A delightful fusion of earthy mushrooms, fresh spinach, and gooey melted cheese encased in crispy baked tortillas these Baked Spinach Mushroom Quesadillas are a comforting yet nutritious twist on a Mexican classic. Whether you’re seeking a quick weeknight meal, a satisfying lunch, or a party appetizer, these quesadillas strike the perfect balance between flavor, texture, and convenience. Baking instead of pan-frying makes them healthier and more hands-off, leaving you free to prepare sides or relax while the oven does the work.
This recipe celebrates the natural umami of mushrooms combined with tender spinach and a medley of cheeses that melt perfectly inside golden, crisp tortillas. It’s easy to customize, great for meal prep, and sure to become a go-to recipe in your home!
Ingredients:
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2 tablespoons olive oil
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2 cups fresh mushrooms, sliced (white button, cremini, or portobello)
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3 cups fresh baby spinach, washed and trimmed
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2 cloves garlic, minced
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1 teaspoon onion powder
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1/2 teaspoon ground black pepper
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1/2 teaspoon salt (adjust to taste)
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1 teaspoon smoked paprika (optional)
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1/2 teaspoon chili flakes (optional for heat)
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1 1/2 cups shredded mozzarella cheese
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1 cup shredded cheddar cheese
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1/2 cup crumbled feta cheese (optional for tanginess)
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6–8 medium flour tortillas
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Olive oil spray or melted butter for brushing
Preparation:
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. This ensures even crisping without the need for excessive oil.
Step 2: Sauté the Mushrooms
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown. Mushrooms should reduce in size and deepen in flavor. Season them lightly with salt, pepper, onion powder, and smoked paprika. Add garlic during the last minute of sautéing to avoid burning.
Step 3: Wilt the Spinach
Add the fresh spinach directly into the skillet with the mushrooms. Stir and cook for another 2–3 minutes until the spinach is wilted and any excess moisture evaporates. Remove the skillet from the heat and set aside to cool slightly. This prevents the tortilla from becoming soggy when assembling.
Step 4: Assemble the Quesadillas
Lay out the tortillas on a clean surface. On half of each tortilla, spread a generous layer of the mushroom and spinach mixture. Sprinkle mozzarella, cheddar, and feta (if using) evenly over the top of the mixture. Fold the tortillas over to create a half-moon shape and gently press down.
Step 5: Bake to Perfection
Arrange the folded quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or melted butter to help them crisp up in the oven. Bake for 10–12 minutes, flipping them halfway through, until both sides are golden brown and the cheese is fully melted.
Once done, remove from the oven and allow them to rest for 2–3 minutes before slicing into wedges.
Variation:
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Vegan Version: Replace cheese with plant-based cheese and sautéed tofu crumbles for added protein.
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Meaty Twist: Add cooked shredded chicken, seasoned ground beef, or sliced steak to the filling.
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Extra Veggies: You can fold in diced bell peppers, caramelized onions, or zucchini to bulk up the nutritional value.
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Different Cheeses: Swap mozzarella for Monterey Jack or use pepper jack for a spicy kick.
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Gluten-Free: Use gluten-free tortillas for a celiac-friendly alternative.
COOKING Note:
For the crispiest results, avoid overloading the filling too much moisture from vegetables can make the tortillas soggy. Let the spinach and mushroom filling cool slightly before assembling, and ensure your oven is fully preheated before baking. You can also place a wire rack over your baking sheet to allow air circulation for maximum crispiness.
Serving Suggestions:
Baked Spinach Mushroom Quesadillas pair perfectly with:
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Sour cream or Greek yogurt for dipping.
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Fresh guacamole for creaminess.
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Pico de gallo or your favorite salsa for brightness.
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A side salad dressed in a lemon vinaigrette for a light, crisp contrast.
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Mexican rice or black beans to create a complete and hearty meal.
These quesadillas also make fantastic appetizers or party snacks when sliced into smaller wedges.
Tips:
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Make Ahead: Prepare the mushroom-spinach filling in advance and refrigerate for up to 2 days.
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Freezing: Assemble uncooked quesadillas and freeze them individually. Bake directly from frozen at 400°F for 18–20 minutes.
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Cheese Choices: A blend of cheeses ensures optimal melt and flavor — experiment to match your taste.
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Herb Boost: Add fresh chopped parsley, basil, or cilantro to the filling for extra freshness.
