Description
Enjoy these delicious Baked Spinach Mushroom Quesadillas, a savory and golden-crisp twist on the classic skillet version. Packed with sautéed mushrooms, wilted spinach, and melted cheese, they are oven-baked for ultimate convenience and an even crunch. Perfect for a quick lunch, casual dinner, or a crowd-pleasing appetizer, these quesadillas deliver rich flavor in every bite without the mess of stovetop frying.
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
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
- 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 translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet. Cook for 7 to 8 minutes, stirring occasionally, until they are browned and tender. Season with salt, pepper, and cumin if using.
- Stir in the fresh spinach and cook for 2 to 3 minutes, just until wilted. Remove the pan from heat and let the filling cool slightly.
- Lay out the 4 large flour tortillas on a flat surface. Spoon a generous portion of the spinach and mushroom filling onto one half of each tortilla. Sprinkle shredded cheese over the filling.
- Fold each tortilla in half to close, pressing down lightly.
- Place the folded quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or spray with cooking spray.
- Bake for 10 to 12 minutes, flipping halfway through, until the tortillas are golden and crispy and the cheese is fully melted.
- Let the quesadillas cool for a minute or two, then slice into wedges and serve warm.
Notes
- Switch up the cheese: Try pepper jack for heat or feta/goat cheese for a tangy twist.
- Add a kick: Stir chopped jalapeños or a pinch of chili flakes into the filling.
- Make it meaty: Add shredded chicken or chopped cooked bacon for extra protein.
- Make-ahead friendly: Assemble the quesadillas ahead of time and refrigerate for up to 24 hours. Bake when ready to serve.
- Air fryer option: Crisp these up in the air fryer for 6-8 minutes at 375°F, flipping halfway through.
- Serve with sour cream, guacamole, or salsa for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 quesadilla
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
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