Baked Spinach Mushroom Quesadillas: 15 Min Meal

Name: Baked Spinach Mushroom Quesadillas: 15 Min Meal
Prep time: 15 min
Cook time: PT-491803H38M45S
Total time: PT-491803H38M45S
Cuisine: Mexican-Inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 2 cups mushrooms, sliced; 4 cups fresh spinach; Salt and black pepper to taste; 1 teaspoon cumin (optional); 1 ½ cups shredded mozzarella or Monterey Jack cheese; 4 large flour tortillas; Cooking spray or additional olive oil for brushing

by Fatima Garcia

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22 de January de 2026

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Baked Spinach Mushroom Quesadillas have become my go-to for a quick and satisfying meal whenever I need something delicious without a fuss. I remember the first time I made them, the aroma of sautéed mushrooms and garlic filled my kitchen, promising something truly special. They’re so much easier than the skillet version, and you get that perfect golden crunch from the oven. If you’ve ever wondered what are baked spinach mushroom quesadillas, they’re essentially a folded tortilla filled with savory goodness and baked until crispy and cheesy. These easy spinach mushroom quesadillas are a weeknight wonder that the whole family will adore. Let’s get cooking!

Why You’ll Love These Baked Spinach Mushroom Quesadillas

These quesadillas are a total winner for so many reasons:

Incredible Flavor: The combination of earthy mushrooms, tender spinach, and gooey cheese is simply irresistible.
Super Speedy Prep: You can whip up the filling and assemble these in under 15 minutes, making them perfect for busy weeknights.
Healthy Baked Quesadillas: We swap frying for baking, cutting down on extra oil while keeping all the deliciousness.
Budget-Friendly: Using simple, common ingredients, these quesadillas are kind to your wallet.
Family Favorite: Even picky eaters usually love the cheesy, crispy goodness of these quesadillas.
Versatile Meal: Enjoy them for a light lunch, a hearty dinner, or even as an appetizer for guests.
Guilt-Free Indulgence: These healthy baked quesadillas deliver satisfying flavor without weighing you down.

Ingredients for Your Spinach Mushroom Quesadilla Recipe

Gather these simple ingredients for your delicious spinach mushroom cheese quesadillas baked to perfection. You’ll need 1 tablespoon olive oil to start sautéing, plus a little extra for brushing the tortillas. We’ll use 1 small onion, finely chopped, and 2 garlic cloves, minced, for our aromatic base. For the star filling, grab 2 cups mushrooms, sliced, and 4 cups fresh spinach. Seasoning is key, so have salt and black pepper to taste ready, along with 1 teaspoon cumin (optional) for that extra layer of flavor. For that irresistible cheesy factor, you’ll need 1 ½ cups shredded mozzarella or Monterey Jack cheese. Finally, use 4 large flour tortillas – whole wheat or corn tortillas work too if you prefer!

How to Make Baked Spinach Mushroom Quesadillas

Making these delicious quesadillas is so straightforward, even on a busy weeknight! You’ll be amazed at how simple it is to get that perfect crispy texture.

Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it. This step ensures your quesadillas won’t stick and get that lovely golden-brown color.
Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until it becomes translucent and smells wonderfully sweet. Stir in the minced garlic and cook for another 30 seconds until fragrant – that aroma is the first hint of deliciousness!
Step 3: Add the sliced mushrooms to the skillet. Cook them for about 7 to 8 minutes, stirring occasionally, until they’re beautifully browned and tender. This browning really brings out their earthy flavor. Season generously with salt, pepper, and cumin if you’re using it.
Step 4: Now, stir in the fresh spinach. It looks like a lot, but don’t worry, it wilts down quickly! Cook for just 2 to 3 minutes until it’s tender and vibrant green. Remove the pan from the heat and let this yummy filling cool slightly; it makes it easier to handle.
Step 5: Lay out your 4 large flour tortillas on a clean, flat surface. Spoon a generous portion of the cooled spinach and mushroom filling onto one half of each tortilla. Sprinkle your shredded mozzarella or Monterey Jack cheese evenly over the filling – get ready for that melty goodness!
Step 6: Fold each tortilla in half, creating a crescent shape, and press down lightly. This is where the magic starts to happen for your spinach mushroom quesadilla oven baked.
Step 7: Place the folded quesadillas onto your prepared baking sheet. Lightly brush the tops with a little more olive oil or give them a quick spray with cooking spray. This gives them that perfect crispy finish.
Step 8: Bake for 10 to 12 minutes, flipping them halfway through. Keep an eye on them – you want them to be golden brown and crispy, with the cheese perfectly melted and gooey. This is the key to a fantastic spinach mushroom quesadilla oven baked.
Step 9: Let the quesadillas cool for a minute or two before slicing them into wedges. Serve them warm and enjoy every cheesy, savory bite of your homemade spinach mushroom quesadilla oven baked creation!

Pro Tips for the Best Spinach and Mushroom Quesadilla Baked

Want to elevate your quesadilla game? Here are a few tricks I’ve picked up that guarantee perfectly delicious results every time.

Don’t overcrowd the pan: When sautéing the mushrooms, cook them in batches if necessary. This ensures they brown nicely instead of steaming, which is key for flavor.
Wipe out excess moisture: After cooking the spinach, gently press down on it with your spatula to remove any excess water before mixing it with the mushrooms and cheese. This prevents a soggy filling.
Get that crisp: Brushing the tortillas with a little olive oil or using cooking spray before baking is crucial for achieving that wonderful golden-brown, crispy exterior.
Rest before slicing: Letting the quesadillas rest for a minute or two after they come out of the oven allows the cheese to set slightly, making them easier to slice cleanly.

