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Baked Spinach Mushroom Quesadillas

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These Baked Spinach Mushroom Quesadillas are a quick, wholesome, and crispy vegetarian meal packed with savory sautéed mushrooms, wilted spinach, and melty cheese. Baked in the oven instead of pan-fried, they’re easy to make in batches with minimal mess — perfect for weeknight dinners, meal prep, or lunch on the go.

Ingredients

  • 2 tablespoons olive oil
  • 8 oz mushrooms, sliced (button or cremini)
  • 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

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly grease it.
  2. In a skillet, heat olive oil over medium heat. Add mushrooms and cook 6–8 minutes until browned and tender. Add garlic and spinach, cook until spinach wilts. Season with salt and pepper, then remove from heat.
  3. On each tortilla, sprinkle cheese over one half. Add spinach-mushroom mixture on top. Fold tortillas into half-moon shapes.
  4. Arrange quesadillas on the baking sheet. Lightly brush or spray with oil. Bake 10–12 minutes, flipping halfway through, until crisp and golden.
  5. Let cool for 2–3 minutes, then slice into wedges. Serve with sour cream, salsa, or guacamole.

Notes

  • Add caramelized onions for extra flavor.
  • Include black beans or cooked chicken for added protein.
  • Spice it up with jalapeños or chili flakes.
  • Use dairy-free cheese for a vegan option.
  • Brushing with oil before baking enhances crispiness.

Nutrition

Find it online: https://cookedbymaya.com/baked-spinach-mushroom-quesadillas/