🥬🍄 Baked Spinach Mushroom Quesadillas
Golden, crispy on the outside and warm, cheesy, and savory on the inside — these baked spinach mushroom quesadillas are a lighter twist on the classic stovetop version. Baking makes them perfectly crisp without excess oil, while the spinach and mushrooms create a rich, earthy filling that’s both satisfying and wholesome. Perfect for lunch, dinner, or a party appetizer!
📝 Ingredients
- 4 flour tortillas (8-inch)
- Olive oil (just enough to lightly coat tortillas)
- 3 cups roughly chopped fresh spinach
- 8 ounces mushrooms, sliced (button or cremini)
- 1 cup shredded mozzarella or Monterey Jack cheese
- ½ cup shredded cheddar cheese
- 2 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried oregano or Italian seasoning (optional)
- ¼ teaspoon red pepper flakes (optional)
👩🍳 Instructions
1️⃣ Preheat & Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
2️⃣ Cook the Filling
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add mushrooms and cook 5–7 minutes until tender and moisture evaporates.
- Add garlic and cook 30 seconds.
- Stir in spinach and cook until wilted (1–2 minutes).
- Season with salt, pepper, and oregano.
- Remove from heat and let cool slightly.
3️⃣ Assemble Quesadillas
- Lightly brush one side of each tortilla with olive oil.
- Place tortillas oil-side down on baking sheet.
- Sprinkle cheese on half of each tortilla.
- Add spinach-mushroom mixture evenly.
- Top with a little more cheese.
- Fold tortillas over to form a half-moon shape.
4️⃣ Bake
- Bake 8–10 minutes.
- Flip carefully and bake another 5–7 minutes until golden and crispy.
5️⃣ Serve
- Let rest 2–3 minutes.
- Slice into wedges.
- Serve with salsa, sour cream, or guacamole.
🍽 Servings
- Makes 4 quesadillas
- Serves 2–4 people
📊 Nutritional Information (Per Serving – 1 quesadilla)
Approximate values:
- Calories: 320–360 kcal
- Protein: 14g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 3–4g
- Calcium: ~25% daily value
(Values vary depending on cheese and oil used.)
🌿 Health Benefits
✅ Spinach – Rich in iron, vitamin K, vitamin A, and antioxidants.
✅ Mushrooms – Provide B vitamins, selenium, and immune-supporting compounds.
✅ Baked Instead of Fried – Less oil = lighter and heart-friendlier.
✅ Vegetarian Protein – Cheese adds satisfying protein and calcium.
🔥 Pro Tips
⭐ Cook mushrooms until moisture fully evaporates to avoid soggy quesadillas.
⭐ Don’t overfill — it makes flipping difficult.
⭐ For extra crispiness, place a second baking sheet on top while baking.
⭐ Use whole wheat tortillas for added fiber.
⭐ Add caramelized onions for extra flavor depth.
🧀 Delicious Variations
- Add crumbled feta or goat cheese.
- Include cooked chicken for extra protein.
- Add jalapeños for spice.
- Mix in sun-dried tomatoes for Mediterranean flavor.
- Swap mozzarella for pepper jack for heat.
❓ Q & A
Q: Can I make these ahead of time?
Yes! Assemble and refrigerate up to 8 hours before baking.
Q: Can I freeze them?
Yes. Assemble, wrap tightly, and freeze. Bake from frozen at 375°F (190°C) for 15–20 minutes.
Q: Why are my quesadillas soggy?
Most likely excess moisture from mushrooms or spinach. Cook until dry before assembling.
Q: Can I air fry them?
Yes! Air fry at 375°F for 6–8 minutes, flipping halfway.
Q: What dipping sauces go well?
Salsa, sour cream, Greek yogurt dip, chipotle sauce, or avocado crema.