Baked Spinach Mushroom Quesadillas Recipe
If you’re searching for a cozy, flavor-packed meal that comes together in a snap, these Baked Spinach Mushroom Quesadillas are about to become your new obsession! Earthy mushrooms, tender spinach, and oozy, melty cheese all mingle inside perfectly crisped tortillas—the oven does all the work, so there’s none of the standing and flipping at the stove. Whether you’re serving a quick family dinner or looking to brighten up a weekend lunch, this recipe delivers rich flavor, hearty texture, and total comfort in every bite. You’ll be amazed by how easy it is to make Baked Spinach Mushroom Quesadillas, and even more impressed with how quickly they disappear!
Ingredients You’ll Need
All you need are just a handful of kitchen staples to create delicious Baked Spinach Mushroom Quesadillas. Each ingredient shines in its own way, adding key taste, texture, or color that makes every bite memorable.
- Olive Oil: Brings out the earthy flavor in mushrooms while keeping them moist as they sauté.
- Mushrooms: Sliced mushrooms offer rich umami depth, creating the heartiness that anchors the quesadilla.
- Fresh Spinach: Chopped spinach wilts down beautifully, adding vibrant green color and fresh flavor.
- Garlic Powder: A sprinkle gives the veggie filling irresistible savory warmth, no chopping required!
- Salt: Enhances and amplifies all the flavors, making the mushrooms and cheese sing.
- Black Pepper: Balances the other seasonings with a subtle peppery bite.
- Mozzarella Cheese: Melts to perfect gooeyness, binding the filling together in every crispy bite.
- Cheddar Cheese: Adds sharpness and that beautiful golden color you crave in quesadillas.
- Flour Tortillas: The sturdy (yet tender) blanket for all that cheesy, savory filling.
- Nonstick Cooking Spray: Guarantees golden, crispy-topped tortillas from the oven.
How to Make Baked Spinach Mushroom Quesadillas
Step 1: Preheat the Oven and Prepare Your Baking Sheet
Start by setting your oven to 400°F (so it’s nice and hot for that golden quesadilla crust), and line a large baking sheet with parchment paper. This helps prevent sticking, makes cleanup a breeze, and encourages those perfect, crispy tortilla edges.
Step 2: Sauté the Mushrooms and Spinach
Heat olive oil in a skillet over medium heat, then toss in your sliced mushrooms. Sauté them until they release their moisture and become browned and tender—this takes about 5–6 minutes and really concentrates their flavor. Add the chopped spinach and cook just until wilted, stirring frequently, about 2 minutes. When the vegetables are ready, sprinkle in the garlic powder, salt, and black pepper, then stir well and remove from heat.
Step 3: Assemble the Quesadillas
Lay each tortilla flat and cover one half of each with half of the mozzarella and cheddar cheese. Spoon the warm mushroom and spinach mixture evenly over the cheese, then sprinkle the remaining cheese on top. Fold each tortilla in half to cover the filling, creating half-moon shapes packed with cheesy goodness.
Step 4: Bake the Quesadillas
Arrange the stuffed tortillas on your lined baking sheet. Lightly spray the tops with nonstick cooking spray—this is the secret to a golden, crispy finish without excess grease. Bake for 10–12 minutes, flipping each quesadilla halfway through, until they’re crisp and beautifully browned on both sides.
Step 5: Slice and Enjoy
Let your Baked Spinach Mushroom Quesadillas cool for just a couple of minutes so the cheese sets a bit, making them easier to slice. Cut each one into wedges and get ready to dig in! Every gooey, flavorful piece will disappear faster than you think.
How to Serve Baked Spinach Mushroom Quesadillas
Garnishes
A finishing flourish can take your Baked Spinach Mushroom Quesadillas from tasty to totally irresistible. Try a scatter of fresh cilantro, a few thinly sliced green onions, or a dollop of cool sour cream. For a little zing, serve with lime wedges or your favorite salsa for dipping!
