Spinach and Mushroom Quesadillas

Spinach and Mushroom Quesadillas


4 tortillas (8 inch)

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

1 cup shredded mozzarella

1 cup shredded cheddar

3 cups roughly chopped spinach

8 ounces sliced mushrooms


Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Prepare the Mushrooms: Place the sliced mushrooms in a microwave-safe bowl. Microwave them for 2 ½ to 3 minutes to

soften. Once done, drain any excess liquid and set the mushrooms aside.

Prepare the Tortillas: Lightly brush one side of each tortilla with olive oil (if using) and place them on a baking sheet, oiled

side down.

Assemble the Quesadillas: Distribute about half of the shredded mozzarella and cheddar cheese over half of each tortilla.

Next, layer the chopped spinach and softened mushrooms on top of the cheese. Finish with the remaining cheese, then fold

the other half of the tortilla over the fillings.

Bake: Bake the tortillas for about 6 minutes. Flip each quesadilla over and bake for another 6-7 minutes, until the cheese is

melted and the tortillas are golden brown and crispy.

Serve: Remove the quesadillas from the oven, let them cool for a minute, then cut into wedges and serve hot.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 350 kcal | Servings: 4 servings

Leave a Comment