Baked Spinach and Mushroom Quesadillas

Healthy lunch ideas. Add any left over veggies to your quesadillas.


  • 4 tortillas (8 inches)

  • Olive Oil

  • 8 ounce chopped mushrooms

  • 1 cup of shredded mozzarella cheese

  • 1 cup of shredded cheddar cheese

  • 3 cups of roughly chopped spinach

  • 1/4 tsp. garlic powder

  • salt and pepper for seasoning

  • Optional: Add extra veggies you have in the fridge to sauté with the mushrooms.


  • Preheat the oven to 400 Degrees F.

  • Add splash of olive oil in a pan, add mushrooms and sauté.

  • Add garlic powder, salt and pepper for seasoning.

  • Place parchment paper on a pad.

  • Brush olive oil on tortilla and face this down  on pan.

  • Add the mushrooms, spinach and cheeses to each half tortilla.

  • Fold the tortilla over and place in the oven.

  • Bake for about 6 minutes, flip them over and bake for another 6 minutes or until tortillas are brown and cheese is melted.

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