Name: Baked Spinach Mushroom Quesadillas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
Ingredients: 4 flour tortillas; 2 cups fresh spinach; 1 cup mushrooms (cremini or white button), sliced; 1 tbsp olive oil or butter; 2 cloves garlic, minced; 1½ cups shredded cheese (mozzarella, cheddar, or Monterey Jack); Salt and black pepper, to taste; Optional: ¼ cup chopped onion, jalapeños, or red pepper flakes; Cooking spray or oil for brushing

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Baked spinach mushroom quesadillas are a warm, cheesy, and veggie-packed twist on a classic favorite. Instead of pan-frying, I bake them in the oven for a crispy texture without the mess. The combo of tender mushrooms, wilted spinach, and melted cheese tucked inside a golden tortilla makes these quesadillas perfect for lunch, dinner, or even a snack.

Why You’ll Love This Recipe

I love how easy and hands-off baking quesadillas can be. There’s no flipping or babysitting them on the stovetop, and I can cook several at once. The mushrooms bring a savory, umami flavor, while the spinach adds color and a fresh taste. Plus, they’re super customizable, freezer-friendly, and great for using up whatever veggies or cheese I have on hand. Baked Spinach Mushroom Quesadillas

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas
Fresh spinach
Mushrooms (like cremini or white button)
Olive oil or butter
Garlic (minced)
Shredded cheese (like mozzarella, cheddar, or Monterey Jack)
Salt and pepper
Optional: onions, jalapeños, or red pepper flakes for extra flavor
Cooking spray or a bit of oil for brushing the tortillas

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
I heat olive oil or butter in a skillet and sauté sliced mushrooms over medium heat until browned and all their moisture has cooked off.
I add garlic and cook it for about a minute, then toss in fresh spinach and stir until it’s wilted. I season with salt and pepper to taste.
I lay out half of the tortillas and sprinkle shredded cheese over one half of each tortilla.
I spoon the spinach and mushroom mixture over the cheese, then add a little more cheese on top before folding each tortilla in half.
I place the folded quesadillas on the prepared baking sheet and lightly brush or spray the tops with oil to help them crisp up.
I bake for 10-12 minutes, flipping halfway through, until the quesadillas are golden and crisp on both sides.
I let them cool for a couple of minutes, then slice and serve with salsa, sour cream, or guacamole.

Servings and timing

This recipe makes about 4 quesadillas, serving 2 to 4 people depending on how hungry everyone is. From start to finish, it takes around 30 minutes — 10 minutes of prep and 20 minutes of cooking time.

Variations

I sometimes add sautéed onions or bell peppers for extra flavor.
For a spicy version, I mix in some chopped jalapeños or red pepper flakes.
To boost the protein, I add cooked black beans or shredded chicken.
I’ve made these with gluten-free or whole wheat tortillas, and both work well.
Vegan versions are easy too—I just use dairy-free cheese and olive oil.

storage/reheating

I store leftover quesadillas in an airtight container in the fridge for up to 3 days. For reheating, I pop them in the oven or toaster oven at 350°F (175°C) for about 10 minutes to keep them crispy. I’ve also frozen them—once baked and cooled, I wrap them individually and freeze. To reheat, I bake them from frozen until hot and crispy. Baked Spinach Mushroom Quesadillas

FAQs

Can I make these ahead of time?

Yes, I often assemble the quesadillas ahead of time and store them in the fridge until I’m ready to bake. They’re great for meal prep.

What kind of mushrooms work best?

I usually go with cremini or white button mushrooms, but shiitake or portobello slices work great too for a deeper flavor.

Can I use frozen spinach?

I can, but I make sure to thaw it first and squeeze out all the moisture before adding it to the pan.

How do I keep them crispy?

Brushing the tortillas lightly with oil and baking them at a high temperature helps them turn out crisp and golden without frying.

What dipping sauces go well with these?

I love serving them with salsa, guacamole, sour cream, or even chipotle mayo for a smoky kick.

Conclusion

Baked spinach mushroom quesadillas are an easy and delicious way to enjoy a veggie-packed meal with minimal fuss. I love how crispy they turn out in the oven, and the combo of gooey cheese, mushrooms, and spinach never gets old. Whether I’m cooking for myself or a crowd, this recipe is always a winner.

Baked Spinach Mushroom Quesadillas

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Baked spinach mushroom quesadillas are a crispy, oven-baked twist on a classic cheesy favorite. Filled with sautéed mushrooms, wilted spinach, and melty cheese, they’re easy, delicious, and perfect for any meal.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 quesadillas (2–4 servings)
Category: Main
Method: Baked
Cuisine: Mexican-Inspired
Diet: Vegetarian

Ingredients

4 flour tortillas
2 cups fresh spinach
1 cup mushrooms (cremini or white button), sliced
1 tbsp olive oil or butter
2 cloves garlic, minced
1½ cups shredded cheese (mozzarella, cheddar, or Monterey Jack)
Salt and black pepper, to taste
Optional: ¼ cup chopped onion, jalapeños, or red pepper flakes
Cooking spray or oil for brushing

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Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a skillet, heat olive oil or butter over medium heat. Sauté mushrooms until browned and moisture has evaporated.
Add garlic and cook for 1 minute. Stir in spinach and cook until wilted. Season with salt and pepper.
Lay out tortillas. Sprinkle cheese over half of each tortilla, then spoon the spinach-mushroom mixture on top. Add more cheese and fold tortillas in half.
Place quesadillas on the baking sheet. Lightly brush or spray tops with oil.
Bake for 10–12 minutes, flipping halfway through, until golden and crisp.
Let cool slightly, then slice and serve with salsa, guacamole, or sour cream.