Baked Spinach Mushroom Quesadillas

Okay, so these baked quesadillas? Total lifesaver. Crispy, cheesy, and packed with spinach and mushrooms!

We just toss everything in a pan, stuff the tortillas, and bake. No flipping, no mess. And the flavor? Sooo good.

They’re perfect for busy nights or when we’re just craving something warm and cozy. My family always asks for more.

Wanna see how easy they are? Let me show you how I make these baked veggie quesadillas in no time!

Why You’ll Love This Recipe

A Reader Favorite: Readers consistently rave about this recipe, calling it their new go-to quesadilla. “Delicious and comforting,” “Such a great twist on the traditional,” and “My new favorite way to enjoy veggies” are just a few of the comments we’ve received.

Simple and Quick: This baked quesadilla comes together with minimal prep time. The ingredients are easy to find, and the overall cooking process takes less than 30 minutes. It’s a perfect meal when you’re craving something flavorful but don’t want to spend all day in the kitchen.

A Veggie-Packed Delight: The combination of spinach and mushrooms adds a beautiful depth of flavor and a boost of nutrients. Whether you’re looking for a vegetarian option or simply want to eat more greens, this recipe delivers.

Crispy & Melty Perfection: By baking the quesadillas instead of pan-frying, you get that perfect crispy texture without the extra grease. The melted mozzarella and cheddar cheese create a gooey, satisfying filling that’s irresistible.

Make-Ahead Friendly: If you’re prepping for the week, these baked quesadillas can easily be made in advance. Just store them in the fridge and bake when ready to enjoy, or freeze them for later.

Required Kitchen Tools

To make this recipe, you’ll need just a few basic kitchen tools:

• Baking Sheet: For crisping up the quesadillas in the oven.
• Sharp Knife: To chop the mushrooms and spinach.
• Cutting Board: For chopping vegetables.
• Sauté Pan (Optional): If you want to sauté the mushrooms and spinach beforehand for extra flavor.
• Pastry Brush (Optional): To lightly coat the tortillas with olive oil, giving them that golden, crispy texture.
• Grater (Optional): If you’re shredding your own cheese, this will come in handy.

Ingredients

Here’s what you’ll need to make these irresistible baked quesadillas (exact measurements are in the recipe card below):

• Tortillas: Choose flour tortillas for a soft, chewy base, or go for corn tortillas for a more authentic taste. Both work well in this recipe!
• Shredded Mozzarella Cheese: This will provide a mild, melty texture that pairs beautifully with the other ingredients.
• Shredded Cheddar Cheese: Adds a sharp, tangy flavor that contrasts nicely with the mozzarella.
• Fresh Spinach (Roughly Chopped): Spinach is the star of the show, offering a burst of freshness and plenty of vitamins and minerals.
• Sliced Mushrooms (Any Variety): Mushrooms add an earthy flavor that complements the spinach perfectly.
• Olive Oil (Optional): Lightly coat the tortillas with olive oil to help them crisp up in the oven.
• Salt and Pepper: Season to taste, and feel free to add a dash of your favorite spices for extra flavor.

Variations for Baked Spinach Mushroom Quesadillas

One of the things I love about this recipe is how easily it can be customized to suit your preferences. Here are a few ideas to get you started:

• Add Protein: If you’d like to make this dish more filling, add some protein! Grilled chicken, black beans, or even scrambled eggs can turn this into a more substantial meal.
• Use Different Cheese: While mozzarella and cheddar are classic, you could swap in Monterey Jack for a creamy, mild flavor, or use a spicy pepper jack for an extra kick.
• Add Other Veggies: Want to make your quesadilla even more veggie-packed? Try adding diced bell peppers, onions, or zucchini.
• Make It Spicy: Spice things up by adding sliced jalapeños to the filling or sprinkling some chili powder or cayenne pepper on top of the cheese.
• Add a Sauce: Drizzle your quesadilla with sour cream, guacamole, or a tangy salsa verde for extra flavor.

Step-by-Step Instructions

1. Preheat Your Oven

Start by preheating your oven to 400°F (200°C). This will ensure that the quesadillas get that perfect golden crispiness when they bake.

2. Sauté the Spinach and Mushrooms (Optional)

While the oven is heating up, you can sauté the spinach and mushrooms in a little olive oil to enhance their flavor. Here’s how:

• Heat a sauté pan over medium heat and add a splash of olive oil.
• Once the oil is hot, add the sliced mushrooms and cook for about 3-4 minutes, until they release their moisture and start to brown.
• Add the spinach and cook for another 1-2 minutes, just until it wilts down. Season with salt and pepper, then set aside.

This step is optional, but it does enhance the flavors and makes sure the spinach doesn’t release too much moisture when baking.

