If you’re on the hunt for something both comforting and packed with veggies, allow me to introduce you to the magic of Baked Spinach Mushroom Quesadillas. This delightful twist on a classic quesadilla brings together golden-baked tortillas, gooey cheese, hearty mushrooms, and vibrant spinach, all perfectly seasoned and ready in just over half an hour. It’s a dish that strikes the perfect balance between indulgence and nourishment, and trust me: once you try it, you’ll find yourself making it again and again!
Ingredients You’ll Need
What I love about these quesadillas is how a handful of simple ingredients can come together to create something incredibly flavorful, cheesy, and vibrant. Each element plays its own essential role here—adding body, depth, or that signature melty goodness we all crave in a quesadilla!
- Olive Oil: Brings a wonderful richness to the veggies and helps everything caramelize as it cooks.
- Yellow Onion: Adds natural sweetness and depth of flavor to the filling.
- Garlic: Infuses the entire mixture with a warm, aromatic touch.
- Mushrooms: Provide meaty texture and savory umami, making the quesadillas extra hearty.
- Fresh Spinach: Packs in color and nutrients while balancing the earthy mushrooms.
- Salt: Essential for bringing out all the flavors in the filling.
- Black Pepper: Adds gentle heat and rounds out the seasoning.
- Crushed Red Pepper Flakes (optional): Gives an extra little kick for those who love some spice.
- Cumin: Offers a warm, earthy note that nods to classic Mexican flavor profiles.
- Shredded Mozzarella Cheese: Melts beautifully, contributing to that signature cheese pull.
- Shredded Monterey Jack Cheese: Adds creamy, mild flavor and extra meltiness to every bite.
- Large Flour Tortillas: Provide the perfect crisp exterior and hold all that filling together.
- Olive Oil Spray: Helps create a perfectly golden and crispy quesadilla without excess oil.
How to Make Baked Spinach Mushroom Quesadillas
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper—this helps prevent sticking and makes cleanup a breeze. You’ll want your oven hot and ready, so the quesadillas crisp up beautifully once assembled.
Step 2: Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes, until it softens and turns translucent. Stir in the minced garlic and let it cook for just 30 seconds—enough to become fragrant but not browned.
Step 3: Add Mushrooms and Spinach
Next, toss in the sliced mushrooms. Sauté for 6 to 8 minutes, letting them brown and release most of their moisture. Now, stir in the chopped spinach and cook until wilted, just 2 to 3 minutes. This vibrant mix is the heart of your Baked Spinach Mushroom Quesadillas.
Step 4: Season and Cool
Season the veggie mixture with salt, black pepper, cumin, and red pepper flakes (if you love a bit of heat). Remove from heat and allow everything to cool slightly—this prevents the cheese from melting prematurely when you assemble the quesadillas.
Step 5: Assemble the Quesadillas
Lay out three tortillas on a clean work surface. Sprinkle a layer of mozzarella and Monterey Jack cheese over half of each tortilla. Spoon the spinach mushroom mixture evenly over the cheese, then add another layer of cheese on top. Fold each tortilla in half to seal in all the goodness.
Step 6: Bake Until Golden
Place your folded quesadillas on the prepared baking sheet. Lightly spray or brush the tops with olive oil so they crisp and brown to perfection. Bake for 10 to 12 minutes, flipping halfway through, until both sides are golden and crunchy. Let them rest for 2 minutes before slicing and enjoying the melty, savory filling.
How to Serve Baked Spinach Mushroom Quesadillas
Garnishes
These quesadillas absolutely shine with a few simple garnishes. A dollop of sour cream, a scatter of chopped cilantro, or a spoonful of zesty salsa will all work wonders. For a pop of freshness, try a squeeze of lime or some finely chopped green onions right on top.
Side Dishes
Round out your meal by serving Baked Spinach Mushroom Quesadillas with classic sides like black beans, Spanish rice, or a crisp salad. Guacamole and pico de gallo are always crowd-pleasers, adding creaminess and a burst of color to your plate.
