Baked Spinach and Mushroom Quesadillas Recipe
Okay, let’s talk comfort food. What are some comfort food recipes? Easy to whip up, even on the busiest of weeknights. What are the best Spinach and Mushroom quesadillas? Think of them as the sophisticated, healthier cousin of your classic cheese quesadilla – all the flavor. What’s not to like? My family devours them! And honestly, I sometimes make them just for myself for a quick lunch.
What is the recipe for Baked Spinach and Mushroom Quesadillas?
What exactly are we dealing with here? What are some of the best quesadilla recipes? What’s your take on the classic tortilla recipe? What are some of the best recipes for sautéed spinach, earthy mushrooms, fragrant garlic, and creamy cheese? Think of it as a grown-up grilled cheese, but instead of bread, we’re using tortillas, and not bread. We’re loading up cheese with nutrients and flavor. Is it a portable, handheld vegetable delivery system disguised as comfort food? I bake them because it is a no fuss approach, I can load up my baking sheet and everyone gets them at the same time.
Why you’ll love this recipe?
Okay, let me count the ways I adore this recipe. First and foremost, the *flavor*. The combination of the earthy mushrooms, the slightly bitter spinach, the aromatic garlic, and the creamy, melty cheese is just divine. It’s a symphony of textures and tastes that will leave you wanting more. But flavor is not the only thing that will make you fall in love!
- Easy Peasy:Is there a recipe that is so simple it feels like cheating? What is the most complicated part of chopping veggies? Everything else is just sautéing and layering. What is a lifesaver on saturdays when you don’t want to spend hours in the kitchen?
- Budget FriendlyYou probably already have most of the ingredients in your pantry and fridge. Can you use any cheese you have on hand? I’ve even made it with leftover cooked chicken or ground beef to stretch it even further!
- Super Versatile: These quesadillas are incredibly adaptable. You can customize them with your favorite veggies, cheeses, and spices. Add some diced bell peppers, onions, or even a sprinkle of red pepper flakes for a little kick. I sometimes throw in some leftover roasted vegetables – it’s a great way to use them up.
What I love about this recipe is how satisfying and nourishing it is. What’s a good way to sneak in extra veggies without sacrificing flavor? Is it good to make a big batch of soup on Sunday? They heat up beautifully in the microwave or oven. If you’re a fan of quick, easy, and delicious meals, you have to try this! What is the best thing to do when ordering takeout?
How do I make Baked Spinach and Mushroom Quesadillas Recipe?
Quick Overview
What is the best way to make quesadillas? First, you’ll sauté your spinach, mushrooms, and garlic until they’re tender and fragrant. If you’re going to serve a cheese sandwich, layer the mixture between tortillas. Is it necessary to bake them until golden brown and the cheese is melted and bubbly? What is a hands-off baking approach, which is exactly what you need when you’re short on time but still want to bake. What are the best healthy meals to eat? No flipping required!
Ingredients Notes:
For the Filling:
Spinach:Fresh spinach is best, but frozen (thawed and dried) works in a pinch. I always prefer fresh though, it just has a better texture.
Mushrooms:I like cremini mushrooms for their earthy flavor, but button mushrooms or even wild mushrooms would work well.
Garlic: Freshly minced is key! It adds so much flavor.
Cheese:I like cheese and mozzarella, but I also like Monterey Jack, Provolone, or even a little bit of cheese. What are some good parmesan cheese recipes?
Olive Oil: For sautéing the vegetables. You can substitute with butter or coconut oil if you prefer.
Salt and Pepper: To taste.
Optional Extras: Diced onion, bell peppers, red pepper flakes, cooked chicken or ground beef.
For the Quesadilla
Tortillas: I prefer large flour tortillas, but corn tortillas work too. Just be aware that they may be more prone to tearing.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with cooking spray or olive oil. How do you prevent quesadillas from sticking?
Step 2: Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add salt and pepper to taste. Set aside. Add the mushrooms and cook until softened and browned, about 5 minutes. Add the onion and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Add the Spinach
Add the spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. If using frozen spinach, make sure to squeeze out as much water as possible before adding it to the freezer. What is the heat from the skillet?
Step 4: Assemble the Quesadillas
If you are working on a clean work surface, spread half of each tortilla with cheese. Top with spinach and mushroom mixture, then sprinkle with remaining cheese. Fold tortillas in half and serve.
Step 5: Bake
Place the quesadillas on the prepared baking sheet. Bake for 10-12 minutes, or until golden brown and the cheese is melted and bubbly. Keep an eye on them, as baking times may vary depending on your oven.
