If you’re craving a cozy, comforting vegetarian meal that’s as easy as it is irresistible, look no further than Baked Spinach Mushroom Quesadillas. These golden, crispy-on-the-outside, oozy-on-the-inside quesadillas pack a serious punch of flavor thanks to hearty mushrooms, vibrant spinach, and a magical blend of melty mozzarella and cheddar. Baked instead of pan-fried, they strike that perfect balance between convenience and craveability — ideal for busy weeknights, hearty lunches, or even as a party appetizer everyone will absolutely adore.
Ingredients You’ll Need
One of the best things about this recipe is how few ingredients you actually need — yet every single item brings something special to the table. From the earthy mushrooms to the smoky hint of paprika, each component layers on flavor, texture, or that irresistible gooeyness that makes Baked Spinach Mushroom Quesadillas so unforgettable.
- Olive oil: Adds richness and helps caramelize the onions and mushrooms for maximum flavor.
- Onion (1/2 small, diced): Brings a touch of sweetness and depth to the filling.
- Garlic (2 cloves, minced): Infuses the veggies with a savory aromatic bite that makes the whole kitchen smell incredible.
- Mushrooms (8 oz, sliced): The hearty base that adds earthy flavor and meaty texture — cremini or button mushrooms work great.
- Fresh spinach (3 cups): Wilts down beautifully for a pop of green color and a boost of nutrients.
- Salt (1/2 teaspoon): Essential for bringing out the natural flavors of your vegetables.
- Black pepper (1/4 teaspoon): Adds just the right amount of gentle heat.
- Smoked paprika (1/4 teaspoon): Provides a lovely, subtle smokiness that takes the quesadillas up a notch.
- Shredded mozzarella cheese (1 cup): Melts perfectly for that gooey, stretchy bite.
- Shredded cheddar cheese (1/2 cup): Offers sharpness and bold cheddar flavor to balance the mozzarella.
- Flour tortillas (4 large): The sturdy and slightly chewy carriers for your filling — go for large tortillas for maximum loading potential!
- Nonstick cooking spray: Guarantees that perfect crunch on the outside without the need for extra oil.
How to Make Baked Spinach Mushroom Quesadillas
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup and to prevent any sticking. This step sets the stage for quesadillas that come out gorgeously crisp every time.
Step 2: Sauté the Onion, Garlic, and Mushrooms
In a large skillet over medium heat, pour in your olive oil and add the diced onion. Sauté for about 2–3 minutes until the onion is soft and fragrant. Next, stir in the minced garlic and sliced mushrooms. Cook, stirring occasionally, until the mushrooms are tender and all their moisture has evaporated — usually about 6–8 minutes. This concentration of flavors gives your Baked Spinach Mushroom Quesadillas that crave-worthy savoriness.
Step 3: Wilt the Spinach and Season
Add the fresh spinach right into the skillet. Stir it in with the mushrooms and watch it wilt down quickly, adding vibrant color and nutrition. Once wilted, sprinkle in the salt, black pepper, and smoked paprika. Give it all a good mix, then remove the pan from the heat so the spinach doesn’t overcook.
Step 4: Assemble the Quesadillas
Lay your flour tortillas flat on a clean surface. Spoon a generous amount of the mushroom and spinach mixture onto half of each tortilla. Then, scatter both the mozzarella and cheddar evenly over the veggie filling. The cheese acts as the glue, so don’t skimp! Fold each tortilla over to create a half-moon shape that’s ready for baking.
Step 5: Bake to Golden Perfection
Carefully place your folded quesadillas onto the prepared baking sheet, arranging them in a single layer. Lightly spray the tops with nonstick cooking spray — this encourages that mouthwatering golden crust. Bake for 10–12 minutes, flipping halfway through so both sides get evenly crisp and bubbly. Once done, let the quesadillas cool for a minute or two before slicing and serving. The hardest part is resisting the urge to eat them straight from the oven!
How to Serve Baked Spinach Mushroom Quesadillas
Garnishes
A simple flourish of fresh herbs can really brighten up your Baked Spinach Mushroom Quesadillas. Try a sprinkle of chopped cilantro or green onions for freshness, or add a dollop of sour cream, salsa, or guacamole for extra richness and zing. A squeeze of lime over the top just before serving is a total game changer, too.