Creative Ways to Present
If you want to elevate your presentation, slice the quesadillas into triangles and arrange them in a fan on a large platter. Garnish with extra herbs, and nestle small bowls of dipping sauces in between. For a festive touch, top each slice with a tiny dollop of crema and a sprinkle of chopped tomatoes.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare in my house!), store them in an airtight container in the refrigerator for up to three days. The quesadillas hold up really well and make for a delicious next-day lunch or snack.
Freezing
Baked Spinach Mushroom Quesadillas also freeze beautifully! Allow them to cool completely, then wrap each quesadilla individually in foil or parchment paper. Store them in a freezer bag for up to two months. When the craving hits, you’re just a quick warm-up away from a gooey, veggie-packed meal.
Reheating
For best results, reheat the quesadillas in a toaster oven or air fryer at 350°F until heated through and crispy again—just 5 to 7 minutes. The microwave works in a pinch but tends to make the tortillas a bit softer.
FAQs
Can I use whole wheat or gluten-free tortillas for Baked Spinach Mushroom Quesadillas?
Absolutely! Feel free to substitute your favorite whole wheat or gluten-free tortillas. Just keep an eye on them as baking times may vary, and the edges might crisp a little faster or slower than with standard flour tortillas.
What other veggies can I add to the filling?
You can get creative here! Bell peppers, corn, or even chopped kale are great additions. Just sauté any extra veggies alongside the mushrooms so everything is nicely cooked before stuffing the quesadillas.
Can I make these dairy-free?
Yes, you can make dairy-free Baked Spinach Mushroom Quesadillas by using your favorite plant-based cheese alternatives. Choose one that melts well for that same delicious, gooey effect.
How do I prevent the quesadillas from getting soggy?
Be sure the mushroom-spinach filling has released most of its moisture and cooled slightly before assembling. Baking instead of pan-frying also keeps the tortillas crisp and sturdy, especially if you use olive oil spray on top.
Are Baked Spinach Mushroom Quesadillas good for meal prep?
They’re fantastic for meal prep! Assemble and bake ahead, then store as directed. Just reheat before serving and you’ll have a quick, nutritious lunch all week long.
Final Thoughts
Give these Baked Spinach Mushroom Quesadillas a try and you might just discover your new favorite comfort food! They’re crisp, oozy, and absolutely loaded with flavor—perfect for weeknight dinners, casual gatherings, or anytime you need a delicious pick-me-up. I hope you fall in love with them as much as my family has. Enjoy every cheesy, veggie-filled bite!
Print
Baked Spinach Mushroom Quesadillas Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 3 quesadillas (serves 3–4)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Vegetarian
Description
These Baked Spinach Mushroom Quesadillas are a delicious and satisfying vegetarian meal. Packed with flavorful sautéed mushrooms, spinach, and gooey cheese, these quesadillas are baked until crispy and golden brown. Perfect for a quick and easy weeknight dinner!
Ingredients
For the Filling:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 8 oz 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)
- 1/2 teaspoon cumin
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
Additional Ingredients:
- 6 large flour tortillas
- Olive oil spray for brushing
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Sauté the vegetables: In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Stir in garlic, then add mushrooms and cook until browned. Add spinach and season with salt, pepper, red pepper flakes, and cumin. Remove from heat and let cool slightly.
- Assemble the quesadillas: Lay out 3 tortillas. Sprinkle cheese over half of each tortilla, spoon the vegetable mixture on top, then add another layer of cheese. Fold in half.
- Bake: Place quesadillas on the baking sheet, spray or brush with olive oil, and bake for 10-12 minutes until golden and crispy. Rest for 2 minutes before serving.
Notes
- You can substitute kale for spinach or use a blend of cheeses like cheddar or pepper jack for added flavor.
- These quesadillas reheat well in a toaster oven or air fryer.
Nutrition
- Serving Size: 1/3 quesadilla
- Calories: 310
- Sugar: 3g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 25mg
