Baked Mushroom and Spinach Quesadillas

Baked mushroom and spinach quesadillas are the perfect recipe that will impress anyone. It is perfect for cooks of all experience levels that want something that is easy to make and delicious. This recipe is packed with flavor and no meat is involved. It has simple ingredients and if you can turn on the oven and use a microwave, you can make this recipe. It is a great lunch option or perfect as an appetizer. I have even had it for dinner as my meal and was fully satisfied.

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Ingredients

4 tortillas (8-9 inch)
olive oil (optional, enough to lightly coat the tortillas)
Olive oil spray
1 1/2 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 cups roughly chopped fresh spinach (I used baby organic rewashed fresh spinach)
16 ounces baby Bella mushrooms (sliced)
1/4 teaspoon of coarse black pepper or to taste
1/4 teaspoon of garlic salt (optional)

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Supplies

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Instructions For Baked Mushroom and Spinach Quesadilla

Start by rinsing off the mushrooms and then slicing them thin. Do not soak the mushrooms in water. Either wipe them off with a wet paper towel, or towel, or you can quickly rinse one by one under running water and dry on paper towels.

Preheat the oven to 400 degrees F.
Place the mushrooms in a microwave-safe bowl, and microwave for 3 minutes to soften them. Then drain the liquid from the mushrooms and set aside.
Then shake on the desired amount of coarse black pepper and garlic salt and mix.

Lightly brush each tortilla with the olive oil and place on a baking sheet, oiled side down. So you can brush only one side of the tortilla if you prefer.

Next, distribute a thin layer of both of the cheeses on one half of each of the tortillas.

Then layer the spinach, then the mushrooms, then add another layer of both cheeses, and fold the other tortilla half over top. So I like to add some additional coarse black pepper before I fold it over. If your tortilla will not stay in place, secure with a long toothpick until some of the cheese melts(the first 6 minutes of baking).

Bake the tortillas for about 8 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is lightly brown.