3. Assemble the Quesadillas

• Lay a tortilla flat on a clean surface.
• Sprinkle a generous amount of shredded mozzarella and cheddar cheese over half of the tortilla.
• Add a spoonful of the sautéed spinach and mushrooms on top of the cheese.
• Sprinkle a little more cheese on top of the spinach and mushrooms (this helps to seal the quesadilla together).
• Fold the tortilla in half, pressing it gently to make a half-moon shape.

Repeat the process for as many quesadillas as you want to make. You can assemble them all at once, or do them one at a time.

4. Brush with Olive Oil (Optional)

If you want your quesadillas to be extra crispy, lightly brush both sides of the folded tortillas with olive oil. This is an optional step, but it helps them crisp up nicely in the oven.

5. Bake the Quesadillas

• Place the assembled quesadillas on a baking sheet.
• Bake for about 10-12 minutes, flipping halfway through, until the tortillas are golden and crispy, and the cheese is fully melted.
• Once done, remove them from the oven and allow them to cool for a couple of minutes before slicing.

Serving and Decoration

How to Serve Baked Spinach Mushroom Quesadillas

These baked quesadillas are incredibly versatile and can be served in a variety of ways. Here are a few ideas:

• With Dips: Serve with a side of guacamole, sour cream, or salsa for dipping. These sauces complement the cheesy quesadillas and add extra flavor.
• As a Side Dish: Pair them with a fresh salad or roasted vegetables for a more balanced meal.
• In a Wrap: If you’re in the mood for a handheld meal, wrap the quesadillas in a tortilla for a twist on the classic.
• For Meal Prep: Make a batch of these and store them in the fridge for easy, grab-and-go lunches throughout the week.

Storing and Reheating Baked Spinach Mushroom Quesadillas

One of the best parts about this recipe is that it’s perfect for meal prepping! These quesadillas store really well and can be reheated with ease, making them an excellent option for busy weeks. Here’s everything you need to know about storing and reheating them:

How to Store Leftover Quesadillas

If you have leftovers or want to make a batch in advance, storing these quesadillas is simple:

• Refrigerator: Let the quesadillas cool to room temperature, then store them in an airtight container. They’ll keep in the fridge for about 3-4 days.
• Freezer: To freeze, wrap each quesadilla individually in plastic wrap or aluminum foil. Place the wrapped quesadillas in a freezer-safe bag or container, and they’ll keep in the freezer for up to 3 months.

This is a great way to prepare a week’s worth of meals or have some on hand for busy days when you don’t feel like cooking.

How to Reheat Baked Spinach Mushroom Quesadillas

Reheating these quesadillas is quick and easy, whether you’re warming them up from the fridge or frozen:

From the Refrigerator:

• Oven Method: Preheat the oven to 350°F (175°C). Place the quesadillas on a baking sheet and bake for about 8-10 minutes until they’re heated through and crispy again.
• Stovetop Method: Heat a skillet over medium heat. Place the quesadilla in the pan and cook for 2-3 minutes per side, pressing gently with a spatula to ensure even heating.

From the Freezer:

• Oven Method: Preheat the oven to 375°F (190°C). Place the frozen quesadillas directly on the oven rack or a baking sheet and bake for about 15-20 minutes until heated through and crispy. You may want to cover them with foil for the first 10 minutes to avoid over-browning.
• Stovetop Method: Heat a skillet over medium-low heat. Place the frozen quesadilla in the pan and cover with a lid to help it thaw. Cook for 4-5 minutes per side until heated through.

Nutritional Information for Baked Spinach Mushroom Quesadillas

Here’s an approximate breakdown of the nutrition per serving (one quesadilla, assuming two tortillas per quesadilla and standard amounts of cheese and vegetables):

Nutrient	Amount
Calories	350
Protein	15g
Fat	22g
Carbohydrates	35g
Fiber	4g
Sugars	2g
Sodium	500mg

(Note: Nutritional values are approximate and may vary depending on the specific ingredients used.)

Tips for Making the Best Baked Spinach Mushroom Quesadillas

• Use Fresh Spinach: Fresh spinach will wilt down beautifully and maintain its color, making the filling vibrant and fresh. Frozen spinach can work in a pinch, but make sure to squeeze out excess moisture to avoid sogginess.
• Don’t Overfill: While it’s tempting to load your quesadilla with all the fillings, too much filling can make it difficult to close properly and can result in spillage during baking. A moderate amount of filling will give you the perfect texture and balance of flavors.
• Experiment with Seasonings: If you’re feeling adventurous, try adding some garlic powder, Italian seasoning, or even a little dash of nutmeg to the spinach and mushrooms for a more complex flavor.
• Make It Gluten-Free: Swap the flour tortillas for gluten-free tortillas to accommodate gluten sensitivities or preferences.
• Vary the Cheese: If mozzarella and cheddar aren’t your favorites, try using provolone, gouda, or a blend of your preferred cheeses for a different flavor profile.

