Baked Spinach Mushroom Quesadillas

Baked Spinach Mushroom Quesadillas are a wholesome, cheesy, and satisfying twist on the traditional stovetop version. I stuff tortillas with a savory mix of sautéed mushrooms, wilted spinach, and melted cheese, then bake them until golden and crisp. They’re easy to prepare, perfect for sharing, and just as delicious as pan-fried—without the extra oil or mess.

Why You’ll Love This Recipe

I love making these quesadillas because they’re simple, baked instead of fried, and packed with flavor. The mushrooms give them a meaty texture, while the spinach adds freshness and color. Baking them in the oven saves time and lets me make multiple quesadillas at once. They’re great for lunch, dinner, or a party platter.

Ingredients

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

• Flour tortillas

• Fresh spinach

• Mushrooms (button, cremini, or your choice)

• Shredded cheese (like mozzarella, Monterey Jack, or cheddar)

• Garlic (minced)

• Olive oil or butter

• Salt

• Black pepper

• Optional: onion, red pepper flakes, sour cream or salsa for serving

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I heat olive oil in a skillet over medium heat and sauté sliced mushrooms until browned.

3. I add garlic and cook for another minute, then stir in fresh spinach and cook until wilted. I season the mixture with salt and pepper, then remove it from heat.

4. I lay out the tortillas and sprinkle cheese on half of each one.

5. I spoon the spinach and mushroom mixture over the cheese and fold the tortillas in half.

6. I place the folded quesadillas on the prepared baking sheet and lightly brush or spray the tops with oil.

7. I bake for 10–12 minutes, flipping halfway through, until both sides are golden and crispy.

8. I slice them into wedges and serve warm with my favorite dipping sauce.

Servings and timing

This recipe makes 4 quesadillas (about 2 servings each).
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes

Variations

When I want to add more substance, I throw in black beans or grilled chicken. For extra flavor, I use a spicy pepper jack cheese or add caramelized onions. If I’m avoiding dairy, I use plant-based cheese and sauté in oil instead of butter. I’ve also added sun-dried tomatoes or roasted red peppers for a Mediterranean spin.

Storage/Reheating

Leftovers can be stored in the fridge for up to 3 days. I reheat them in a skillet or the oven at 350°F to keep the edges crisp. If I’m in a rush, the microwave works, but the texture won’t be as crunchy. These quesadillas can also be frozen—just wrap them tightly and reheat in the oven straight from frozen.

FAQs

Can I use frozen spinach?

Yes, I thaw it and squeeze out all the water before adding it to the sautéed mushrooms.

What cheese melts best in quesadillas?

I usually go with mozzarella or Monterey Jack for great meltability, but cheddar and pepper jack are also tasty options.

Do I need to flip the quesadillas while baking?

Yes, flipping helps both sides get evenly crisp and golden. I usually flip them halfway through baking.

Can I use corn tortillas?

Yes, but they’re more delicate. I warm them slightly before filling so they fold without cracking.

What dips go well with these quesadillas?

I love serving them with sour cream, salsa, guacamole, or a creamy chipotle sauce.

Conclusion

Baked Spinach Mushroom Quesadillas are my go-to when I want something quick, flavorful, and a little healthier. They’re crisp on the outside, melty on the inside, and packed with savory goodness. Whether I’m feeding a group or just looking for a meatless meal, these quesadillas always hit the spot.

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