Why You’ll Love This Recipe

These Baked Spinach Mushroom Quesadillas are a wonderful blend of wholesome ingredients and bold flavors. The mushrooms provide a meaty texture while the spinach adds a burst of freshness, making each bite a delightful combination. The best part? They’re baked, not fried, giving you a crispy yet light finish. This recipe is great for a quick lunch, dinner, or even as a party appetizer. It’s easy to customize, and you can enjoy them with your favorite dipping sauces like sour cream or salsa. Healthy, tasty, and satisfying—what’s not to love?

Ingredients

1 tbsp olive oil
1 small onion, finely chopped
2 cups fresh mushrooms, sliced
2 cups fresh spinach, chopped
1 tsp garlic powder
1 tsp cumin
½ tsp chili powder (optional)
½ tsp salt
½ tsp black pepper
4 large flour tortillas
2 cups shredded cheese (cheddar, mozzarella, or a blend)
Cooking spray or a small amount of olive oil for brushing

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

Directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, stirring occasionally, until they release their moisture and become tender.
Add the chopped spinach, garlic powder, cumin, chili powder (if using), salt, and pepper. Stir until the spinach wilts and everything is well combined, then remove from heat.
Place the tortillas flat on a clean surface. Divide the spinach and mushroom mixture evenly between two tortillas, spreading it across the center.
Sprinkle the shredded cheese on top of the mixture, then place the remaining two tortillas on top to form quesadillas.
Lightly spray or brush the top of each quesadilla with olive oil or cooking spray for extra crispiness.
Place the quesadillas on the prepared baking sheet and bake for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Remove from the oven, slice, and serve warm with your favorite dipping sauces.

Servings and Timing

Servings: 4 (2 quesadillas per serving)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Add protein: For a heartier meal, add grilled chicken, black beans, or ground turkey to the spinach and mushroom filling.
Gluten-free option: Use gluten-free tortillas if you prefer a gluten-free version.
Cheese swaps: Try using goat cheese, feta, or a dairy-free cheese option to suit your dietary preferences.
Spicy kick: Add some sliced jalapeños or a few dashes of hot sauce to the filling for a spicy twist.

Storage/Reheating

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

FAQs

1. Can I make these quesadillas ahead of time?

Yes, you can prepare the filling in advance and assemble the quesadillas before baking. Just store them in the fridge and bake them when ready to serve.

2. Can I use frozen spinach for this recipe?

Yes, frozen spinach can be used. Be sure to thaw and drain any excess water before adding it to the mixture to avoid sogginess.

3. Can I use other types of cheese?

Absolutely! Feel free to experiment with different cheese options like Monterey Jack, Gouda, or even a vegan cheese alternative.

4. How do I prevent the tortillas from becoming soggy?

Make sure to remove excess moisture from the spinach and mushrooms by sautéing them until the liquid evaporates. Using flour tortillas also helps in preventing sogginess.

5. Can I freeze these quesadillas?

Yes, you can freeze assembled quesadillas before baking. Wrap them tightly in plastic wrap and store in a freezer bag for up to 1 month. Bake directly from frozen when ready to enjoy.

6. What can I serve with these quesadillas?

These quesadillas pair perfectly with salsa, sour cream, guacamole, or a fresh salad for a complete meal.

7. Can I use corn tortillas instead of flour tortillas?

Yes, corn tortillas are a great alternative, though they may be a bit more delicate. Consider heating them lightly before assembling for added flexibility.

8. Are these quesadillas spicy?

These quesadillas are not inherently spicy, but you can easily add spice by incorporating chili powder, jalapeños, or hot sauce into the filling.

9. Can I bake these quesadillas in a toaster oven?

Yes, you can bake the quesadillas in a toaster oven at 400°F for about 10-12 minutes, flipping halfway through to ensure they get crispy on both sides.

10. Can I add other vegetables to the filling?

Feel free to add other vegetables like bell peppers, zucchini, or corn to the filling for extra flavor and nutrients.

Conclusion

Baked Spinach Mushroom Quesadillas are the perfect combination of healthy ingredients and delicious taste. Whether you’re in the mood for a quick snack or a satisfying meal, these quesadillas won’t disappoint. They’re customizable, easy to prepare, and packed with flavor—making them a go-to choice for any occasion. Enjoy them on their own or with your favorite sides for a complete dish!

Baked Spinach Mushroom Quesadillas

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Delicious and healthy Baked Spinach Mushroom Quesadillas made with fresh spinach, sautéed mushrooms, and gooey melted cheese, all wrapped in a soft tortilla and baked to crispy perfection. This vegetarian recipe is perfect for a quick weeknight dinner or a satisfying snack!

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

Instructions

Preheat your oven to 400°F (200°C).
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant (about 2-3 minutes).
Add the sliced mushrooms to the skillet and cook until they release moisture and become soft (about 5-7 minutes). Season with salt, pepper, chili powder, and cumin.
Add the spinach to the skillet and cook until wilted (about 2 minutes). Remove from heat and let the mixture cool slightly.
Lay out the tortillas on a flat surface. Spoon an equal amount of the spinach and mushroom mixture onto one half of each tortilla.
Top with the shredded cheddar and mozzarella cheese.
Fold the tortillas in half, covering the filling. Place them on a baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the tortillas are golden brown and the cheese is melted.
Remove from the oven and slice each quesadilla into wedges.
Serve with a dollop of sour cream and a side of salsa, if desired.

Notes

For a spicier version, add some sliced jalapeños to the filling.
You can use any kind of cheese you prefer or a blend for extra flavor.
To make this recipe gluten-free, use gluten-free tortillas.