Baked Spinach Mushroom Quesadillas are a flavorful and nutritious twist on a beloved comfort food. This oven-baked version skips the frying pan, delivering a crispy exterior and perfectly melted cheese without the extra oil. Packed with earthy mushrooms, vibrant spinach, and gooey cheese, this vegetarian recipe is as satisfying as it is simple. Whether you’re whipping up a quick lunch or planning a family-friendly dinner, these quesadillas are sure to become a regular in your meal rotation. Plus, with only a handful of ingredients and easy steps, it’s a no-fuss way to enjoy a wholesome and cheesy delight.
Why You’ll Love This Baked Spinach Mushroom Quesadillas Recipe
These baked quesadillas offer the perfect combination of crispy, cheesy, and veggie-packed goodness. They’re oven-baked for convenience and health, requiring no frying. The blend of spinach and mushrooms delivers a rich, savory taste along with a healthy dose of nutrients. They’re also versatile, easily customized with different cheeses or veggies, and make a great meatless option for busy weeknights. Whether you’re a quesadilla fan or just love quick, satisfying meals, this one is sure to hit the spot.
Ingredients
- 4 large (8-inch) flour tortillas
- Olive oil (optional, just enough to lightly brush tortillas)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 cups spinach, roughly chopped (or use baby spinach)
- 8 ounces mushrooms, sliced
Step-by-Step: How to Make Baked Spinach Mushroom Quesadillas
- Preheat your oven to 400°F (200°C).
- Prep the mushrooms: Place sliced mushrooms in a microwave-safe bowl. Microwave for 2.5 to 3 minutes until softened. Drain off any liquid.
- Prepare tortillas: Lightly brush one side of each tortilla with olive oil (if using). Arrange them on a baking sheet with the oiled side facing down.
- Assemble quesadillas: Sprinkle half of the mozzarella and cheddar cheese over half of each tortilla. Top with spinach, then the softened mushrooms. Sprinkle on the remaining cheese and fold the tortilla over.
- Bake: Place the assembled quesadillas in the oven. Bake for 6 minutes, then carefully flip each one over and continue baking for another 6-7 minutes until they are crisp and golden brown.
- Serve: Slice and enjoy hot!
Helpful Tips
- Skip the oil if you’re watching calories—the tortillas still crisp up nicely.
- Use baby spinach to skip chopping and save time.
- Pre-sliced mushrooms can make this recipe even quicker.
- Microwaving veggies helps remove moisture and prevents soggy quesadillas.
- Use parchment paper for easy cleanup.
Substitutions And Variations
- Cheese options: Try Monterey Jack, Pepper Jack, or a Mexican blend.
- Tortillas: Use whole wheat, spinach, or gluten-free varieties.
- Add protein: Throw in some cooked chicken, black beans, or tofu for extra heartiness.
- Spice it up: Add sliced jalapeños or a sprinkle of chili flakes.
- Other veggies: Bell peppers, onions, or zucchini work well—just pre-cook them.
Storage Instructions
Keep any leftover quesadillas in a sealed container in the fridge for up to 3 days.
Reheating Instructions
For best results, reheat in a 350°F oven for 8-10 minutes or warm in a skillet to bring back the crispy texture.
Nutritional Information
Each baked quesadilla contains approximately:
- Calories: 305
- Carbohydrates: 19g
- Protein: 18g
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 51mg
- Sodium: 577mg
- Potassium: 400mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 2580IU
- Vitamin C: 7.5mg
- Calcium: 399mg
- Iron: 2.2mg
Serving Suggestions
- Serve with sour cream, salsa, or guacamole on the side.
- Pair with a fresh salad or tomato soup for a complete meal.
- Cut into triangles and serve as party appetizers.
- Add a drizzle of hot sauce or chipotle mayo for extra zing.
Frequently Asked Questions About Baked Spinach Mushroom Quesadillas
Can I make these ahead of time? Yes! Assemble and refrigerate them raw for up to a day. Bake when ready to serve.
Can I freeze them? Absolutely. After baking, cool completely and freeze in a single layer. Reheat in the oven or air fryer.
Can I use frozen spinach? Yes, just thaw and squeeze out excess moisture first.
What if I don’t have both cheeses? Using just one type of cheese is totally fine. It will still be delicious!
Are they kid-friendly? Definitely! The cheesy filling and mild veggies make them a hit with kids. Just leave out spicy add-ins.
Conclusion
Thank you so much for trying out this Baked Spinach Mushroom Quesadillas recipe! It’s one of my favorite easy meals—crunchy, cheesy, and packed with wholesome veggies. Whether you’re a busy parent, a college student, or just looking for a meatless meal idea, this dish has got you covered. I hope it becomes a go-to in your kitchen as it has in mine. Enjoy the ease, flavor, and flexibility of this dish, and thanks for being part of our food-loving community. Happy cooking!
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Baked Spinach Mushroom Quesadillas
- Total Time: 23 minutes
- Yield: 4 quesadillas 1x
Description
These oven-baked spinach mushroom quesadillas are crispy on the outside and gooey on the inside. Filled with earthy mushrooms, vibrant spinach, and melty cheese, they’re an easy and delicious vegetarian meal perfect for any time of day.
Ingredients
4 large (8-inch) flour tortillas
Olive oil (optional, for brushing)
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
3 cups chopped spinach
8 oz sliced mushrooms
Instructions
- Preheat your oven to 400°F (200°C).
- Prep the mushrooms: Place sliced mushrooms in a microwave-safe bowl. Microwave for 2.5 to 3 minutes until softened. Drain off any liquid.
- Prepare tortillas: Lightly brush one side of each tortilla with olive oil (if using). Arrange them on a baking sheet with the oiled side facing down.
- Assemble quesadillas: Sprinkle half of the mozzarella and cheddar cheese over half of each tortilla. Top with spinach, then the softened mushrooms. Sprinkle on the remaining cheese and fold the tortilla over.
- Bake: Place the assembled quesadillas in the oven. Bake for 6 minutes, then carefully flip each one over and continue baking for another 6-7 minutes until they are crisp and golden brown.
- Serve: Slice and enjoy hot!
Notes
Skip the oil to reduce calories—quesadillas will still crisp up.
Use baby spinach to save prep time.
Pre-sliced mushrooms and microwave cooking make this super quick.
Try different cheeses or add protein like beans or shredded chicken.
Store in fridge up to 3 days. Reheat in oven or skillet for best results.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
Nutrition
- Serving Size: 1 quesadilla
- Calories: 305
- Sugar: 2g
- Carbohydrates: 19g
- Protein: 18g