Baked Spinach Mushroom Quesadillas Recipe for Cheesy Comfort

There’s something undeniably comforting about a warm, cheesy Baked Spinach Mushroom Quesadilla. As you bite into the crispy tortilla, you’re met with the satisfying crunch followed by a burst of melting mozzarella, sautéed mushrooms, and a hint of fragrant garlic. It’s the kind of dish that wraps you in a warm hug, making it perfect for cozy nights at home or gatherings with friends.

If you’re tired of the same old takeout and seeking that soothing home-cooked flavor, this recipe is your answer. Imagine a quick and delightful meal that transforms simple ingredients into a symphony of flavors, all while making your kitchen smell like a delightful bistro. It feels like a culinary hug that’s perfect for any occasion, whether it’s a quiet dinner or a festive gathering with loved ones.

Ingredients for Baked Spinach Mushroom Quesadillas

Here’s what you’ll need to make this delicious Baked Spinach Mushroom Quesadillas:

8 oz. mushrooms – Fresh sliced mushrooms are ideal, though canned can work if you’re in a pinch.

1 Tbsp cooking oil – Any neutral oil like canola or olive oil will do.

1/4 tsp garlic powder – Adds a depth of flavor without the hassle of fresh garlic.

1/4 tsp salt, divided – Use this to enhance the flavors throughout the cooking process.

1/4 tsp freshly cracked pepper, divided – Freshly cracked offers a better flavor than pre-ground pepper.

1/8 tsp crushed red pepper – This adds a pleasant kick, adjustable according to your spice preference.

1/2 lb. frozen chopped spinach – Quick to prepare; just thaw and squeeze out excess water for the best texture.

8 oz. mozzarella, shredded – Melts beautifully; consider low-fat versions if you’re watching calories.

1/4 cup sour cream – For creaminess, enhancing both texture and flavor.

5 7-inch flour tortillas – Choose medium-sized tortillas for perfectly portioned quesadillas.

How to Make Baked Spinach Mushroom Quesadillas

Follow these simple steps to prepare this delicious Baked Spinach Mushroom Quesadillas:

Step 1: Sauté the Mushrooms
Start by slicing the mushrooms. Heat the cooking oil in a skillet over medium heat, adding the mushrooms along with garlic powder, crushed red pepper, and half of both the salt and pepper. Sauté until the mushrooms release their moisture and everything has cooked down nicely.

Step 2: Prepare the Spinach
While the mushrooms are working their magic, grab your frozen spinach and let it thaw. Once it’s thawed, squeeze out as much water as possible. You want about one cup of spinach, loosely packed, to ensure your quesadillas aren’t soggy.

Step 3: Mix the Filling
In a mixing bowl, combine the sautéed mushrooms, squeezed spinach, shredded mozzarella, sour cream, and the remaining salt and pepper. Stir until everything is nicely blended together – it should look like a cheesy spinach dream.

Step 4: Assemble the Quesadillas
Take each tortilla and spread about half a cup of the cheesy filling on one half. Carefully fold the tortilla in half to encase the mixture, making sure it’s well-distributed.

Step 5: Cook the Quesadillas
In a clean skillet, place the folded quesadilla over medium heat. Cook until the exterior is golden brown and crispy, usually around 3-4 minutes per side. You want that satisfying crunch, so don’t rush!

Step 6: Serve and Enjoy
Once cooked, remove the quesadillas from the skillet and let them sit for a minute. Slice them into wedges, and serve hot. You can pair them with salsa or extra sour cream for a fun dipping experience.

These Baked Spinach Mushroom Quesadillas offer a delightful blend of flavors and textures that will satisfy anyone craving something hearty and delicious. Plus, the ease of preparation means you can whip them up whenever the mood strikes! Enjoy every cheesy, crispy bite with friends or family, or savor them all to yourself while binge-watching your favorite show.

Perfecting Baked Spinach Mushroom Quesadillas Cooking Process

Start by sautéing mushrooms to release their moisture. While they cook, thaw the spinach and squeeze out the water. Combine everything for a gooey filling before assembling the quesadillas, then cook them until crispy.

Add Your Touch to Baked Spinach Mushroom Quesadillas

Feel free to swap the mozzarella for cheddar or pepper jack for a spicy kick. Add some sautéed onions, bell peppers, or even black beans for a heartier option. The beauty lies in personalizing your quesadillas!

