Mushroom & Vegetable Bake: Hearty, Comforting Goodness

Mushroom & Vegetable Bake: Hearty, Comforting Goodness

A delicious Mushroom & Vegetable Bake recipe perfect for cozy dinners or gatherings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 quesadillas

Course: Dinner

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Quesadillas

2 large Tortillas Use flour tortillas for best results.
2 cups Shredded Cheese Cheddar or a blend recommended.
1 cup Cooked Chicken Substitute with black beans for vegetarian option.
1 cup Bell Peppers Diced; can replace with jalapeños for spiciness.

Optional Add-ins

1 cup Sautéed Mushrooms Adds savory richness.
1 cup Spinach Adds freshness and color.
1 teaspoon Spices (Cumin or Chili Powder) Mix into cheese for extra flavor.

Serving Suggestions

1 cup Salsa For dipping.
1 cup Guacamole For dipping.
1 cup Sour Cream For dipping.

Equipment

Oven
Baking sheet
Parchment Paper
Wire rack

Method

Cooking Instructions

Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.
Place one large tortilla on the baking sheet, sprinkle cheese over it, and add chicken and bell peppers.
Place a second tortilla on top, brush with oil, and secure toppings inside.
Bake in the preheated oven for about 15 minutes, checking for golden color.
Remove from oven, cool briefly, and slice into wedges to serve with salsa and guacamole.

Nutrition

Serving: 1quesadillaCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 30mgCalcium: 25mgIron: 10mg

Notes

For best results, place quesadillas on a wire rack while baking to maintain crispiness. Avoid overloading with moist ingredients to prevent sogginess.

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