Baked Spinach Mushroom Quesadillas

Why You’ll Love This Recipe

Baked Spinach Mushroom Quesadillas are a flavorful and nutritious twist on a classic dish. The earthy mushrooms pair beautifully with the fresh spinach, and the melted cheese inside adds a creamy richness. By baking instead of frying, you get a crispy tortilla without the excess oil. These quesadillas are customizable, easy to make, and perfect for satisfying your cravings for something cheesy and comforting. Plus, they’re a great way to sneak in some veggies!

Ingredients

• 4 tortillas (8-inch)
• Olive oil (optional, enough to lightly coat the tortillas)
• 3 cups roughly chopped spinach
• 8 ounces sliced mushrooms
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• Salt and pepper to taste
• Optional: garlic powder, onion powder, or chili flakes for extra flavor

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Sauté the spinach and mushrooms: Heat a skillet over medium heat and add a drizzle of olive oil (or cook without oil for a lighter option). Add the sliced mushrooms and cook for 5-6 minutes, or until they soften and release their moisture. Then, add the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts down. Season with salt and pepper to taste.
3. Assemble the quesadillas: Place one tortilla on the prepared baking sheet. Add a layer of the spinach and mushroom mixture, followed by a generous sprinkle of shredded cheese. Top with another tortilla.
4. Lightly coat the tortillas: Optionally, lightly brush the tops of the tortillas with a small amount of olive oil for extra crispness, or you can skip this step if you prefer a lighter version.
5. Bake the quesadillas: Bake the quesadillas in the preheated oven for 8-10 minutes, flipping them halfway through, until the tortillas are golden brown and crispy, and the cheese is fully melted.
6. Serve: Remove from the oven and cut into wedges. Serve with your favorite dipping sauces like salsa, guacamole, or sour cream.

Servings and Timing

This recipe makes 4 servings (1 quesadilla per person).

• Prep time: 10 minutes
• Cook time: 15 minutes
• Total time: 25 minutes

Storage/Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in the oven at 350°F (175°C) for 5-7 minutes until crispy again, or reheat in a skillet over medium heat.

FAQs

Can I use gluten-free tortillas?

Yes! You can use gluten-free tortillas if you prefer a gluten-free option. Just make sure to check that the tortillas are soft enough for folding.

Can I add other vegetables to the filling?

Absolutely! You can add other vegetables like onions, bell peppers, or zucchini to the filling for extra flavor and texture.

Can I use different cheese?

Yes! Feel free to experiment with different cheeses. Cheddar, mozzarella, Monterey Jack, or a blend of cheeses would work wonderfully in this recipe.

How do I prevent the tortillas from becoming soggy?

To avoid sogginess, be sure to cook the mushrooms until they release all their moisture before adding them to the quesadillas. Also, avoid overloading the quesadillas with filling, as too much liquid can make the tortillas soggy.

Can I make these quesadillas ahead of time?

Yes, you can prepare the quesadillas and store them in the refrigerator for up to a day before baking them. When ready, bake as directed, and they will be just as delicious.

How do I make these quesadillas spicier?

If you like some heat, you can add chili flakes or hot sauce to the filling before assembling the quesadillas. Alternatively, add some sliced jalapeños for an extra kick!

Conclusion

Baked Spinach Mushroom Quesadillas are an easy, healthy, and delicious meal that combines fresh vegetables, gooey cheese, and a crispy tortilla. The savory spinach and mushrooms offer a satisfying filling, while the cheese brings everything together. Baked instead of fried, these quesadillas are lighter without sacrificing flavor. Perfect for a quick meal or a snack, they’re sure to become a go-to favorite!

Baked Spinach Mushroom Quesadillas

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Baked Spinach Mushroom Quesadillas are a healthy, flavorful twist on the classic. With sautéed spinach, earthy mushrooms, and gooey cheese, these quesadillas are crispy on the outside and packed with savory goodness inside. Baked, not fried, they offer a lighter option without sacrificing flavor—perfect for lunch, dinner, or a snack!

 

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course, Snack
• Method: Baked
• Cuisine: Mexican, Vegetarian
• Diet: Vegetarian

Ingredients

For the Quesadillas:

4 tortillas (8-inch)

Olive oil (optional, enough to lightly coat the tortillas)

3 cups roughly chopped spinach

8 ounces sliced mushrooms

1 cup shredded cheese (cheddar, mozzarella, or a blend)

Salt and pepper to taste

Optional: garlic powder, onion powder, or chili flakes for extra flavor

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Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Sauté the spinach and mushrooms: Heat a skillet over medium heat and add a drizzle of olive oil (or cook without oil for a lighter option). Add the sliced mushrooms and cook for 5-6 minutes, until softened and moisture is released. Add the chopped spinach and cook for an additional 2-3 minutes until wilted. Season with salt and pepper.
3. Assemble the quesadillas: Place one tortilla on the prepared baking sheet. Add a layer of the spinach and mushroom mixture, followed by a generous sprinkle of shredded cheese. Top with another tortilla.
4. Lightly coat the tortillas: Optionally, lightly brush the tops of the tortillas with a small amount of olive oil for extra crispness, or skip this step for a lighter version.
5. Bake the quesadillas: Bake in the preheated oven for 8-10 minutes, flipping halfway through, until golden brown and crispy, and the cheese is melted.
6. Serve: Remove from the oven and cut into wedges. Serve with salsa, guacamole, or sour cream.

Notes

Vegetable Add-ins: Feel free to add onions, bell peppers, zucchini, or any other veggies to the filling for added flavor.

Cheese Substitutes: Experiment with cheeses like Monterey Jack, feta, or pepper jack for different flavor profiles.

Gluten-Free Option: Use gluten-free tortillas for a gluten-free version of these quesadillas.