Baked Spinach Mushroom Quesadillas Recipe

Crispy Baked Spinach Mushroom Quesadillas Recipe

When I first made these baked spinach mushroom quesadillas, I didn’t expect them to turn out this good. The golden tortillas, gooey cheese, and flavorful mushroom-spinach filling made every bite satisfying.

I love that they are baked instead of fried, which keeps them light but still crispy. Honestly, I could eat them for lunch, dinner, or even as a late-night snack.

If you’ve enjoyed trying dishes like Caramel Swirl Brownies Recipe, you’ll love adding this one to your recipe collection.

Additional Tips for Making This Recipe Better

After making this recipe a few times, I’ve picked up some tricks that really help.

• Use freshly shredded cheese – it melts creamier than pre-shredded packs.
• Don’t skip drying the mushrooms – let the liquid cook out for a crispier quesadilla.
• Add jalapeños for heat – I love a spicy kick with each bite.
• Serve with fresh dips – salsa, sour cream, or even avocado dip makes them taste even better.
• Bake on a hot sheet – preheating the baking sheet gives an extra crispy crust.

Cooking Time

Here’s how long it takes from start to finish:

• Prep Time: 20 minutes
• Cooking Time: 15 minutes
• Total Time: 35 minutes

Variations to Try

One of the best things about quesadillas is how customizable they are. You can change ingredients to suit your taste or dietary needs.

• Dairy-free: Swap mozzarella with vegan cheese.
• Extra protein: Add cooked chicken, shrimp, or even black beans.
• Flavor boost: Try smoked paprika or add roasted peppers.
• Low-carb option: Use whole wheat or low-carb tortillas.

If you enjoy trying new dinner recipes, this quesadilla variation is a must-have in your collection.

Equipment You Need

Having the right tools makes cooking easier and more fun.

• Large skillet – for sautéing vegetables.
• Wooden spoon – to stir without scratching the pan.
• Baking sheet – to bake the quesadillas evenly.
• Parchment paper – prevents sticking and helps with easy cleanup.
• Pizza cutter or knife – to cut the quesadillas into wedges.

How to Serve Baked Spinach Mushroom Quesadillas

Serving them the right way makes the dish even more enjoyable. Here are some fun ideas:

• Pair with salsa or guacamole for dipping.
• Add a drizzle of sour cream on top.
• Serve with a side salad for a light dinner.
• Cut smaller wedges for party appetizers.
• Try serving alongside Caramel Swirl Brownies Recipe for a fun meal-and-dessert combo.

Calories Count and Nutrition Facts

Here’s a quick look at the nutrition per serving (1 quesadilla cut into wedges):

• Calories: 320–350
• Protein: 14g
• Carbohydrates: 34g
• Fat: 15g
• Fiber: 3g
• Calcium: 20% of daily needs

How to Store the Quesadillas

Keeping leftovers fresh is easy with these simple tips.

• Storing in the fridge: Place cooled quesadillas in an airtight container. They stay fresh for up to 3 days.
• Freezing: Wrap individually in foil or plastic wrap, then place in a freezer bag. They freeze well for up to 2 months.
• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes, or reheat in a skillet for a crispy finish.

Why You’ll Love This Recipe

Here’s why this recipe deserves a spot in your kitchen:

• Easy and quick – Ready in just 35 minutes with simple steps.
• Versatile – Great for lunch, dinner, or snacks.
• Healthier choice – Baked instead of fried, yet still crispy.
• Customizable – Swap ingredients to fit your taste or diet.
• Family-friendly – Kids and adults both enjoy cheesy quesadillas.

Ben Carraoli

Crispy Baked Spinach Mushroom Quesadillas Recipe

Quesadillas are a classic comfort food, but this baked spinach mushroom version gives them a healthy twist without losing the cheesy goodness. Instead of frying, they are baked in the oven for a crisp, golden finish. This makes them lighter yet still satisfying.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course: Dinner

Calories: 320

Ingredients Method

Ingredients

  

• 8 large flour tortillas – use soft tortillas that crisp well in the oven without breaking.
• 2 cups fresh spinach chopped – always use fresh spinach, as frozen can release too much water.
• 2 cups mushrooms sliced – button or cremini mushrooms add the best earthy flavor.
• 2 cups shredded mozzarella cheese – shred fresh mozzarella at home for the best melt and stretch.
• 1/2 cup chopped onion – adds sweetness and depth to the filling.
• 2 cloves garlic minced – fresh garlic boosts the flavor compared to garlic powder.
• 2 tbsp olive oil – helps sauté the vegetables evenly and adds richness.
• 1 tsp cumin – brings a warm smoky flavor to the mushrooms.
• 1 tsp chili powder – adds mild heat and balances the cheese.
• Salt and pepper to taste – enhances all the flavors.
• Cooking spray – keeps the tortillas golden and crispy while baking.

Method

 

1. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper so the quesadillas don’t stick while baking. This step also helps them crisp up nicely without extra oil.
2. Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, cooking until soft and fragrant. This step builds the base flavor for the filling and makes the quesadillas more savory.
3. Add sliced mushrooms to the pan along with cumin, chili powder, salt, and pepper. Cook until the mushrooms release their liquid and become tender. Let the liquid evaporate fully, as this prevents soggy quesadillas.
4. Stir in the chopped spinach and cook just until wilted. Fresh spinach will reduce quickly, leaving a flavorful mixture ready to be layered into tortillas. Remove the pan from heat once done.
5. Place four tortillas on the prepared baking sheet. Evenly spread the spinach and mushroom filling over them, then sprinkle with shredded mozzarella cheese. Cover each with another tortilla to form a sandwich.
6. Lightly spray the top of the tortillas with cooking spray. Bake in the oven for 8–10 minutes, or until the tortillas turn golden brown and the cheese inside is fully melted.
7. Remove from the oven and let the quesadillas rest for a minute before slicing. Use a sharp knife or pizza cutter to cut them into wedges. Serve hot with your favorite dips like salsa, guacamole, or sour cream.