Side Dishes
Baked Spinach Mushroom Quesadillas pair effortlessly with sides like black bean salad, Mexican rice, or even roasted sweet potatoes. Looking to keep things light? Toss together a crisp green salad with avocado and a bright vinaigrette. The mild, cheesy filling matches beautifully with sides that are fresh or a bit spicy.
Creative Ways to Present
Turn your table into a DIY fiesta by serving the quesadillas on a big platter with bowls of guacamole, pico de gallo, and crunchy pickled jalapeños. For a fun twist, slice the quesadillas into strips and thread onto skewers as party-ready finger food. Don’t be afraid to get creative—these Baked Spinach Mushroom Quesadillas look just as great stacked as mini wedges for an appetizer spread!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), simply let the Baked Spinach Mushroom Quesadillas cool to room temperature, then slip them into an airtight container. Store in the refrigerator for up to 3 days—perfect for easy lunches or a quick snack!
Freezing
These quesadillas freeze like a dream. Wrap individual wedges in foil or parchment, then pop them into a zip-top freezer bag. Stash them in the freezer for up to 2 months. When you need an instant meal, just reheat—no thawing required.
Reheating
To bring back that irresistible crispiness, reheat Baked Spinach Mushroom Quesadillas in a hot oven or air fryer (about 5–6 minutes at 375°F works beautifully). Microwaving is quick, but the tortillas may soften, so the oven is best for that just-baked texture.
FAQs
Can I use a different type Main Course
Absolutely! Feel free to mix and match your favorite cheeses. Monterey Jack, pepper jack, or even a little feta can all add extra personality to your Baked Spinach Mushroom Quesadillas.
What mushrooms work best in this recipe?
Most common varieties like cremini, white button, or even baby bella mushrooms work perfectly. For a deeper flavor, try portobello mushrooms chopped into small pieces.
How can I make these quesadillas gluten-free?
Simply swap the flour tortillas for your favorite gluten-free tortillas. Rice-based or corn tortillas are delicious alternatives that crisp up nicely in the oven.
Can I add more vegetables?
Definitely! These Baked Spinach Mushroom Quesadillas are endlessly customizable—try adding sautéed onions, bell peppers, or chopped sun-dried tomatoes to the mix for even more layers of flavor and color.
Do I have to flip the quesadillas when baking?
Flipping halfway through ensures both sides get evenly golden and crispy. If you forget, don’t worry—they’ll still be delicious, but for the best crunch on both sides, the flip is worth it!
Final Thoughts
If you’re craving comfort food with a wholesome twist, these Baked Spinach Mushroom Quesadillas are a must-make. They’re easy enough for weeknights but special enough to share. Give them a try—you’ll see just how irresistible homemade, oven-baked quesadillas can be!
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Baked Spinach Mushroom Quesadillas Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These Baked Spinach Mushroom Quesadillas are a delicious and easy vegetarian meal option. Packed with flavorful mushrooms, spinach, and gooey cheese, they are perfect for a quick dinner or a satisfying snack.
Ingredients
For the Quesadillas:
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced
- 2 cups fresh spinach, chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 4 large flour tortillas
- nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Sauté Mushrooms: In a skillet over medium heat, warm the olive oil and sauté the mushrooms until browned and tender, about 5–6 minutes.
- Add Spinach: Add the chopped spinach and cook until wilted, about 2 minutes. Season with garlic powder, salt, and pepper, then remove from heat.
- Assemble Quesadillas: Lay out the tortillas and sprinkle half of the mozzarella and cheddar cheeses on one side of each. Spoon the spinach-mushroom mixture over the cheese, then top with the remaining cheese. Fold the tortillas in half.
- Bake: Place the assembled quesadillas on the prepared baking sheet. Lightly spray the tops with cooking spray. Bake for 10–12 minutes, flipping halfway through, until golden and crisp.
- Serve: Let cool slightly, then slice and serve.
Notes
- For added flavor, try adding caramelized onions or a pinch of red pepper flakes.
- These quesadillas can also be made ahead and reheated in the oven or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 40mg
