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Baked Spinach Mushroom Quesadillas Recipe

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4.1 from 86 reviews

These Baked Spinach Mushroom Quesadillas are a delicious and easy-to-make vegetarian meal or snack. Featuring sautéed mushrooms, fresh baby spinach, and a blend of mozzarella and cheddar cheeses melted to perfection inside crispy baked tortillas, they offer a satisfying combination of flavors and textures. Baking the quesadillas ensures a crispy exterior without the need for frying, making them a lighter option for quesadilla lovers.

  • Total Time: 25 minutes
  • Yield: 4 quesadillas (serving 4)

Ingredients

Vegetables

  • 8 ounces sliced mushrooms
  • 5 ounces baby spinach

Cheeses

  • 1 cup shredded mozzarella
  • 1 cup shredded cheddar

Other

  • 4 tortillas (8 inch)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees F (204 degrees C) to get it ready for baking the quesadillas.
  2. Prepare Mushrooms: Place the sliced mushrooms in a microwave-safe bowl and microwave them for 2 minutes to soften and release moisture. Drain any excess liquid and set the mushrooms aside.
  3. Arrange Tortillas: Lay each tortilla on a baking sheet. Drape half of each tortilla over the edge of the baking sheet so that all four fit comfortably.
  4. Assemble Quesadillas: Evenly distribute about half of the shredded mozzarella and cheddar cheeses over the portion of each tortilla on the baking sheet. Next, layer the baby spinach evenly over the cheese, followed by the drained mushrooms, then top with the remaining cheese.
  5. Fold Tortillas: Fold the other half of each tortilla over the filling and gently press down to seal and flatten them slightly.
  6. Bake Quesadillas: Place the baking sheet in the oven and bake for about 6 minutes. Then carefully flip each quesadilla and bake for an additional 6 to 7 minutes, or until the cheese has melted and the tortillas are golden brown and crispy on the outside.

Notes

  • You can save time by using pre-sliced mushrooms.
  • Microwaving the mushrooms first helps release moisture, keeping quesadillas crisp instead of soggy.
  • If preferred, use just one type of cheese instead of two for simplicity.
  • Brush a light layer of olive oil on the outside of the tortillas before baking for extra crispy results.
  • Variation ideas: add onions, bell peppers, or tomatoes (microwaved briefly before adding) for more flavor and color.
  • Try Monterey Jack or pepper jack cheese for a different flavor or a bit of spice.
  • Add cooked chicken, turkey, or black beans to increase protein content.
  • Use whole wheat, spinach, or low-carb tortillas as healthier alternatives.
  • Serve with salsa, guacamole, sour cream, or Greek yogurt for dipping.
  • Leftover storage: refrigerate in an airtight container up to 3 days; reheat in skillet or air fryer for best crispiness.
  • Freeze quesadillas separated by parchment paper in freezer-safe bags up to 2 months; reheat at 375°F until hot.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://flavorhug.com/baked-spinach-mushroom-quesadillas-recipe/