Ready to discover your new go-to comfort food? Baked Spinach Mushroom Quesadillas are everything you want in a cozy weeknight dinner: crisp-tender tortillas filled with a luscious mix of fragrant sautéed mushrooms, garlicky spinach, and a melty duo of mozzarella and cheddar. Best of all, the secret here is letting your oven do nearly all the work, which means you can whip up a big batch without hovering over the stove. Whether you’re a lifelong quesadilla fan or just looking for an inventive vegetarian entrée, this recipe delivers flavor, color, and pure cheesy satisfaction in every bite.

Baked Spinach Mushroom Quesadillas Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Baked Spinach Mushroom Quesadillas is in their simplicity—each ingredient is handpicked for bold flavor, rich texture, and balance. Here’s what you need, along with a few notes and tips for best results.

Olive oil: Just a tablespoon lends the veggies a luscious, silky texture and helps bring out earthy tones.
Onion: A diced small onion adds a mellow, savory sweetness that’s the foundation of our filling.
Garlic: Two cloves, minced, brighten up the mushrooms and spinach with aromatic punch.
Mushrooms: Eight ounces, sliced—any button variety works, and they absorb savory flavors beautifully when sautéed.
Fresh spinach: Four packed cups, roughly chopped, cook down perfectly and give the quesadillas that pop of color and mild green flavor.
Salt and pepper: Season every layer! A half teaspoon salt and a quarter teaspoon black pepper are just right.
Crushed red pepper flakes (optional): Add a pinch for a subtle heat that balances the creamy cheese.
Shredded mozzarella cheese: Two cups bring ultimate meltiness—don’t skimp here!
Shredded cheddar cheese: One cup adds a delicious sharpness and gorgeous orange hue.
Flour tortillas: Eight medium ones are the crisp, golden vehicles for our filling; feel free to swap in whole-wheat or gluten-free if needed.
Cooking spray: Just a spritz gets the tortillas perfectly golden and crunchy in the oven.

How to Make Baked Spinach Mushroom Quesadillas

Step 1: Prep Your Oven and Baking Sheets

Start by getting your oven ready—preheat it to 425°F (220°C) and line two large baking sheets with parchment paper. This step is key for easy cleanup and ensures your quesadillas won’t stick, so you’ll get that perfect golden-brown crunch without any struggle.

Step 2: Sauté the Onion and Garlic

Heat your olive oil in a large skillet over medium heat, and toss in the diced onion. Let it cook for about 3 to 4 minutes, stirring occasionally, until it turns soft and fragrant—this builds a sweet, savory base. Stir in the minced garlic and let it sizzle for just 30 seconds, releasing its signature aroma without burning.

Step 3: Cook the Mushrooms

Add the sliced mushrooms directly into the skillet. Give them about 5 to 6 minutes, stirring occasionally, so they become tender and release their juices. Let most of the liquid evaporate—this step is essential for concentrating the flavor and preventing soggy quesadillas later.

Step 4: Wilt the Spinach

Next, toss in your four cups of chopped spinach, along with salt, pepper, and those crushed red pepper flakes if you want a gentle kick. Stir everything together and cook just 1 to 2 minutes until the spinach wilts down and turns a vivid green. Remove the skillet from the heat; the filling is ready!

Step 5: Assemble the Quesadillas

Lay out four tortillas on your prepared baking sheets. Divide the warm spinach-mushroom mixture evenly between them, spreading it over one half of each tortilla. Sprinkle equal parts mozzarella and cheddar cheese on top—this ensures every bite gets gooey, cheesy perfection. Fold the tortillas to form classic half-moon shapes.

Step 6: Bake Until Crispy

Give the tops of the folded quesadillas a light mist of cooking spray—this will encourage them to crisp up beautifully in the oven. Bake for 8 to 10 minutes, flipping once halfway through, until the tortillas are golden and the cheese is bubbly and irresistible.

Step 7: Slice and Serve

Cool the quesadillas for a minute or two, then slice each one into wedges. Serve them warm and get ready for that first blissful, stretchy-cheese bite!

How to Serve Baked Spinach Mushroom Quesadillas

Garnishes

Take your Baked Spinach Mushroom Quesadillas to the next level with simple yet striking garnishes. Try a sprinkle of fresh chopped cilantro or green onions for brightness, or scatter a few thinly sliced radishes on top for color and crunch. A dollop of sour cream, salsa, or creamy guacamole never goes amiss!

