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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.

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

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
  2. In a skillet, heat olive oil or butter over medium heat. Sauté mushrooms until browned and moisture has evaporated.
  3. Add garlic and cook for 1 minute. Stir in spinach and cook until wilted. Season with salt and pepper.
  4. 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.
  5. Place quesadillas on the baking sheet. Lightly brush or spray tops with oil.
  6. Bake for 10–12 minutes, flipping halfway through, until golden and crisp.
  7. Let cool slightly, then slice and serve with salsa, guacamole, or sour cream.

Notes

  • Add sautéed onions, bell peppers, or black beans for variety.
  • Use gluten-free or whole wheat tortillas if preferred.
  • Vegan option: use dairy-free cheese and olive oil.
  • Brush tortillas with oil and bake at high heat for crispiness.

Nutrition

Find it online: https://recipesbyliza.com/baked-spinach-mushroom-quesadillas/