Baked Spinach Mushroom Quesadillas Recipe
If you’re craving something cheesy, crispy, and packed with flavor, these Baked Spinach Mushroom Quesadillas are about to become your new weeknight obsession. This recipe combines earthy mushrooms, vibrant spinach, and gooey cheese all tucked inside golden tortillas, baked to perfection for a lighter, hands-off twist on the classic skillet quesadilla. It’s an easy dish that feels a little fancy, but is totally doable on a busy night—perfect for anyone looking to add a tasty, vegetarian main to their rotation.
Ingredients You’ll Need
The beauty of Baked Spinach Mushroom Quesadillas is that you only need a handful of simple ingredients. Each element brings its own magic, from the earthy mushrooms to the melty cheese and the soft, golden tortillas.
- Olive oil: Sets the stage for sautéing, adding richness and helping all the flavors meld together beautifully.
- Onion (finely chopped): Adds a touch of sweetness and depth that rounds out the filling.
- Garlic (minced): Infuses the mixture with a savory aroma that screams comfort food.
- Mushrooms (sliced): The star veggie—choose cremini or white mushrooms for a satisfying, meaty texture.
- Fresh spinach (roughly chopped): Brings color and a burst of nutrients, wilting down into the filling like magic.
- Salt: Punches up all the flavors—don’t skip this tiny but mighty ingredient.
- Black pepper: Adds just the right amount of warmth and kick.
- Chili flakes (optional): For a pop of heat! Totally up to you if you want things spicy.
- Shredded mozzarella cheese: Ensures every bite has a stretchy, gooey cheese pull.
- Shredded cheddar cheese: Gives a sharp, creamy balance to the mozzarella—use both for the best flavor.
- Large flour tortillas: The perfect vessel for holding all that cheesy, veggie goodness.
- Non-stick cooking spray: Helps achieve that irresistible golden, crispy finish in the oven.
How to Make Baked Spinach Mushroom Quesadillas
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper—this prevents sticking and makes cleanup a breeze. You’ll love how the oven transforms the quesadillas, making them crisp and golden without any flipping on a skillet.
Step 2: Sauté the Aromatics
Grab your favorite skillet and warm up the olive oil over medium heat. Toss in the chopped onion and let it sauté for 3 to 4 minutes until soft and fragrant. Add the minced garlic and cook for another minute—your kitchen will smell incredible right about now!
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pan and give them a good stir. Cook for 5 to 6 minutes until they’re browned and their liquid has evaporated. You want them golden and a little crispy at the edges; this step really builds the savory backbone of your Baked Spinach Mushroom Quesadillas.
Step 4: Wilt the Spinach and Season
Toss in the roughly chopped spinach, then sprinkle in the salt, black pepper, and chili flakes if you’re using them. Stir everything together and cook for 1 to 2 minutes, just until the spinach wilts and melds into the mushroom mixture. Remove the pan from the heat.
Step 5: Assemble the Quesadillas
Lay out your tortillas on a clean counter. Scoop the spinach-mushroom filling onto half of each tortilla. Sprinkle both cheeses evenly over the veggies—don’t be shy, this is where the magic happens. Fold each tortilla in half, pressing gently to seal.
Step 6: Bake to Crispy Perfection
Arrange the folded quesadillas on your prepared baking sheet. Give the tops a quick mist with non-stick cooking spray for that irresistible crunch. Bake for 10 to 12 minutes, flipping halfway through so both sides get golden and crisp. When they’re done, let them cool for a minute, then slice into wedges and serve warm.
How to Serve Baked Spinach Mushroom Quesadillas
Garnishes
Top your Baked Spinach Mushroom Quesadillas with a sprinkle of fresh cilantro, a dollop of sour cream, or even a few slices of ripe avocado. A squeeze of lime can add a fresh, zesty contrast to the rich, cheesy filling. Don’t forget a drizzle of your favorite hot sauce if you’re craving extra heat!
Side Dishes
Pair these quesadillas with a simple green salad, a scoop of guacamole, or some spicy black beans for a satisfying meal. They also go beautifully with a bowl of tomato soup or a side of Mexican rice for a heartier spread.
Creative Ways to Present
For a party-ready platter, cut the quesadillas into smaller wedges and arrange them in a circular pattern around a bowl of salsa or creamy dip. Stack them in a colorful basket lined with parchment for casual get-togethers, or serve on a wooden board with plenty of toppings for a rustic, inviting vibe.
Make Ahead and Storage
Storing Leftovers
If you have leftover Baked Spinach Mushroom Quesadillas, let them cool to room temperature before transferring to an airtight container. They’ll keep in the fridge for up to three days and make a fantastic next-day lunch or quick snack.
Freezing
For longer storage, wrap each cooled quesadilla tightly in plastic wrap or foil, then place in a freezer-safe bag. They’ll be good for up to two months. When you’re ready to enjoy, thaw overnight in the fridge or go straight from freezer to oven for a quick reheat.
Reheating
To reheat, place the quesadillas on a baking sheet in a 350°F (175°C) oven for about 10 minutes, or until hot and crisp. For quicker results, use a skillet over medium heat or pop them in the air fryer for a couple of minutes. Microwaving works too, but the tortillas may lose some crunch.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw the spinach and squeeze out as much moisture as possible before adding it to the skillet. This prevents your quesadillas from turning soggy and still packs in all that vibrant green goodness.
What other cheeses work in Baked Spinach Mushroom Quesadillas?
Feel free to get creative—monterey jack, pepper jack, or even a bit of feta can add new flavors and textures. Just make sure the cheese melts well for that satisfying, oozy bite.
Can I add protein to this recipe?
Definitely! Chopped cooked chicken or a scoop of black beans are both delicious options. Either will blend seamlessly with the spinach and mushrooms, making the quesadillas even heartier.
Are these quesadillas gluten-free?
As written, the recipe uses flour tortillas, but you can easily swap in your favorite gluten-free tortillas. Adjust baking time if necessary, since gluten-free varieties can crisp up differently.
How can I make them spicier?
Add extra chili flakes to the filling, toss in some diced jalapeños, or serve with a spicy salsa or hot sauce on the side. Customize the heat level to your taste—these Baked Spinach Mushroom Quesadillas are super adaptable!
Final Thoughts
If you’re searching for a meal that’s easy, satisfying, and full of flavor, you can’t go wrong with Baked Spinach Mushroom Quesadillas. They’re a delicious way to sneak some extra veggies into your day and share something truly crave-worthy with friends and family. Give them a try—you just might find yourself making them on repeat!
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Baked Spinach Mushroom Quesadillas Recipe
- Total Time: 27 minutes
- Yield: 6 quesadillas 1x
- Diet: Vegetarian
Description
This Baked Spinach Mushroom Quesadillas recipe offers a delicious and nutritious twist on classic quesadillas, filled with sautéed mushrooms, fresh spinach, and a blend of mozzarella and cheddar cheeses. Perfectly baked to a crispy golden finish, these vegetarian quesadillas make for a satisfying main course that’s easy to prepare and packed with flavor.
Ingredients
Vegetables & Herbs
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 4 cups fresh spinach, roughly chopped
Spices & Seasonings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional)
Dairy & Oils
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Others
- 6 large flour tortillas
- Non-stick cooking spray
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
- Sauté Onions: In a skillet over medium heat, heat the olive oil and sauté the finely chopped onion until it becomes soft and translucent, about 3–4 minutes.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5–6 minutes, stirring occasionally until the mushrooms are browned and their moisture has evaporated.
- Add Spinach & Seasonings: Add the chopped spinach along with salt, black pepper, and chili flakes if using. Cook until the spinach wilts, about 1–2 minutes, then remove the skillet from the heat.
- Prepare Tortillas: Lay out the flour tortillas on a clean surface and spread the spinach and mushroom mixture evenly over half of each tortilla.
- Add Cheese & Fold: Sprinkle equal amounts of shredded mozzarella and cheddar cheese on top of the vegetable mixture. Fold the tortillas in half to form half-moon shapes.
- Arrange & Spray: Place the folded quesadillas on the prepared baking sheet in a single layer. Lightly spray the tops with non-stick cooking spray for a crispy finish.
- Bake Quesadillas: Bake in the preheated oven for 10–12 minutes, flipping the quesadillas halfway through baking to ensure even browning and crispiness.
- Serve: Remove from the oven, slice each quesadilla into wedges, and serve warm for the best flavor and texture.
Notes
- For added protein, consider adding cooked chicken or black beans to the filling.
- Whole wheat or gluten-free tortillas can be substituted based on dietary preferences.
- Adjust chili flakes to control the heat level or omit for a milder taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
