If you’re searching for a dinner idea that’s comforting, cheesy, and absolutely packed with flavor, let me introduce you to these Baked Spinach Mushroom Quesadillas. They’re the sort of meal that feels both totally indulgent and refreshingly wholesome, thanks to a colorful mix of sautéed mushrooms, tender baby spinach, melty cheese, and toasty golden tortillas. Whether you’re after a quick weeknight meal or something fun for your next meatless Monday, these irresistible quesadillas really deliver.

Baked Spinach Mushroom Quesadillas Recipe - Recipe Image

Ingredients You’ll Need

Simple as they may seem, every ingredient in these Baked Spinach Mushroom Quesadillas plays a starring role. The right balance of earthy mushrooms, garlicky spinach, creamy cheese, and soft flour tortillas creates a layered, crave-worthy flavor in every bite.

Flour Tortillas: The base for your quesadillas—opt for medium-sized, soft tortillas that will crisp up beautifully in the oven.
Fresh Spinach (2 cups, chopped): Adds a bright green color and a fresh, slightly earthy flavor that pairs perfectly with mushrooms.
Mushrooms (2 cups, sliced): Choose a mix of cremini or white button mushrooms for a satisfying, savory bite.
Red Onion (1 small, thinly sliced): Offers a subtle sweetness and vibrant purple color to the filling.
Shredded Mozzarella or Monterey Jack Cheese (2 cups): Melts beautifully, making each wedge delightfully gooey and flavorful.
Olive Oil (1 tablespoon): Needed for sautéing the vegetables and brushing the tortillas for that perfect golden crunch.
Garlic Powder (1 teaspoon): Infuses the filling with a mellow, savory kick—no need to chop fresh garlic!
Chili Powder (1/2 teaspoon): Adds a gentle warmth without overwhelming the other flavors.
Salt (1/2 teaspoon): Essential for bringing all the delicious flavors together.
Black Pepper (1/4 teaspoon): Lends just a hint of sharpness to balance the cheesy richness.
Optional Toppings: Sour cream, salsa, or guacamole are classic choices—add as many as your heart desires for dipping and drizzling.

How to Make Baked Spinach Mushroom Quesadillas

Step 1: Prep Your Oven and Baking Sheet

Start by preheating your oven to 400°F (200°C). Lining your baking sheet with parchment paper is a small move with big payoffs—it keeps cleanup easy and helps achieve that lovely crisp edge on your quesadillas. Once you have your baking sheet ready, you’re well on your way to dinner bliss!

Step 2: Sauté the Vegetables

Heat that olive oil in a large skillet over medium heat. Add your sliced mushrooms and red onion and cook, stirring often, until they’re tender and their moisture has mostly cooked off—this should take about 5 to 6 minutes. The aroma as everything softens and sweetens is seriously tempting already!

Step 3: Wilt the Spinach & Season

Toss in the chopped spinach along with the garlic powder, chili powder, salt, and black pepper. Stir everything together and let the spinach wilt down for another two minutes or so. At this stage, your skillet is full of bright, colorful, and gorgeous-smelling filling that’s ready to shine inside your Baked Spinach Mushroom Quesadillas.

Step 4: Assemble the Quesadillas

Lay out four tortillas on your prepped baking sheet. Sprinkle each one evenly with cheese (don’t be shy—cheese is what makes the magic happen!). Spoon the mushroom-spinach mixture evenly atop the cheese, then go ahead and top with a bit more cheese if you’re craving extra gooey goodness. Place the remaining tortillas over the filling to form your quesadillas, and brush the tops lightly with olive oil for maximum crunch.

Step 5: Bake to Perfection

Bake your quesadillas for 12 to 15 minutes, taking care to flip them halfway through so both sides get golden and crisp. When they’re beautifully bronzed and the cheese is melted, pull them from the oven and let them rest for a minute before slicing into wedges—this helps contain all the oozy, savory filling. Serve warm with your favorite toppings!

How to Serve Baked Spinach Mushroom Quesadillas

Garnishes

A quesadilla just isn’t complete without a little flair. Serve your Baked Spinach Mushroom Quesadillas with a generous dollop of sour cream, a spoonful of zesty salsa, or a cool swirl of guacamole. For even more flavor and color, try scattering fresh cilantro or a few thin slices of jalapeño on top—it’s all about personalizing your plate!

