These Baked Spinach Mushroom Quesadillas are a wholesome, satisfying meal packed with earthy mushrooms, tender spinach, and perfectly melted cheese. Baked instead of fried, they turn golden and crispy in the oven while staying light and flavorful. Perfect for lunch, dinner, or even a hearty snack, this easy recipe delivers comforting flavors with minimal effort.
Why You’ll Love This Recipe
It’s oven-baked, making it lighter and less greasy than stovetop versions.
The combination of mushrooms and spinach creates a rich, savory filling.
It’s quick and easy, ready in under 30 minutes.
You can prepare the filling ahead of time for faster assembly.
It’s vegetarian-friendly and customizable with your favorite cheeses or spices.
Great for meal prep, family dinners, or casual gatherings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 flour tortillas (8-inch size)
1 tablespoon olive oil, plus extra for lightly brushing the tortillas
2 cups white or cremini mushrooms, sliced (about 180 g)
3 cups roughly chopped fresh spinach (about 90 g)
1 cup shredded mozzarella cheese (110 g)
1 cup shredded cheddar cheese (110 g)
1/4 cup finely chopped onion (40 g)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon paprika
Directions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the sliced mushrooms and cook for 5–6 minutes until they release their moisture and begin to brown.
Add the chopped spinach, salt, black pepper, oregano, and paprika. Cook for 2–3 minutes until the spinach wilts. Remove from heat and let the mixture cool slightly.
Lay the tortillas flat. On one half of each tortilla, sprinkle a layer of mozzarella and cheddar cheese.
Spoon the spinach-mushroom mixture evenly over the cheese, then top with a little more cheese.
Fold each tortilla in half to form a semicircle. Lightly brush the outside of each tortilla with olive oil.
Place the quesadillas on the prepared baking sheet.
Bake for 10–12 minutes, flipping halfway through, until golden brown and crispy.
Remove from the oven, let cool for 2–3 minutes, then slice into wedges and serve warm.
Add cooked shredded chicken for extra protein.
Use feta or goat cheese for a tangy twist.
Add sliced bell peppers or zucchini for more vegetables.
Include a pinch of chili flakes or diced jalapeños for heat.
Swap flour tortillas for whole wheat tortillas for added fiber.
Storage/Reheating
Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat in the oven: Bake at 350°F (175°C) for 8–10 minutes until warmed through and crispy.
To reheat in a skillet: Warm over medium heat for 2–3 minutes per side.
Avoid microwaving if possible, as it may make the tortillas soft instead of crispy.
You can freeze assembled, unbaked quesadillas for up to 2 months. Bake directly from frozen, adding 5–7 extra minutes to the baking time.
FAQs
Can I use frozen spinach instead of fresh?
Yes. Thaw and squeeze out excess moisture before adding it to the skillet to avoid soggy quesadillas.
What type of mushrooms work best?
White button or cremini mushrooms work well, but portobello mushrooms are also a great option.
Can I make these ahead of time?
Yes. You can prepare the filling a day in advance and store it in the refrigerator until ready to assemble.
How do I keep the quesadillas crispy?
Lightly brushing the outside with oil and baking at a high temperature helps achieve crispiness.
Can I cook these on the stovetop instead?
Yes. Cook in a lightly oiled skillet over medium heat for about 3–4 minutes per side until golden.
What can I serve with these quesadillas?
They pair well with salsa, sour cream, guacamole, or a fresh side salad.
Can I use a different cheese?
Absolutely. Monterey Jack, Colby, or a Mexican cheese blend all melt beautifully.
Are these quesadillas freezer-friendly?
Yes. Freeze them before baking for best results and bake straight from frozen.
How do I prevent soggy filling?
Cook the mushrooms until most of their moisture evaporates before adding the spinach.
Can I make them gluten-free?
Yes. Use gluten-free tortillas and ensure all other ingredients are certified gluten-free.
Conclusion
Baked Spinach Mushroom Quesadillas are a simple yet flavorful dish that brings together wholesome vegetables and melted cheese in a crispy tortilla shell. Whether you’re looking for a quick weeknight dinner or a satisfying vegetarian option, this recipe delivers both convenience and taste. Easy to customize and perfect for sharing, it’s a dependable addition to your meal rotation.
These Baked Spinach Mushroom Quesadillas are filled with savory mushrooms, tender spinach, and melted cheese, then baked to golden perfection for a lighter, crispy finish. Perfect for a quick vegetarian lunch, dinner, or satisfying snack.
Ingredients
4 flour tortillas (8-inch size)
1 tablespoon olive oil, plus extra for brushing
2 cups white or cremini mushrooms, sliced (about 180 g)
3 cups roughly chopped fresh spinach (about 90 g)
1 cup shredded mozzarella cheese (110 g)
1 cup shredded cheddar cheese (110 g)
1/4 cup finely chopped onion (40 g)
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon paprika
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in sliced mushrooms and cook for 5–6 minutes until moisture evaporates and mushrooms brown.
Add chopped spinach, salt, black pepper, oregano, and paprika. Cook for 2–3 minutes until spinach wilts. Remove from heat and cool slightly.
Lay tortillas flat. On one half of each tortilla, sprinkle mozzarella and cheddar cheese.
Spoon spinach-mushroom mixture evenly over the cheese and top with additional cheese.
Fold tortillas in half and lightly brush the outside with olive oil.
Place on prepared baking sheet and bake for 10–12 minutes, flipping halfway through, until golden and crispy.
Cool for 2–3 minutes, slice into wedges, and serve warm.
Notes
Cook mushrooms thoroughly to prevent soggy quesadillas.
Use feta or goat cheese for a tangy variation.
Add bell peppers or zucchini for extra vegetables.
Include chili flakes or jalapeños for heat.
Substitute whole wheat or gluten-free tortillas if desired.
Prepare filling ahead of time for quicker assembly.
