Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino
Cook it once
  • Home
  • Privacy Policy
  • Recipes
    • KETO
    • LC
    • WW
  • Tips
  • Contact
  • casino

Baked Spinach Mushroom Quesadillas

by Rebecca October 19, 2022

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

If you are looking for a new quesadilla recipe, then this is one to try! These Baked Spinach, Mushroom Quesadillas were made to light up everyone’s day! Ready in just 25 minutes, you will surely love these delicious treats. Enjoy!

Ingredients:

1 c shredded cheddar

8 oz. sliced mushrooms

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

4 tortillas (8 inches)

3 c roughly chopped spinach

1 c shredded mozzarella

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

In a heat-proof bowl, add the mushrooms. Place the bowl in the microwave and heat the mushrooms for about 2 to 3 minutes or until they are soft.

Remove the mushrooms from the microwave and drain them.

Brush olive oil on one side of each tortilla. Lay them onto a baking sheet.

Top each tortilla with 1/2 of the cheese. Add the spinach and mushrooms on top. Sprinkle the rest of the cheese over the tortillas. Fold it over.

Place the baking sheet in the preheated oven and bake the tortillas for 6 minutes on each side or until the cheese is completely melted.

Remove the tortillas from the oven and allow them to rest for a few minutes at room temperature.

Serve warm and enjoy!

Notes:

You can use your preferred type of tortillas for this recipe.

You can use a different type of vegetable as well.

Feel free to use only one cheese for this recipe.

Brushing tortillas with olive oil is optional.

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 305 kcal | Carbohydrates: 19g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 577mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2580IU | Vitamin C: 7.5mg | Calcium: 399mg | Iron: 2.2mg

Baked Spinach Mushroom Quesadillas

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Baked Spinach Mushroom Quesadillas European Print This
Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins
Nutrition facts: 305 calories 17 fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 c shredded cheddar
  • 8 oz. sliced mushrooms
  • olive oil (optional, enough to lightly coat the tortillas)
  • 4 tortillas (8 inches)
  • 3 c roughly chopped spinach
  • 1 c shredded mozzarella

Instructions

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

In a heat-proof bowl, add the mushrooms. Place the bowl in the microwave and heat the mushrooms for about 2 to 3 minutes or until they are soft.

Remove the mushrooms from the microwave and drain them.

Brush olive oil on one side of each tortilla. Lay them onto a baking sheet.

Top each tortilla with 1/2 of the cheese. Add the spinach and mushrooms on top. Sprinkle the rest of the cheese over the tortillas. Fold it over.

Place the baking sheet in the preheated oven and bake the tortillas for 6 minutes on each side or until the cheese is completely melted.

Remove the tortillas from the oven and allow them to rest for a few minutes at room temperature.

Serve warm and enjoy!

Notes

You can use your preferred type of tortillas for this recipe. You can use a different type of vegetable as well. Feel free to use only one cheese for this recipe. Brushing tortillas with olive oil is optional. Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

Pin

Pin
0
FacebookTwitterPinterestEmail
Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

Popular Posts

  • 1

    Crispy Crunchy Parmesan Potatoes

    March 21, 2020
  • 2

    The Latest And Greatest Way To Make Mouth-Watering Meatloaf

    February 13, 2020
  • Facebook
  • Twitter

@2019 - All Right Reserved.


Back To Top
  • Facebook
  • Pinterest
  • Yummly
  • WhatsApp