Baked Spinach Mushroom Quesadillas | Easy Vegetarian

 These Baked Spinach Mushroom Quesadillas are a simple and healthy vegetarian meal that's packed with flavor. A cheesy filling of sautéed spinach and mushrooms is baked in tortillas until golden and melty. This easy homemade recipe is perfect for a quick lunch or light dinner.

• Keyword Focus: Baked Quesadillas, Spinach Mushroom Quesadillas, Vegetarian Quesadilla Recipe, Healthy Quesadilla, Easy Baked Meal.

Recipe Details:

• Cuisine: Mexican-Inspired
• Course: Main Course, Lunch
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yields: 4 quesadillas

Ingredients:

• 1 tablespoon Olive Oil
• 8 oz Mushrooms, sliced
• 5 oz Baby Spinach, roughly chopped (or frozen spinach, thawed and squeezed dry)
• 1 clove Garlic, minced (optional)
• 1/4 teaspoon Salt, or to taste
• 1/4 teaspoon Black Pepper, or to taste
• 1 teaspoon Cumin (optional)
• 4 large Flour Tortillas (or corn tortillas for gluten-free)
• 1 1/2 cups Shredded Cheese (Monterey Jack, Cheddar, Mozzarella, or a blend)
• Cooking spray or extra olive oil

Equipment:

• Large skillet
• Baking sheet
• Measuring cups and spoons

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease ¹ it.  
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2. Sauté Mushrooms: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
3. Add Spinach and Garlic: Add the chopped spinach (or squeezed thawed spinach) and minced garlic (if using) to the skillet. Cook until the spinach is wilted, about 2-3 minutes.
4. Season Filling: Season the mushroom and spinach mixture with salt, pepper, and cumin (if using). Stir well and remove from heat.
5. Assemble Quesadillas: Lay the tortillas on the prepared baking sheet. Sprinkle half of the shredded cheese evenly over one half of each tortilla.
6. Add Filling: Spoon the spinach and mushroom mixture evenly over the cheese on each tortilla.
7. Top with Cheese: Sprinkle the remaining shredded cheese over the spinach and mushroom filling.
8. Fold Tortillas: Fold the empty half of each tortilla over the filling to create a half-moon shape.
9. Bake: Lightly spray the tops of the quesadillas with cooking spray or brush with a little olive oil for extra crispiness. Bake for 10-15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
10. Serve: Carefully remove the baked quesadillas from the oven. Let them cool for a few minutes before slicing into wedges and serving.

Enjoy these delicious and easy Baked Spinach Mushroom Quesadillas! Serve with your favorite toppings like salsa, sour cream, guacamole, or hot sauce.