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For Kids: Skip the chili flakes and add a bit more cheese for a milder, kid-friendly option.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Nutritional Information (per serving — 1 quesadilla):
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Calories: 320–370 kcal
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Protein: 14g
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Sodium: 580mg
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Carbohydrates: 26g
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Fat: 20g
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Fiber: 2g
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Sugar: 2g
Note: Nutritional values may vary depending on cheese types and portion sizes.
FAQs:
Q: Can I use frozen spinach instead of fresh?
A: Yes, but make sure to thaw and squeeze out all the excess water before sautéing, or the filling will be too watery and make the quesadillas soggy.
Q: Can I pan-fry these instead of baking?
A: Absolutely! Simply cook each quesadilla in a skillet over medium heat with a light brush of oil for 2–3 minutes per side until crisp and golden.
Q: How do I store leftovers?
A: Store cooled quesadilla slices in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven for best texture.
Q: Can I make this recipe spicy?
A: Yes! Add diced jalapeños or use spicy cheese like pepper jack, and don’t skip the chili flakes.
Q: What tortillas are best for quesadillas?
A: Flour tortillas are ideal because they crisp up beautifully and hold the filling well, but you can experiment with corn tortillas for a gluten-free version.
Conclusion:
Baked Spinach Mushroom Quesadillas are the ultimate answer to both your comfort food cravings and your desire for a nutritious meal. This recipe beautifully combines sautéed earthy mushrooms and tender spinach with gooey, melted cheese all encased in a perfectly crisp, golden-brown tortilla. Baking the quesadillas instead of frying offers a healthier twist without compromising on texture or flavor.
This dish is versatile, customizable, and suitable for everything from casual dinners to party platters. You can play with the ingredients to match the seasons, your taste preferences, or what you’ve got in your fridge and it will always deliver satisfying, savory bites.
Whether you’re serving it as a quick lunch, a weeknight dinner, or cutting it into wedges for a party appetizer, these Baked Spinach Mushroom Quesadillas are sure to become a beloved staple in your kitchen. Enjoy the fusion of simplicity, nutrition, and flavor wrapped in every bite!
Print
Baked Spinach Mushroom Quesadillas Recipe
- Total Time: 30 minutes
Ingredients
Ingredients:
-
2 tablespoons olive oil
-
2 cups fresh mushrooms, sliced (white button, cremini, or portobello)
-
3 cups fresh baby spinach, washed and trimmed
-
2 cloves garlic, minced
-
1 teaspoon onion powder
-
1/2 teaspoon ground black pepper
-
1/2 teaspoon salt (adjust to taste)
-
1 teaspoon smoked paprika (optional)
-
1/2 teaspoon chili flakes (optional for heat)
-
1 1/2 cups shredded mozzarella cheese
-
1 cup shredded cheddar cheese
-
1/2 cup crumbled feta cheese (optional for tanginess)
-
6–8 medium flour tortillas
-
Olive oil spray or melted butter for brushing
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. This ensures even crisping without the need for excessive oil.
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their moisture and begin to turn golden brown. Mushrooms should reduce in size and deepen in flavor. Season them lightly with salt, pepper, onion powder, and smoked paprika. Add garlic during the last minute of sautéing to avoid burning.
Add the fresh spinach directly into the skillet with the mushrooms. Stir and cook for another 2–3 minutes until the spinach is wilted and any excess moisture evaporates. Remove the skillet from the heat and set aside to cool slightly. This prevents the tortilla from becoming soggy when assembling.
Lay out the tortillas on a clean surface. On half of each tortilla, spread a generous layer of the mushroom and spinach mixture. Sprinkle mozzarella, cheddar, and feta (if using) evenly over the top of the mixture. Fold the tortillas over to create a half-moon shape and gently press down.
Arrange the folded quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or melted butter to help them crisp up in the oven. Bake for 10–12 minutes, flipping them halfway through, until both sides are golden brown and the cheese is fully melted.
Once done, remove from the oven and allow them to rest for 2–3 minutes before slicing into wedges.
Notes
For the crispiest results, avoid overloading the filling too much moisture from vegetables can make the tortillas soggy. Let the spinach and mushroom filling cool slightly before assembling, and ensure your oven is fully preheated before baking. You can also place a wire rack over your baking sheet to allow air circulation for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 320–370 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 20 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 14 g