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We are huge fans of quesadillas for dinner. We like them even better than tacos! Most of the time I like to stuff them with cheese and veggies, and sometimes even chicken. I just love how versatile they are!
I find that quesadillas are a great way to sneak some extra veggies into the kids. It's not that they don't know the veggies are in there, but somehow they just don't seem to mind. I have used zucchini, bell peppers, chopped broccoli, and asparagus, to name a few!
The best part is that I still serve a vegetable side dish along with the quesadillas, and so it is a perfect opportunity to get some extra nutrition into the kiddos.
And for another great mushroom recipe, try these Caprese Stuffed Baked Portobello Mushrooms!
Interested in some of my other quesadilla combos?
Check out my Cheesy Zucchini Spinach Quesadilla recipe, and you definitely don't want to miss my unique and totally yummy Cheesy Eggplant Apple Quesadilla recipe.
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I have made those two recipes regularly for years and years, much to the delight of my boys and my hubby. But, I have to say, one thing that always bugged me about making quesadillas for dinner was that I could only make one at a time, which meant that only one person would get a fresh-off-the-stove quesadilla.
Recently, it occurred to me that maybe I should try to bake quesadillas like I bake my grilled cheese sandwiches (check out the instructions for my Turkey and Brie Grilled Cheese!), in order to make more servings at one time, which also has the advantage of allowing me to focus on cooking a side dish while the entree is in the oven.
Why didn't this idea come to me sooner? I have no clue. Apparently, sometimes I am a little S L O W! 🙂
So, as you can see in the photo below, I now place multiple (usually 4) quesadillas on a baking sheet, folded over and stuffed with yummy veggies and cheese, and then......
......I bake them! Don't they look yummy??
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Baked Spinach Mushroom Quesadillas
Ingredients
- 4 tortillas (8 inch)
- olive oil (enough to lightly coat the tortillas)
- 8 ounces sliced mushrooms
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 3 cups roughly chopped spinach
Instructions
- Preheat the oven to 400 degrees F.
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3 minutes to soften them. Drain the mushrooms and set aside.
- Lightly brush one side of each tortilla with the olive oil and place on a baking sheet, oiled side down.
- Distribute the mushrooms, spinach, mozzarella, and cheddar evenly over half of each of the tortillas, and fold the other half over top.
- Bake the tortilla for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.
Video
Nutrition
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Debbie
These are so good!!!!! Brilliant❤️❤️❤️❤️ We loved them
Thank you
Kristin
Glad to hear you enjoyed them! This is seriously still one of my family's favorites. Thanks for stopping by to let me know!
Christy
I made these last night for dinner with some chips and salsa. They are delicious! The only thing I did differently was I sautéed the mushrooms with some garlic. I can’t wait to make them again. Yummy!!
Martha
Excellent -one of my favorite recipes and the best crispy shell technique I have found! Thank you!
Kristin
Wonderful to hear! So glad you like this recipe. Thanks so much for stopping by to let me know, you made my day! 🙂
Andrea
These inspired my favorite quarantine meal — they are so crispy and gooey and delicious, and there’s no better smell than the cheese baking in the oven. I sauté some onion and garlic, then the mushrooms, and then I throw in the spinach and scramble a few eggs. I’ve been serving them with avocado and some sort of yoghurt/lime/chipotle/cilantro sauce. Seriously amazing — and for those who have asked, yes, they are 100% delicious the next day. Thanks for the recipe!
Kristin
Wow, you totally took this recipe to the next level! I'm coming to dinner at your house, haha! Thanks for stopping by and for the great variation ideas! 🙂
Naughty Nutrition
This looks so yummy! I can't wait to try it!
I found it on Pinterest! Check out our blog!
- Naughty Nutrition
Kristin
Thanks! 🙂
Linda
Wanted something different to take to lunch. Just made these and they are delicious!! I sautéed mushrooms. I used uncooked baby spinach. I made some to freeze to make in my air fryer. Yummmy.
Kristin
Yay! So glad to hear it! Thanks for stopping by to let me know! 🙂
Tammy
Made these tonight. My husband and I loved them! Great recipe just as is! Easy recipe! Will be making them again....
Kristin
Oh yay, so glad to hear that! Thanks for stopping by to let me know. Happy cooking! 🙂
Angie
I was wondering if you’re able to make with corn tortillas? I’m not a fan of flour.
Kristin
I'm sure you can use corn tortillas, although I have never done that myself. I imagine the method would be pretty much the same. I hope it turns out for you!
Irene66
I made these but instead of microwaving the mushrooms I sautéed them in a little butter then put in the spinach. I hate the microwave. They came out AMAZING!!!
Kristin
Mmmmmmm, great idea! Yum! Thanks for stopping by! 🙂
Lucia
Ijust absolutely love it ,great idea 😊
Kristin
So glad to hear that, Lucia! 🙂 Thanks for stopping by!