Baked Spinach Mushroom Quesadillas

When I’m craving something warm, cheesy, and packed with savory flavor — but still want to sneak in some greens — I make these Baked Spinach Mushroom Quesadillas. They’re crispy on the outside, melty on the inside, and loaded with sautéed mushrooms, wilted spinach, and gooey cheese. Baking them instead of pan-frying means I can make a whole batch at once with minimal mess, making them perfect for easy weeknight dinners or quick lunches.

Why You’ll Love This Recipe

I love this recipe because it’s wholesome, satisfying, and incredibly easy to prepare. The mushrooms give it a deep umami flavor, the spinach adds a healthy boost, and the cheese ties it all together. Plus, baking makes the quesadillas evenly crispy without the hassle of flipping them one by one. Whether I’m making them for myself or feeding a crowd, this method is a lifesaver.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil
• 8 oz mushrooms, sliced (button or cremini work well)
• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1½ cups shredded cheese (mozzarella, Monterey Jack, or cheddar)
• 4 large flour tortillas
• Optional: sour cream, salsa, or guacamole for serving

Directions

Step 1: Preheat the Oven
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

Step 2: Sauté the Veggies
In a skillet over medium heat, I heat the olive oil, then add the mushrooms. I cook them for 6–8 minutes until they’re browned and most of the moisture is gone. Then I add the garlic and spinach, cooking until the spinach is wilted. I season with salt and pepper, then remove from heat.

Step 3: Assemble the Quesadillas
I lay the tortillas flat and sprinkle cheese over half of each one. I spoon the mushroom-spinach mixture over the cheese, then fold the tortillas in half to form a half-moon shape.

Step 4: Bake
I place the folded quesadillas on the baking sheet and lightly brush or spray the tops with oil. I bake them for 10–12 minutes, flipping halfway through, until golden and crisp on both sides.

Step 5: Slice and Serve
I let them cool for a couple of minutes before slicing into wedges. I usually serve them with sour cream, salsa, or guacamole — or all three if I’m feeling fancy.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Calories: Approximately 350 per serving

Variations

• I sometimes add caramelized onions for extra sweetness and depth.
• For protein, I toss in some cooked chicken or black beans with the veggie filling.
• When I want more heat, I sprinkle in red pepper flakes or add sliced jalapeños.
• I swap the cheese with a dairy-free version to make it vegan-friendly.

Storage/Reheating

Leftover quesadillas can be stored in an airtight container in the fridge for up to 3 days. To reheat, I use a toaster oven or skillet to keep them crispy. The microwave works too, but they’ll be softer.

FAQs

Can I use frozen spinach?

Yes. I thaw and squeeze out any excess moisture before using it to avoid a soggy filling.

What’s the best cheese for quesadillas?

I usually go with mozzarella for meltiness or Monterey Jack for a little kick. Cheddar works great too.

Can I make these ahead of time?

Yes. I assemble them ahead and store them uncooked in the fridge for up to a day. I bake them just before serving.

How do I make them crispier?

Brushing or spraying the tortillas lightly with oil before baking helps them get beautifully golden and crisp.

Are these freezer-friendly?

Absolutely. I wrap unbaked quesadillas tightly and freeze them. When I’m ready, I bake straight from frozen, adding a few extra minutes.

Conclusion

These Baked Spinach Mushroom Quesadillas are my go-to when I want something comforting, cheesy, and a little bit healthier. They’re easy to make, super customizable, and perfect for any time of day. Whether I serve them as a main dish, a snack, or even party appetizers, they always disappear fast — and I never miss the frying pan.

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