Side Dishes

You can serve these quesadillas as a hearty main or a crowd-pleasing appetizer. Pair them with a crisp garden salad tossed in a light vinaigrette, a side of black beans, or a scoop of Mexican rice for a more filling meal. Roasted corn or a tangy slaw is also a fantastic way to round out this vegetarian feast.

Creative Ways to Present

Think outside the box! Arrange the quesadilla wedges in a colorful spiral on a large platter, layering in lime wedges and extra herbs for visual flair. For a fun appetizer spread, set out little bowls of various dips—think chipotle mayo, salsa verde, or spicy yogurt dip—so everyone can customize each bite of their Baked Spinach Mushroom Quesadillas.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Baked Spinach Mushroom Quesadillas, simply let them cool to room temperature, then transfer to an airtight container. They’ll stay fresh in the refrigerator for up to three days, and they make for fantastic quick lunches or snacks.

Freezing

These quesadillas freeze surprisingly well! To freeze, arrange cooled wedges in a single layer on a baking sheet and freeze until firm, then transfer to a sealed bag or container. This way, you can grab just what you need—no sticking together. They’ll keep in the freezer for up to two months.

Reheating

The best way to reheat Baked Spinach Mushroom Quesadillas is in the oven or toaster oven at 375°F until hot and crispy, about 8 to 10 minutes. This restores their crunch much better than microwaving, which can make them a bit soft. If you must use a microwave, use short bursts and eat straight away for best flavor.

FAQs

Can I use whole wheat or gluten-free tortillas for Baked Spinach Mushroom Quesadillas?

Absolutely! Both whole wheat and gluten-free tortillas work beautifully in this recipe—just check for tortillas that hold up well to folding and baking. The results are just as delicious and sometimes even more nutritious!

Is there a vegan version of these quesadillas?

Yes, you can make these entirely plant-based by swapping the cheese for your favorite vegan cheeses and using a plant-based oil spray. The spinach-mushroom filling itself is naturally vegan and full of flavor!

Can I add other vegetables to the filling?

Definitely! Feel free to toss in bell peppers, zucchini, or finely chopped kale for extra color and nutrition. Just be sure to sauté any additional veggies until their moisture evaporates, so your quesadillas stay crispy.

How do I keep the quesadillas crisp if making ahead?

If you’re prepping Baked Spinach Mushroom Quesadillas in advance, store them unbaked in the fridge and bake just before serving. For leftovers, reheat in a hot oven instead of the microwave for that signature crunch.

What dips go well with Baked Spinach Mushroom Quesadillas?

There are endless options! Keep it classic with salsa, sour cream, or guacamole, or try chipotle mayo, creamy yogurt dips, or even pesto for a fresh twist. Mix and match to find your favorite combination.

Final Thoughts

If you’re craving something cheesy, wholesome, and hands-down delicious, Baked Spinach Mushroom Quesadillas are ready to become a staple in your kitchen. Give them a try, get creative with your fillings and garnishes, and enjoy every crispy, golden-baked bite!

Baked Spinach Mushroom Quesadillas Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 quesadillas (8 wedges each) 1x
Diet: Vegetarian

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Description

These Baked Spinach Mushroom Quesadillas are a delicious and easy-to-make vegetarian dish that combines the earthy flavors of mushrooms and spinach with gooey melted cheese, all baked to crispy perfection in the oven.

Ingredients

Scale

For the Filling:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
8 ounces mushrooms, sliced
4 cups fresh spinach, roughly chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes (optional)

For Assembly:

2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
8 medium flour tortillas
cooking spray

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and line two large baking sheets with parchment paper.
Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion until softened, then add garlic and cook until fragrant. Add mushrooms and cook until tender. Stir in spinach, salt, pepper, and red pepper flakes, and cook until wilted. Remove from heat.
Assemble the quesadillas: Place 4 tortillas on the baking sheets. Divide the spinach-mushroom mixture, cheeses, and top with remaining tortillas. Fold in half, spray with cooking spray, and bake for 8–10 minutes, flipping halfway through.
Serve: Cut into wedges and serve warm.