Serving Suggestions for Baked Spinach Mushroom Quesadillas

These quesadillas are delicious on their own, but they also pair wonderfully with other dishes. Here are a few serving ideas to elevate your meal:

• Fresh Salad: A crisp, tangy salad can balance out the richness of the quesadillas. Try a simple mixed greens salad with lemon vinaigrette, or opt for a more substantial salad like a Greek salad or a Southwest-inspired one.
• Salsa and Guacamole: The creamy richness of guacamole and the tangy punch of salsa are perfect complements to the cheesy, savory quesadillas. Consider making your own fresh salsa or guacamole for an added touch.
• Rice and Beans: For a more filling meal, serve your quesadillas alongside cilantro lime rice and black beans. This makes for a hearty, satisfying lunch or dinner.
• Soup: A light, brothy soup like tomato basil or a vegetable soup can make for a comforting, cozy meal when paired with these baked quesadillas.

Baked Spinach Mushroom Quesadillas FAQs

Can I make these quesadillas ahead of time?
Yes, you can assemble the quesadillas ahead of time and store them in the fridge. When you’re ready to eat, simply bake them as directed. This is perfect for meal prep!

Can I use different vegetables?
Absolutely! Feel free to swap the spinach and mushrooms for other vegetables you love. Bell peppers, zucchini, onions, or even sweet potatoes would make great additions or substitutes.

Can I make these quesadillas spicy?
Yes! If you like spice, try adding sliced jalapeños to the filling or sprinkling some chili powder, cayenne pepper, or smoked paprika in the mix. You could also serve with a spicy salsa for an extra kick.

Can I use a different type of cheese?
Yes, you can substitute the mozzarella and cheddar with any cheese you prefer. Monterey Jack, gouda, or pepper jack cheese would all be great options, depending on your taste.

Conclusion: Why You’ll Keep Coming Back to This Recipe

There’s no doubt that Baked Spinach Mushroom Quesadillas are a winning recipe for any occasion. They combine simple, wholesome ingredients with a delightful cheesy filling, all baked to perfection for a golden, crispy finish. Whether you’re craving a quick weeknight dinner, a make-ahead meal for busy days, or just a tasty, veggie-packed dish, this recipe delivers on flavor and convenience.

Not only are these quesadillas delicious and satisfying, but they’re also easily customizable to suit your personal taste. Add extra veggies, spice things up with some jalapeños, or mix up the cheese to create your own perfect version. Plus, the ability to store and reheat them makes this recipe an excellent choice for meal prepping or leftovers.

The beauty of this recipe lies in its versatility. You can serve these quesadillas in so many ways—whether as a light snack, a hearty main course with sides, or even a fun appetizer for a party. The crispy texture, melty cheese, and savory filling make each bite a treat. And since they come together in just 30 minutes, you’ll be able to enjoy a homemade meal without spending hours in the kitchen.

Healthy yet indulgent, simple yet satisfying, these Baked Spinach Mushroom Quesadillas are sure to become a regular in your meal rotation.

Baked Spinach Mushroom Quesadillas FAQs

Can I use frozen spinach?
Frozen spinach works in this recipe, but you’ll need to squeeze out excess moisture to avoid a soggy quesadilla. Fresh spinach gives the best texture and flavor, but frozen is fine if that’s what you have.

Can I make these quesadillas vegan?
Yes! You can make this recipe vegan by using plant-based cheese alternatives and skipping the butter or dairy in the sautéing process. There are some great dairy-free cheese options that melt beautifully, so feel free to experiment with those.

Can I prepare the filling ahead of time?
Absolutely! You can make the sautéed spinach and mushrooms a day ahead of time and store them in the fridge. When ready to assemble, just fill your tortillas with the prepared filling and cheese and bake.

Can I bake multiple quesadillas at once?
Yes, you can bake multiple quesadillas on the same baking sheet, just be sure to leave enough space between each one so they bake evenly and get crispy.

By now, you should have a full understanding of how to make these mouthwatering Baked Spinach Mushroom Quesadillas. This recipe is not only a fantastic addition to your weekly meal plan but also a crowd-pleasing option that’s sure to impress your family and friends. And because it’s so customizable, you’ll find yourself making it over and over again with different variations to suit your taste.

I hope you enjoy making and sharing these quesadillas as much as I do. Don’t forget to leave a comment below to let me know how they turned out or if you have any fun variations of your own!