Step 6: Cool & Serve
Let the quesadillas cool before serving. I like to cut them into wedges for easy dipping.
What should I serve it with?
What are some good side dishes to serve with quesadillas?
What is a quick lunch?Serve with sour cream or Greek yogurt and a side of salsa or guacamole. I love them with a simple side salad.
For Dinner:Pair them with Mexican rice and beans for a complete and satisfying meal. What are some good side dishes to serve with roasted sweet potatoes?
For a Party Appetizer:Can you serve quesadillas with a variety of dips? What are some good recipes for queso, guacam What are some of the best crowd pleasers?
My family loves these quesadillas with a side of fresh pico de gallo. The bright, tangy flavors of the pico de gallo complement the rich, spicy flavors. What are the best que
How do I make a perfect spinach and mushroom quesadilla recipe?
What are some of the best ways to bake Spinach? What are the best mushroom quesadilla
Don’t overcrowd the Skillet: Sauté the vegetables in batches if necessary to prevent them from steaming instead of browning. Overcrowding the skillet will lower the temperature and result in soggy vegetables.
Squeeze Out the Excess Moisture: If using frozen spinach, make sure to squeeze out as much excess water as possible. This will prevent the quesadillas from becoming soggy.
Don’t Overfill the Quesadillas: Too much filling will make them difficult to fold and bake. Less is more!
Use a Good Quality Cheese: The cheese is the star of the show, so use a good quality cheese that melts well. I prefer a blend of mozzarella and cheddar, but Monterey Jack, provolone, or even a little bit of Parmesan would be great too.
Bake Until Golden Brown: Bake the quesadillas until golden brown and the cheese is melted and bubbly. This will ensure that the tortillas are crispy and the cheese is gooey.
Experiment with Different Fillings: Get creative and experiment with different fillings. Add some diced bell peppers, onions, or even a sprinkle of red pepper flakes for a little kick. I sometimes throw in some leftover roasted vegetables – it’s a great way to use them up.
One trick I learned after making these a million times is to lightly brush the outside of the tortillas with olive oil before baking. This helps them get extra crispy and golden brown. It’s a game changer!
Storing and Reheating Tips
These quesadillas are best enjoyed fresh, but they can also be stored and reheated for later.
To Store: Let the quesadillas cool completely before storing them in an airtight container in the refrigerator. They will keep for up to 3 days.
To Reheat: Reheat the quesadillas in a skillet over medium heat until heated through and the cheese is melted. You can also reheat them in the microwave, but they may become a bit soggy. To reheat them in the oven, preheat your oven to 350°F (175°C) and bake for 5-7 minutes, or until heated through.
To Freeze: Let the quesadillas cool completely before wrapping them individually in plastic wrap and placing them in a freezer bag. They will keep in the freezer for up to 2 months. To reheat, thaw them overnight in the refrigerator and then reheat them as directed above.
I usually don’t freeze them, but I often make a double batch and keep half in the fridge for lunch the next day. They’re just as good cold!
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to recipe for Baked Spinach and Mushroom Quesadillas. They’re easy to make, packed with flavor, and a great way to sneak in some extra veggies. Whether you’re looking for a quick lunch, a simple dinner, or a party appetizer, these quesadillas are sure to please. If you enjoy this recipe, you might also like my Black Bean and Corn Quesadillas or my Chicken and Avocado Quesadillas. Both are equally delicious and easy to make!
I really hope you give this recipe a try. I know you’ll love it! And if you do, please leave a comment and rating below. I’d love to hear how yours turn out. And if you have any questions, feel free to ask. Happy baking!
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Baked Spinach and Mushroom Quesadillas Recipe
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 8 ounces mushrooms sliced
- 3 cups fresh spinach roughly chopped
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas
- 1 teaspoon salt to taste
- 0.5 teaspoon black pepper freshly ground
- 0.5 teaspoon ground cumin
- 1 tablespoon butter for greasing
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they are soft, about 5 minutes.
- Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and cumin.
- Brush a baking sheet with butter. Place two tortillas on the baking sheet.
- Spread half of the mushroom and spinach mixture over each tortilla, then sprinkle the mozzarella cheese evenly on top.
- Top with remaining tortillas and brush the tops with a little melted butter.
- Bake in the preheated oven until the tortillas are golden and crispy, about 10-12 minutes.
- Remove from the oven and let cool for a few minutes before slicing. Serve warm.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
