Baked Spinach Mushroom Quesadillas

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.

Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt, black pepper, paprika, and cumin. Stir to combine and remove from heat.

Place four tortillas on the prepared baking sheet. Sprinkle a layer of shredded mozzarella cheese on each tortilla.

Spoon the spinach and mushroom mixture evenly over the cheese layer.

Top with another layer of shredded mozzarella cheese and place another tortilla on top of each quesadilla.

Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.

Remove from the oven and let cool slightly before slicing into wedges. Serve warm.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 300 kcal | Servings: 4 servings