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Baked Spinach Mushroom Quesadillas

This really is my favorite quesadilla recipe. These are crispy, flavorful, and chock full of nourishment. And baking those quesadillas permits you to create many at the same time, which means that you may feed your hungry family quickly and easily!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Breakfast, Entrée, low carb, lunch, Snack
Cuisine: American, gluten free, low carb, vegan
Servings: 4
Calories: 305kcal
Author: Feodora Nastashia


  • 4 to rtillas 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


  • Preheat the oven to 400 degrees F.
  • Place the mushrooms in a microwave-safe bowl, and microwave for 2 1/2 to 3minutes 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 lettuce, mozzarella, mushrooms, and cheddar evenly over half of all the tortillas, and fold the other half over the top.
  • Bake the tortilla for about 6minutes, then reverse each over and bake for another 6-7minutes, till the cheese is melted and the exterior of the tortillas is brown.


Calories: 305kcal | 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