If you love quesadillas but want a healthier, hands-off way to make them, these Baked Spinach Mushroom Quesadillas are your new go-to. Packed with tender mushrooms, garlicky sautéed spinach, and gooey melted cheese, they bake up crispy in the oven—no flipping, no mess!
Perfect for weeknight dinners, lunches, or party appetizers, these vegetarian quesadillas are a great way to sneak in extra veggies without sacrificing flavor. Serve them with salsa, guacamole, or sour cream for dipping, and you’ve got a quick, delicious meal everyone will love.
Ingredients
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced (white button or cremini)
- 2 cloves garlic, minced
- 4 cups fresh spinach (or 1 cup frozen, thawed and squeezed)
- Salt and pepper, to taste
- 1½ cups shredded mozzarella or Monterey Jack cheese
- ½ cup crumbled feta or goat cheese (optional, for extra flavor)
- 6 large flour tortillas
- Cooking spray or olive oil (for brushing)
Preparation
Step 1: Sauté the Filling
- Heat olive oil in a skillet over medium heat. Add sliced mushrooms and cook for 5–6 minutes until browned and tender. Add garlic and spinach. Sauté until spinach is wilted and most of the moisture has evaporated. Season with salt and pepper. Remove from heat.
Step 2: Preheat Oven
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 3: Assemble Quesadillas
- Place tortillas on a flat surface. On one half of each tortilla, layer some shredded cheese, a scoop of the spinach-mushroom mixture, and feta (if using). Top with more cheese and fold the tortilla over to form a half-moon.
Step 4: Bake
- Place folded quesadillas on the prepared baking sheet. Lightly brush or spray the tops with olive oil. Bake for 10–12 minutes, flipping halfway through, until golden and crispy.
Step 5: Slice & Serve
- Remove from the oven and let cool slightly. Slice each quesadilla into wedges and serve with your favorite dipping sauces.
Variation
- Add Protein: Include shredded chicken or black beans for a heartier option
- Spicy Kick: Add chopped jalapeños or a pinch of red pepper flakes
- Cheese Swap: Try pepper jack, cheddar, or Swiss for different flavors
- Vegan Version: Use dairy-free cheese and olive oil
- Breakfast Style: Add scrambled eggs and breakfast sausage
Cooking Note
Don’t overfill the quesadillas—too much filling can cause them to burst while baking. Make sure spinach is fully wilted and not watery. Press down slightly before baking for even browning and melted cheese.
Serving Suggestions
- Serve with salsa, guacamole, sour cream, or Greek yogurt
- Pair with a simple side salad or tortilla soup
- Cut into small wedges for party appetizers
- Add a squeeze of lime or fresh cilantro for brightness
- Enjoy with hot sauce for an extra kick
Tips
- Use a pizza cutter for easy slicing
- Bake a double batch and freeze extras for quick meals
- Keep tortillas at room temp for easier folding
- Cook the filling ahead of time and refrigerate for faster prep
- Flip halfway through baking for even crispiness on both sides
Time Overview
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Nutritional Info (Per Quesadilla – Makes 6)
- Calories: ~320
- Protein: ~14g
- Carbohydrates: ~28g
- Fat: ~17g
- Fiber: ~3g
- Sodium: ~600mg
Nutrition may vary depending on exact cheeses and tortillas used.
FAQs
Can I freeze baked quesadillas?
- Yes! Let them cool completely, then wrap in foil or plastic wrap and freeze. Reheat in the oven or toaster oven.
Can I use corn tortillas?
- You can, but they’re smaller and more delicate. Warm them slightly before folding to prevent cracking.
What other veggies can I use?
- Try bell peppers, onions, zucchini, or roasted sweet potatoes for variation.
Can I cook these in a skillet instead of baking?
- Absolutely! Cook in a skillet over medium heat for 2–3 minutes per side until golden and crispy.
How long do leftovers last?
- Store in the fridge for up to 3 days. Reheat in the oven or skillet for best results.
Conclusion
Baked Spinach Mushroom Quesadillas are an easy, delicious way to enjoy a veggie-packed meal without standing over the stove. With crispy tortillas, gooey cheese, and flavorful filling, they’re perfect for weeknights, lunches, or entertaining.
Once you try baking your quesadillas, you may never go back to the skillet again—less mess, more flavor, and totally satisfying.