Name: Baked Spinach Mushroom Quesadillas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
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)

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