Hey y'all! If you're searching for a comforting, cheesy recipe that's loaded with savory flavor and packed with nourishing veggies, you're about to fall in love with these Baked Spinach Mushroom Quesadillas. They're perfect for quick weeknight dinners, tasty appetizers at your next get-together, or even meal prepping for busy days ahead. Crispy on the outside, melty on the inside—these quesadillas will quickly become a household favorite. Let's get cooking!
Why You'll Love This
- Effortlessly Wholesome: The combo of mushrooms and spinach delivers major flavor and nutrition in every bite.
- No Stand-by-the-Stove: Oven baking gives you a batch of golden, crispy quesadillas all at once—no need to flip or babysit.
- Super Versatile: Enjoy as a main, snack, or party finger food—this recipe fits any occasion.
- Perfectly Cheesy: Two kinds of gooey cheese create a decadent, satisfying filling.
- Great for Leftovers: Make ahead and reheat for quick, delicious meals all week long.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 8 ounces (225g) cremini mushrooms, cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup (100g) shredded mozzarella cheese
- 1 cup (100g) shredded sharp cheddar cheese
- 6 large flour tortillas (8-inch)
- 2 tablespoons melted butter (for brushing)
Directions
Prep the Veggies
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
- Add sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown.
- Stir in the minced garlic and cook for 1 minute, until fragrant.
- Add chopped spinach, salt, pepper, oregano, and red pepper flakes (if using). Cook for 2-3 minutes, just until the spinach wilts. Remove from heat and set aside.
Assemble the Quesadillas
- Lay out three tortillas on a clean surface. On each tortilla, sprinkle about ⅙ of the mozzarella and cheddar cheeses.
- Spoon the spinach mushroom mixture evenly over the cheeses. Top with remaining cheese, then place the other three tortillas on top to form quesadilla sandwiches.
Bake
- Gently transfer the assembled quesadillas to the prepared baking sheet. Brush the tops with melted butter for a golden finish.
- Bake for 10-12 minutes, flipping the quesadillas halfway through, until the tortillas are crisp and golden, and the cheese is melted.
- Remove from the oven and let cool for 1-2 minutes. Use a sharp knife or pizza cutter to slice into wedges and serve warm.
Notes
- For extra crispness, place a wire rack on your baking sheet and bake the quesadillas on the rack.
- Swap in whole wheat or gluten-free tortillas if desired.
- Double the recipe and freeze unbaked quesadillas for quick meals later on.
Variations
- Add Protein: Stir in cooked chicken, black beans, or tofu with the veggie filling.
- Go Vegan: Use dairy-free cheeses and swap butter for olive oil.
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the mushroom filling.
Required Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
Storage Instructions
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
- Reheat in a toaster oven or skillet over medium heat for best texture.
- Freeze unbaked, assembled quesadillas for up to 2 months; bake from frozen, adding 3-4 extra minutes.
Suggested Pairings & Serving Recommendations
- Serve with guacamole, sour cream, and fresh salsa for dipping.
- Pair with a crisp green salad or a bowl of tomato soup for a complete meal.
- Great with sliced avocados or a sprinkle of fresh cilantro on top!
Pro Tips for Best Results
- Make sure to cook out the mushroom moisture—this keeps your quesadillas from getting soggy.
- Let quesadillas cool slightly before slicing to keep all that gooey cheese right where it belongs.
- Use a pizza cutter for quick and neat wedges every time.
FAQ
- Can I use frozen spinach? Yes! Thaw first and squeeze out excess water; use about 1 packed cup.
- Can I make these ahead? Absolutely—assemble the quesadillas, refrigerate, and bake just before serving.
- Will corn tortillas work? You can use corn tortillas, but they may be more delicate and require gentler handling.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 8 ounces (225g) cremini mushrooms, cleaned and thinly sliced
- 2 cloves garlic, minced
- 4 cups fresh spinach, roughly chopped
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 cup (100g) shredded mozzarella cheese
- 1 cup (100g) shredded sharp cheddar cheese
- 6 large flour tortillas (8-inch)
- 2 tablespoons melted butter (for brushing)
Instructions
-
1Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
-
2Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes, stirring occasionally, until softened.
-
3Add sliced mushrooms and sauté for 5-6 minutes until they release their moisture and turn golden brown.
-
4Stir in the minced garlic and cook for 1 minute, until fragrant.
-
5Add chopped spinach, salt, pepper, oregano, and red pepper flakes (if using). Cook for 2-3 minutes, just until the spinach wilts. Remove from heat and set aside.
-
6Lay out three tortillas on a clean surface. On each tortilla, sprinkle about ⅙ of the mozzarella and cheddar cheeses.
-
7Spoon the spinach mushroom mixture evenly over the cheeses. Top with remaining cheese, then place the other three tortillas on top to form quesadilla sandwiches.
-
8Gently transfer the assembled quesadillas to the prepared baking sheet. Brush the tops with melted butter for a golden finish.
-
9Bake for 10-12 minutes, flipping the quesadillas halfway through, until the tortillas are crisp and golden, and the cheese is melted.
-
10Remove from the oven and let cool for 1-2 minutes. Use a sharp knife or pizza cutter to slice into wedges and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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