Baked Spinach Mushroom Quesadilla
This Baked Spinach Mushroom Quesadilla is a delicious and satisfying dish that combines the earthy flavors of sautéed mushrooms, fresh spinach, and colorful bell peppers, all melted together with gooey mozzarella cheese. Perfect for a quick meal or snack, it’s easy to prepare and packed with flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup baby spinach leaves
- 1/2 cup chopped red bell pepper
- 2 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1 cup sliced mushrooms
- 1/4 cup chopped red onion
- 1 teaspoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add sliced mushrooms, chopped red bell pepper, and red onion. Sauté until the vegetables are tender and the mushrooms are golden, about 5-7 minutes. Season with salt and pepper to taste.
- Place one tortilla on a baking sheet. Sprinkle half of the shredded mozzarella cheese evenly over the tortilla. Layer baby spinach leaves evenly over the cheese, followed by the cooked mushroom mixture. Top with the remaining mozzarella cheese. Place the second tortilla on top and press gently to seal.
- Bake in the preheated oven for 10-12 minutes, or until the quesadilla is golden brown and crispy.
- Remove from the oven and let it cool slightly. Slice into wedges and serve warm.
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg