If you’re searching for a vibrant, satisfying meal that comes together effortlessly, look no further than Baked Spinach Mushroom Quesadillas. With tender spinach, earthy mushrooms, luscious melted cheese, and perfectly crisped tortillas—all baked instead of fried—this is the ultimate vegetarian delight when you want something wholesome, hearty, and full of irresistible flavor. Whether you’re serving friends for lunch, whipping up a fuss-free family dinner, or craving a quick weeknight treat, these baked quesadillas are sure to become a comforting staple at your table.

Baked Spinach Mushroom Quesadillas Recipe - Recipe Image

Ingredients You’ll Need

These Baked Spinach Mushroom Quesadillas rely on a handful of simple yet top-notch ingredients, each one playing an important role in overall flavor, texture, and those stunning layers. Pull these together, and you’re well on your way to pure cheesy bliss!

Olive oil: Adds a boost of flavor and helps sauté the vegetables to tender perfection.
Yellow onion: Finely chopped for a sweet, aromatic foundation that lifts every bite.
Garlic cloves: Minced for warmth, depth, and that irresistible garlicky aroma.
Mushrooms: Sliced and sautéed until golden for a big, meaty hit of umami.
Fresh spinach: Wilted just enough to add vibrant color, nutrients, and lovely texture.
Salt & black pepper: Simple seasonings that make all the flavors shine.
Smoked paprika: Infuses that little unexpected smoky whisper in every bite.
Red pepper flakes (optional): Gives a gentle kick for those who love a little fire.
Shredded mozzarella cheese: Melts beautifully for an irresistible cheese pull.
Shredded Monterey Jack cheese: Adds creamy richness and a mild, buttery finish.
Large flour tortillas: The sturdy, crispy base ready to envelope all the best flavors.
Cooking spray or olive oil: Ensures a crisp, golden finish without frying.

How to Make Baked Spinach Mushroom Quesadillas

Step 1: Prep Your Oven and Pan

Kick things off by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper so nothing sticks and you get that glorious easy cleanup. Have your skillet and all the ingredients handy, and get ready to fill the kitchen with irresistible scents!

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and let it cook for 3 to 4 minutes. The onion softens and mellows, creating a deliciously sweet and almost jammy base for our filling. Stir in your minced garlic and sauté for another 30 seconds until it’s fragrant—don’t rush this step, as it’s the gateway to big flavor.

Step 3: Cook the Mushrooms

Add the sliced mushrooms to your pan. Sauté them for 6–8 minutes, stirring occasionally until they’ve released their moisture and start turning a lovely golden brown. This step concentrates their earthy, umami goodness, giving the Baked Spinach Mushroom Quesadillas unmistakable depth.

Step 4: Wilt the Spinach & Season

Toss in the fresh spinach, stirring gently until it’s wilted, which takes about 2–3 minutes. Season the mixture with salt, black pepper, smoked paprika, and a pinch of red pepper flakes if you want some extra zing. Give everything a good mix to ensure those spices are evenly distributed, then remove the skillet from the heat and let it cool for a couple of minutes.

Step 5: Fill and Fold

Lay your flour tortillas out on a clean surface. Spoon the warm spinach-mushroom mixture onto half of each tortilla. Sprinkle generously with the shredded mozzarella and Monterey Jack cheeses. Fold each tortilla over to form a half-moon, pressing gently to seal in all that deliciousness.

Step 6: Bake to Golden Perfection

Place your quesadillas onto the prepared baking sheet. Brush the tops lightly with olive oil or a quick mist of cooking spray for a perfectly crisp result. Bake for 10–12 minutes, flipping once halfway through, until the tortillas are golden and the cheese is gloriously melted. Let them rest for a minute or two before cutting into wedges—this little pause makes them easier to slice and serve.

How to Serve Baked Spinach Mushroom Quesadillas

Garnishes

A bright garnish can make your Baked Spinach Mushroom Quesadillas extra inviting! Try a sprinkle of chopped cilantro or green onions, a few fresh lime wedges, or even a drizzle of creamy avocado sauce to add color and freshness that pop on the plate.

Side Dishes

Pair these golden beauties with classic sides like chunky salsa, cool guacamole, and a dollop of tangy sour cream. For a heartier meal, consider a side of black beans or a simple salad spiked with cherry tomatoes and sliced avocado for added nutrition and crunch.

Creative Ways to Present

Transform your quesadilla platter into a dazzling spread by arranging the wedges in a starburst pattern and tucking little bowls of dip between them. Or, cut each quesadilla into bite-sized triangles and serve as a party appetizer—these Baked Spinach Mushroom Quesadillas are ideal finger food for any gathering!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Spinach Mushroom Quesadillas store surprisingly well! Simply let them cool completely before wrapping them in foil or placing in an airtight container. Pop them in the fridge, and they’ll stay fresh for up to three days, ready for a speedy lunch or snack.

Freezing

If you want to have these quesadillas on hand for busy days, freeze them before baking! Assemble and fold the quesadillas, then wrap them individually in plastic wrap and freeze. When a craving strikes, simply thaw overnight in the fridge and bake as usual for a fresh-tasting, low-effort meal.

Reheating

Reheat Baked Spinach Mushroom Quesadillas by placing them on a baking sheet in a 350°F oven for 8–10 minutes or until warmed through and the cheese is melty again. You can also use a skillet over medium heat for about 2 minutes per side for extra crispiness. Microwaving works in a pinch but will soften the tortillas.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Thaw and squeeze out as much moisture as possible from frozen spinach before adding it to the mushroom mixture—this keeps the filling from getting soggy in your Baked Spinach Mushroom Quesadillas.

What kind of mushrooms work best for this recipe?

Cremini, baby bella, or white button mushrooms all work beautifully here. Feel free to mix a few varieties for extra flavor and texture—it’s a great way to personalize your Baked Spinach Mushroom Quesadillas.

Can I add extra veggies or protein?

Certainly! Diced bell peppers, corn, or even black beans make fantastic additions. If you want a meatier version, some shredded rotisserie chicken blends in effortlessly without any fuss.

How do I prevent my quesadillas from getting soggy?

Let the filling cool a little before assembling, and avoid overfilling the tortillas. Baking instead of pan-frying also helps the tortillas crisp up evenly, ensuring your Baked Spinach Mushroom Quesadillas stay perfectly crunchy.

Could I make these gluten free?

Definitely! Swap the flour tortillas for your favorite gluten-free tortillas. Just keep an eye on them, as some gluten-free tortillas crisp up a bit faster while baking.

Final Thoughts

There’s something so uplifting about sharing Baked Spinach Mushroom Quesadillas with the people you love. Every bit of flavor and melty cheese is a little celebration of simple, wholesome ingredients baked to golden perfection. I can’t wait for you to try this recipe and make it your own—the possibilities for deliciousness are endless!

Baked Spinach Mushroom Quesadillas Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 quesadillas 1x
Diet: Vegetarian

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Description

These Baked Spinach Mushroom Quesadillas are a delicious vegetarian twist on the classic quesadilla. Packed with flavorful sautéed mushrooms, spinach, and gooey cheeses, these quesadillas are baked to crispy perfection in the oven. Perfect for a quick weeknight dinner or as a crowd-pleasing appetizer.

Ingredients

Scale

For the filling:

2 tablespoons olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
8 ounces mushrooms, sliced
4 cups fresh spinach
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional)
1 1/2 cups shredded mozzarella cheese
1 cup shredded Monterey Jack cheese

For assembly:

6 large flour tortillas
cooking spray or additional olive oil for brushing

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C).
Sauté the filling: Heat olive oil in a skillet, sauté onion, garlic, mushrooms, and spinach with seasonings.
Cool the filling: Remove from heat and let cool slightly.
Assemble quesadillas: Divide filling and cheeses onto tortillas, fold over.
Bake: Place on a baking sheet, brush with oil, bake for 10–12 minutes.
Serve: Let cool slightly, cut into wedges, and serve.

Notes

You can substitute kale for spinach or use a blend of cheeses like cheddar or pepper jack for extra flavor.
Serve with salsa, guacamole, or sour cream on the side.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Mexican-American