oil until they lose their moisture, drain extra liquid, and place aside.
Step 2: assemble the quesadillas
- Brush the tortillas: Brush olive oil Lightly over one side of each tortilla Arrange the tortillas, oiled side down, on your baking sheet. This step helps the side in contact with the sheet become nicely crisp.
- Layer the filling: On each tortilla, sprinkle half of the shredded cheese (a mix of mozzarella and cheddar) evenly over one-half of the tortilla. Next, add the chopped spinach and spread the softened mushrooms. Season lightly with garlic powder, onion powder, salt, and pepper.
- Top with remaining cheese: Sprinkle the remaining cheese on top of the vegetables. The cheese acts as a “glue” to hold the quesadilla together and gives it that delicious, melty texture.
- Fold the tortilla: Carefully fold the tortilla in half over the filling. Press gently to ensure the ingredients are well secured inside the tortilla.
Step 3: bake
- Bake the quesadillas: bake the quesadillas in a preheated oven for 6 minutes. Then flip each one and return to the oven for an extra 6-7 minutes.
- When the cheese is melted and the tortilla edges are nicely browned, allow the quesadillas to cool for a minute before cutting.
Nutrition information of spinach mushroom quesadillas recipe
Baked Spinach Mushroom Quesadillas are not only delicious but also pack a nutritious punch. Here’s a rough breakdown per serving (assuming the recipe makes four servings):
- Calories: Approximately 350–400 kcal per serving
- Protein: 15–18 g (from cheese, spinach, and mushrooms)
- Carbohydrates: 35–40 g (depending on tortilla type)
- Fat: 15–20 g, with a good mix of unsaturated fats from olive oil and cheese
- Fiber: 5–7 g, thanks to the spinach and whole wheat tortillas (if using whole wheat)
- Vitamin A & C from spinach
- Calcium from cheese
- Iron from spinach and mushrooms
These values may vary based on specific ingredient brands and portion sizes. For a lighter version, you can reduce the cheese or use low-fat cheese options, and for added protein, consider mixing in beans or lean chicken.
Baked spinach mushroom quesadillas recipe frequently asked questions
Can I Make These Quesadillas Vegan?
Absolutely! Simply substitute the dairy cheese with your favorite vegan cheese and use plant-based tortillas. You can also add a dollop of mashed avocado or vegan sour cream to keep the texture creamy.
What Type of Tortillas Should I Use?
Flour tortillas work best for this recipe due to their soft yet sturdy texture when baked. Whole wheat tortillas are a healthier alternative, and corn tortillas can be used too—but note that they may become slightly crisper and may require a shorter baking time.
How Can I Ensure My Quesadillas Stay Crispy?
The key to crispiness lies in a few simple techniques:
• Preheat your baking sheet with olive oil.
• Brush the outside of the tortilla lightly with oil.
• Avoid overfilling the quesadilla.
• Allow any hot filling to cool slightly before assembly.
How Do I Prevent the spinach mushroom quesadillas from Getting Soggy?
Pre-cooking the mushrooms to release and then drain excess moisture is vital. Also, cooling the filling before assembly and baking on a preheated, lightly oiled baking sheet helps the tortillas crisp up without becoming soggy from steam.
These Baked Spinach Mushroom Quesadillas are a quick, healthy, and customizable dinner solution. They offer a nutritious twist on comfort food with melty cheese, fresh vegetables, and easy oven baking. Perfect for busy schedules, they can be tailored to dietary needs and preferences, and even novice cooks can achieve delicious results. The recipe encourages experimentation and sharing, highlighting that healthy eating can be simple and enjoyable