What’s the secret to perfect Baked Spinach Mushroom Quesadillas?

The real secret to the best baked spinach mushroom quesadilla is achieving that perfect balance of tender, flavorful filling and a super crispy tortilla. Browning your mushrooms well and ensuring the spinach isn’t too watery are key steps I never skip.

Can I make Spinach Mushroom Quesadillas ahead of time?

Yes, absolutely! You can prepare the filling and assemble the quesadillas up to 24 hours in advance. Store them flat on a baking sheet, covered tightly with plastic wrap, in the refrigerator. Just add them to the oven when you’re ready to bake.

How do I avoid common mistakes with Baked Quesadilla with Spinach and Mushrooms?

A common pitfall is a soggy quesadilla. To avoid this, make sure to cook down the moisture from the spinach and mushrooms. Also, don’t overstuff your quesadillas, as this can make them hard to fold and bake evenly.

Best Ways to Serve Your Spinach Mushroom Quesadillas

These golden-crisp quesadillas are fantastic on their own, but they really shine with a few complementary sides. For a complete meal, I love serving them with a dollop of cooling sour cream or a generous scoop of fresh guacamole. A side of salsa or pico de gallo adds a lovely bright, zesty contrast that cuts through the richness. If you’re looking for more baked quesadilla ideas spinach mushroom, consider serving them alongside a light green salad with a citrus vinaigrette or some Mexican rice for a heartier option. They’re incredibly versatile!

Nutrition Facts for Baked Spinach Mushroom Quesadillas

Let’s talk about what you’re getting with each of these delicious quesadillas. Per serving (this recipe makes 4 servings, with each serving being one quesadilla), you can expect a satisfying meal.

Calories: 350 kcal
Fat: 18g
Saturated Fat: 7g
Protein: 15g
Carbohydrates: 30g
Fiber: 4g
Sugar: 3g
Sodium: 500mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Spinach Mushroom Quesadillas

Once your delicious quesadillas are baked to golden perfection, you’ll want to store them properly so you can enjoy them later. Let them cool completely on a wire rack to prevent any sogginess. Once cooled, you can store leftover quesadillas in an airtight container in the refrigerator for up to 3-4 days. For longer storage, wrap individual quesadillas tightly in plastic wrap, then in foil, and freeze them for up to 3 months. When you’re craving some quick baked spinach mushroom quesadillas, reheating is super easy! Pop them in a preheated oven at 350°F (175°C) for about 5-8 minutes, or until heated through and crispy again. You can also use a toaster oven or even an air fryer for a speedy reheat.

Frequently Asked Questions About Spinach Mushroom Quesadilla Baked Recipe

Can I use different types of mushrooms for this baked quesadilla recipe?

Absolutely! While cremini mushrooms are fantastic, feel free to experiment with shiitake, button, or even oyster mushrooms. Each variety will lend a slightly different flavor profile to your vegetarian baked quesadillas, but they all work wonderfully.

What can I serve with these spinach and mushroom quesadillas?

These quesadillas are so versatile! They pair beautifully with classic Mexican sides like salsa, guacamole, sour cream, or a fresh corn salsa. A simple side salad with a lime vinaigrette also complements them perfectly, making for a complete and satisfying meal.

How do I make these quesadillas spicier?

For a bit of heat, you can easily add some finely chopped jalapeños or a pinch of red pepper flakes to the mushroom and spinach filling. You could also swap out the mozzarella for pepper jack cheese, which adds a lovely spicy kick to your vegetarian baked quesadillas.

Can I add other vegetables to the filling?

Yes, you can certainly get creative! Sautéed bell peppers, corn, or even some finely chopped zucchini would be delicious additions. Just make sure to cook them down to remove excess moisture before adding them to the quesadilla filling.

Variations of Baked Tortilla with Spinach and Mushrooms You Can Try

Once you’ve mastered the basic baked spinach mushroom quesadillas, don’t be afraid to get creative! These variations add new flavors and cater to different needs, ensuring you always have a delicious option.

Spicy Fiesta: Amp up the heat by adding a finely diced jalapeño to the sautéed onions and garlic, or stir in a pinch of cayenne pepper for a fiery kick. For a cheesy, spicy twist, swap the mozzarella for pepper jack cheese.
Cheesy Herb Delight: Experiment with different cheeses! Try a blend of Monterey Jack and cheddar, or add some crumbled feta or goat cheese for a tangy flavor. Fresh chopped cilantro or parsley stirred into the filling also adds a lovely herbaceous note, making for a truly flavorful healthy mushroom spinach quesadilla.
Make it a Meal: Want to make these even heartier? Add some shredded rotisserie chicken, crumbled cooked bacon, or even some black beans to the filling for extra protein and substance.
Gluten-Free Option: Simply swap out the large flour tortillas for gluten-free tortillas or corn tortillas for a delicious gluten-free version of these baked tortilla with spinach and mushrooms.

Baked Spinach Mushroom Quesadillas: 15 Min Meal - Baked Spinach Mushroom Quesadillas - additional detail

For more information on the nutritional benefits of spinach, you can check out resources like the Nutritionix database. Mushrooms are also a great source of nutrients, and you can learn more about them from the Mushroom Council. These quesadillas are a fantastic way to incorporate more vegetables into your diet, making them a truly wholesome meal option.

About the Author

Fatima Garcia