Ingredients:

2 tablespoons olive oil
2 cups fresh mushrooms, sliced (white button, cremini, or portobello)
3 cups fresh baby spinach, washed and trimmed
2 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon ground black pepper
1/2 teaspoon salt (adjust to taste)
1 teaspoon smoked paprika (optional)
1/2 teaspoon chili flakes (optional for heat)
1 1/2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup crumbled feta cheese (optional for tanginess)
6–8 medium flour tortillas
Olive oil spray or melted butter for brushing

Instructions

Preparation: Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. This ensures even crisping without the need for excessive oil.

Step 2: Sauté the Mushrooms

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown. Mushrooms should reduce in size and deepen in flavor. Season them lightly with salt, pepper, onion powder, and smoked paprika. Add garlic during the last minute of sautéing to avoid burning.

Step 3: Wilt the Spinach

Add the fresh spinach directly into the skillet with the mushrooms. Stir and cook for another 2–3 minutes until the spinach is wilted and any excess moisture evaporates. Remove the skillet from the heat and set aside to cool slightly. This prevents the tortilla from becoming soggy when assembling.

Step 4: Assemble the Quesadillas

Lay out the tortillas on a clean surface. On half of each tortilla, spread a generous layer of the mushroom and spinach mixture. Sprinkle mozzarella, cheddar, and feta (if using) evenly over the top of the mixture. Fold the tortillas over to create a half-moon shape and gently press down.

Step 5: Bake to Perfection

Arrange the folded quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or melted butter to help them crisp up in the oven. Bake for 10–12 minutes, flipping them halfway through, until both sides are golden brown and the cheese is fully melted.

Once done, remove from the oven and allow them to rest for 2–3 minutes before slicing into wedges.

Notes

For the crispiest results, avoid overloading the filling too much moisture from vegetables can make the tortillas soggy. Let the spinach and mushroom filling cool slightly before assembling, and ensure your oven is fully preheated before baking. You can also place a wire rack over your baking sheet to allow air circulation for maximum crispiness.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 320–370 kcal
Sugar: 2 g
Sodium: 580 mg
Fat: 20 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 14 g