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Baked Spinach Mushroom Quesadillas

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Baked Spinach Mushroom Quesadillas are crispy, melty, and packed with savory veggies. These oven-baked quesadillas are a healthier, mess-free alternative to stovetop versions and perfect for lunch, dinner, or a party appetizer.

  • Author: Ella
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 4 quesadillas (about 8 servings)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Ingredients

  • 4 flour tortillas
  • 2 cups fresh spinach
  • 1 1/2 cups sliced mushrooms (button, cremini, or your choice)
  • 1 1/2 cups shredded cheese (mozzarella, Monterey Jack, or cheddar)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil or butter
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Optional: 1/4 cup chopped onion, red pepper flakes
  • Optional: sour cream, salsa, or guacamole for serving

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Sauté mushrooms until browned.
  3. Add garlic and cook for 1 more minute. Stir in spinach and cook until wilted. Season with salt and pepper.
  4. Lay out tortillas and sprinkle shredded cheese on half of each.
  5. Spoon mushroom-spinach mixture over the cheese and fold tortillas in half.
  6. Place folded quesadillas on the baking sheet. Brush or spray tops lightly with oil.
  7. Bake for 10–12 minutes, flipping halfway, until both sides are golden and crisp.
  8. Slice into wedges and serve warm with dipping sauces of choice.

Notes

  • Add black beans or grilled chicken for more protein.
  • Use pepper jack cheese or caramelized onions for extra flavor.
  • For a dairy-free version, use plant-based cheese and oil.
  • Include sun-dried tomatoes or roasted red peppers for a Mediterranean twist.
  • Reheat in skillet or oven for best texture. Freeze for up to 2 months.

Nutrition

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