Storing & Reheating Baked Spinach Mushroom Quesadillas

Store leftover quesadillas in an airtight container in the fridge for up to three days. To reheat, grill them on low heat in a skillet for a crispy outside or microwave them for a quicker option.

Creating these quesadillas reminds me of a dinner party where everyone raved about them, and I felt like a culinary rockstar. Just wait until you see your friends’ faces when they take that first cheesy bite!

FAQs About Baked Spinach Mushroom Quesadillas

What is Baked Spinach Mushroom Quesadillas?

Baked Spinach Mushroom Quesadillas are a delightful twist on traditional quesadillas, featuring a rich filling of sautéed mushrooms, creamy mozzarella, and nutritious spinach all nestled within soft flour tortillas. This dish is designed to be both comforting and satisfying, making it a perfect choice for gatherings or a weeknight dinner. The combination of flavors and textures ensures each bite is a cheesy, delicious experience that everyone will enjoy.

How can I customize Baked Spinach Mushroom Quesadillas?

You can easily customize Baked Spinach Mushroom Quesadillas to suit your taste preferences. Consider swapping out the mozzarella for sharper cheeses like cheddar or pepper jack to add some heat. Adding ingredients like sautéed onions, bell peppers, or black beans can enhance the flavor and texture. Don’t be afraid to get creative with herbs and spices to make the recipe your own.

Can I make Baked Spinach Mushroom Quesadillas in advance?

Yes, you can prepare Baked Spinach Mushroom Quesadillas in advance, making them a great option for meal prep. Assemble the quesadillas, then store them in an airtight container in the refrigerator for up to three days. When you’re ready to serve, simply reheat them in a skillet until crispy or pop them in the oven for a quick meal that retains its delightful crunch.

What are the best sides to serve with Baked Spinach Mushroom Quesadillas?

When serving Baked Spinach Mushroom Quesadillas, you want sides that complement their rich and cheesy flavors. Fresh guacamole, zesty salsa, or a crisp side salad make excellent choices. You might also consider serving them with a dollop of sour cream or a drizzle of hot sauce for added flavor. These pairings will elevate your meal and leave your guests happily satisfied.

Conclusion for Baked Spinach Mushroom Quesadillas

In conclusion, Baked Spinach Mushroom Quesadillas are not just a meal; they are an experience filled with delightful flavors and comforting textures. With their cheesy filling and golden, crispy exterior, these quesadillas are sure to impress at any gathering or casual family dinner. Whether you customize them or follow the recipe as is, they promise to be a hit on your dinner table, making every bite of Baked Spinach Mushroom Quesadillas worth savoring.

Baked Spinach Mushroom Quesadillas

Baked Spinach Mushroom Quesadillas are a cheesy and comforting dish perfect for any meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 quesadillas

Course: Lunch Recipes

Cuisine: Mexican

Calories: 297

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 8 oz. mushrooms sliced
• 1 Tbsp cooking oil
• 1/4 tsp garlic powder
• 1/4 tsp salt divided
• 1/4 tsp freshly cracked pepper divided
• 1/8 tsp crushed red pepper
• 1/2 lb. frozen chopped spinach
• 8 oz. mozzarella shredded
• 1/4 cup sour cream
• 5 7-inch flour tortillas

Equipment

• skillet
• Bowl

Method

 

1. Slice the mushrooms and add them to a skillet with the cooking oil, garlic powder, crushed red pepper, and half of the salt and pepper. Sauté over medium until the mushrooms have released all of their water and it has evaporated out of the skillet. Set the mushrooms aside.
2. While the mushrooms are cooking, thaw the frozen spinach then squeeze out as much of the water as possible. You should have about one cup of spinach (loosely packed) once squeezed.
3. Add the mushrooms, spinach, shredded mozzarella, sour cream, and another ⅛ tsp each of salt and pepper to a bowl, then stir to combine.
4. Add about ½ cup of the cheesy spinach mushroom mixture to each tortilla, spread it out to cover one side of the tortilla, then fold to close.
5. Cook the quesadillas in a skillet over medium heat until brown and crispy on the outside and melty on the inside.
6. Slice the quesadillas and serve!

Nutrition

Serving: 1quesadillaCalories: 297kcalCarbohydrates: 20gProtein: 16gFat: 18gSodium: 652mgFiber: 3g

Notes

These quesadillas can be customized with different cheeses or additional vegetables for varied flavors.

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