Side Dishes

Rounding out your quesadilla feast is easy with a few tried-and-true accompaniments. A crisp green salad with lime dressing, a side of black beans, or a scoop of tangy pineapple salsa brings a refreshing contrast. If you’re feeling extra festive, a simple corn salad or roasted sweet potatoes make the meal even more exciting.

Creative Ways to Present

Give your Baked Spinach Mushroom Quesadillas a fun twist by cutting them into smaller triangles for finger food at parties. Arrange them in a starburst pattern on a big platter with dipping bowls in the center—it’s the ultimate centerpiece for casual gatherings. You can even serve them as part of a colorful “quesadilla board” alongside other fillings, dips, and toppings, inviting everyone to dig in and create their own custom bites.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Spinach Mushroom Quesadillas keep surprisingly well. Let any extras cool completely, then wrap them tightly in foil or place them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them a perfect grab-and-go lunch or snack the next day.

Freezing

If you want to stash some away for later, these quesadillas freeze beautifully! Stack the wedges between layers of parchment paper and seal them in a freezer bag. They’ll be good for up to 2 months. When you’re ready to enjoy, there’s no need to thaw—just reheat straight from the freezer.

Reheating

To revive that signature crispness, reheat your Baked Spinach Mushroom Quesadillas in a skillet or air fryer until warm and golden. The oven works too, especially if you’re reheating several wedges at once. Microwaving works in a pinch, but keep in mind that the tortillas may soften instead of crisping.

FAQs

Can I use corn tortillas instead of flour tortillas?

Absolutely! While flour tortillas are traditional for this recipe and hold up nicely in the oven, corn tortillas add a unique flavor and work just as well. If you use them, consider warming them slightly beforehand to prevent cracking when assembling your Baked Spinach Mushroom Quesadillas.

Is there a way to make these vegan?

Yes! Swap in your favorite dairy-free cheese (like a vegan mozzarella or cheddar), and use olive oil for any brushing or sautéing. You’ll still get all those classic Baked Spinach Mushroom Quesadilla flavors but in a plant-based package.

What are the best mushrooms to use?

Cremini and white button mushrooms are both excellent choices because of their mild flavor and firm texture. However, feel free to experiment with portobello, shiitake, or even a wild mushroom mix if you want to take your Baked Spinach Mushroom Quesadillas up a notch.

Can I prepare the filling ahead of time?

Definitely! You can cook the mushroom, spinach, and onion filling up to a day in advance. Store it in the refrigerator, then assemble and bake your quesadillas fresh when you’re ready to eat for maximum flavor and texture.

How do I keep quesadillas crisp if bringing them to a party?

Once baked, let them cool slightly before slicing, then transport them in a foil-lined container without stacking to preserve their crunch. You can quickly reheat them in a toaster oven or air fryer just before serving to recreate that just-baked crispness everyone loves in Baked Spinach Mushroom Quesadillas.

Final Thoughts

I can’t help but get excited every time I pull a tray of these Baked Spinach Mushroom Quesadillas from the oven—the aroma alone makes them irresistible! They’re simple, comforting, and seriously crowd-pleasing. I hope you’ll give this recipe a try soon and share the cheesy, savory goodness with your favorite people.

Baked Spinach Mushroom Quesadillas Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

These Baked Spinach Mushroom Quesadillas are a delicious and easy vegetarian meal option. Packed with flavorful veggies and gooey cheese, they are perfect for a quick dinner or a tasty snack.

Ingredients

Scale

For the quesadillas:

8 medium flour tortillas
2 cups fresh spinach, chopped
2 cups mushrooms, sliced
1 small red onion, thinly sliced
2 cups shredded mozzarella or Monterey Jack cheese
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Optional toppings:

Sour cream
Salsa
Guacamole

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cook the vegetables: In a skillet, heat olive oil and cook mushrooms and onion until softened. Add spinach, garlic powder, chili powder, salt, and black pepper, cook until spinach is wilted.
Assemble the quesadillas: Place 4 tortillas on the baking sheet, top with cheese and vegetable mixture. Add more cheese if desired and cover with remaining tortillas. Brush with olive oil.
Bake: Bake for 12-15 minutes, flipping halfway, until tortillas are golden and cheese is melted.
Serve: Slice into wedges and serve warm with optional toppings.