Baked Spinach Mushroom Quesadillas

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Warm, cheesy, and veggie‑packed—these quesadillas are a perfect weeknight dinner or crowd‑pleasing snack. With no frying required, your oven delivers golden, crispy tortillas enclosing sautéed spinach, mushrooms, and melted mozzarella‑cheddar bliss.

🛒 Ingredients (Serves 4)

  • 4 tortillas (8‑inch)

  • 1 cup shredded mozzarella cheese

  • 1 cup shredded cheddar cheese

  • 3 cups roughly chopped spinach

  • 8 oz sliced mushrooms

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

Source variation used for ingredient list: Baked Spinach Mushroom Quesadillas (fixated across multiple similar recipes)

🔥 Step‑by‑Step Instructions

  1. Preheat & Prep

    • Heat your oven to 375–400°F (190–200°C) depending on how crisp you like things .

  2. Sauté Mushrooms & Spinach

    • In a skillet over medium heat, sauté sliced mushrooms until their moisture escapes and they’re tender (~5–7 minutes).

    • Add the spinach and cook another 2–3 minutes until wilted.

    • Drain if needed—wet fillings = soggy tortillas.

  3. Prep Tortillas

    • Place 2 tortillas on a baking sheet, oiled side down (light brush of olive oil optional for extra crispness).

  4. Assemble

    • Sprinkle half your cheese mix evenly over each tortilla.

    • Layer on spinach‑mushroom mix, followed by remaining cheese.

    • Top with the other 2 tortillas, pressing lightly to seal.

  5. Bake

    • Pop in the oven for 10–12 minutes (or bake one side ~6 min, flip, then another ~6 min) until tortillas are golden and cheese fully melted .

  6. Serve

    • Let them cool just a minute, slice into wedges, and serve hot—great with salsa, guac, or sour cream.

⏱ Timing Breakdown

  • Prep time: ~10 minutes

  • Cook time: 12 minutes

  • Total time: ~22 minutes

💡 Tips & Variations

  • Extra Crispiness: Lightly brushing tortillas with olive oil helps you achieve that perfect golden crunch.

  • Ditch the Microwave: Fresh mushrooms sauté through best in a skillet to evaporate moisture—skip microwaving for maximum flavor and texture.

  • Cheese Swaps: Pepper jack, gouda, or Monterrey jack work wonderfully (even vegan cheese) .

  • Add‑ins: Boost nutrition and flavor—grilled chicken, black beans, jalapeños, bell peppers, or caramelized onions all pair well .

  • Greens Alternative: Try kale, arugula, or even chard instead of spinach .

🥡 Storage & Reheating

  • Refrigerate: Store in an airtight container for up to 2–3 days .

  • Reheat: Crisp them back up in a 350°F oven for 5–7 minutes, or warm them in a skillet for best texture.

🍽 Why You’ll Love This

  • Healthy + comforting: Veggie‑rich filling meets gooey cheese—all baked, not fried.

  • Quick & easy: Just ~22 minutes from start to finish.

  • Customizable: Mix and match cheeses, veggies, or proteins as desired.

✅ Final Thoughts

These Baked Spinach Mushroom Quesadillas are your go‑to solution for when you want something satisfying, simple, and veggie‑loaded. Whether served solo for lunch, doubled up for dinner, or halved into adorable appetizers, they hit the mark.

Let me know what creative additions you try—I’m all ears for your twist on cheesy, veggie goodness!

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