Side Dishes
These quesadillas are substantial enough to shine on their own, but they pair beautifully with a crisp green salad, a side of Mexican rice, or a vibrant corn and black bean salad. For something simple and cooling, serve with chilled watermelon or sliced avocado — both are delightful, especially in warmer weather.
Creative Ways to Present
For gatherings, slice your Baked Spinach Mushroom Quesadillas into wedges and arrange them on a platter with little cups of dipping sauces. If you’re feeling extra fun, create a DIY quesadilla bar with different toppings and dips so everyone can customize their own bites. Even for a solo lunch or speedy weeknight dinner, plating with a pop of colorful veggies makes it feel special.
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers, store them in an airtight container in the refrigerator. Baked Spinach Mushroom Quesadillas will keep well for up to three days — just make sure they’re fully cooled before packing them away to prevent any sogginess.
Freezing
These quesadillas freeze brilliantly! Let them cool completely, then wrap each one individually in foil or plastic wrap. Place them in a zip-top freezer bag, label, and freeze for up to two months. To reheat, simply pop straight from the freezer into the oven or toaster oven for a quick, cheesy fix.
Reheating
To keep that signature crunch, reheat your Baked Spinach Mushroom Quesadillas either in the oven or on a skillet over medium heat until warmed through and crispy again. The microwave will work in a pinch, but the texture is much better if you use dry heat instead.
FAQs
Can I use different types of mushrooms?
Absolutely! While cremini or button mushrooms are classic, feel free to try shiitake, portobello, or a blend for even more depth and texture in your filling.
What’s the best way to keep my quesadillas from getting soggy?
Make sure to cook the mushrooms well so all their moisture evaporates before assembling. Letting the filling cool slightly before building your Baked Spinach Mushroom Quesadillas also helps avoid soggy tortillas.
Can I add extra veggies or protein?
Definitely! Red bell pepper, sautéed zucchini, or even a handful of corn are delicious additions. You can also toss in some cooked chicken or black beans if you want to up the protein.
Are these quesadillas gluten-free?
The base recipe uses flour tortillas, but you can easily substitute your favorite gluten-free tortillas for a delicious gluten-free version of Baked Spinach Mushroom Quesadillas.
How do I make these quesadillas spicier?
A pinch of red pepper flakes or a spoonful of chopped jalapeños added to the filling will bring a gentle heat. Serve them alongside spicy salsa or hot sauce for even more kick.
Final Thoughts
It’s hard not to fall in love with Baked Spinach Mushroom Quesadillas — they’re warm, golden, extra cheesy, and so full of flavor. Whether you’re making them for yourself or sharing with family, this recipe is guaranteed to please. Give them a try, and watch them become a staple in your kitchen, too!
Print
Baked Spinach Mushroom Quesadillas Recipe
- Total Time: 27 minutes
- Yield: 4 quesadillas 1x
- Diet: Vegetarian
Description
These Baked Spinach Mushroom Quesadillas are a delicious and nutritious twist on traditional quesadillas. Packed with sautéed mushrooms, fresh spinach, and gooey cheeses, they are baked until golden and crisp. Perfect for a quick and satisfying meal!
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 cups fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
For the Quesadillas:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- Nonstick cooking spray
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- Sauté the Vegetables: In a skillet over medium heat, sauté the onion in olive oil. Add garlic and mushrooms, cooking until tender. Stir in spinach until wilted. Season with salt, pepper, and smoked paprika.
- Assemble the Quesadillas: Lay out the tortillas, spoon the spinach mushroom mixture onto half of each, sprinkle with cheeses, then fold over to form a half-moon.
- Bake: Place the quesadillas on the baking sheet, spray the tops with cooking spray, and bake for 10–12 minutes until golden and crisp. Flip halfway through.
- Serve: Let cool slightly, then slice and serve.
Notes
- Add a pinch of red pepper flakes for heat or stir in a spoonful of cream cheese for added richness.
- Serve with salsa, sour cream, or guacamole.
- These quesadillas freeze well and can be reheated in the oven or toaster oven.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg
