Baked Mushroom Spinach Quesadillas
Discover the ultimate Baked Mushroom Spinach Quesadillas — a deliciously crispy, melty, and wholesome twist on a classic favorite. Packed with savory sautéed mushrooms, garlicky spinach, and gooey cheese, these quesadillas are baked to perfection for an easy, hands-off meal. Healthier than fried versions and endlessly customizable, they’re perfect for busy weeknights, meal prep, or crowd-pleasing appetizers. Whether you’re feeding family or friends, this recipe offers the perfect balance of flavor, texture, and convenience with simple ingredients you’ll love.
Equipment
- Baking sheet (half-sheet pan preferred)
- Parchment paper (to prevent sticking)
- Skillet or frying pan (for sautéing mushrooms and spinach)
- Cheese grater (freshly grated cheese melts best)
- Pizza cutter or sharp knife (for easy slicing)
- Tongs or spatula (optional, for flipping quesadillas halfway)
- Pastry brush (optional, for brushing olive oil on tortillas)
Ingredients
- 4 medium flour tortillas (or GF alternatives)
- 8 oz cremini mushrooms, sliced
- 2 cups fresh spinach (or 1 cup thawed frozen)
- 1 clove garlic, minced
- 1 cup Oaxaca or mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ tsp cumin
- ½ tsp smoked paprika
- Olive oil, for sautéing and brushing
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
- Sauté mushrooms in olive oil over medium heat until golden. Add garlic and spinach. Cook until wilted. Season with cumin, paprika, and salt.
- Assemble quesadillas: Sprinkle cheese on half of each tortilla, top with mushroom-spinach mix, add more cheese, and fold.
- Brush with oil and place on baking sheet. Bake for 12–15 minutes, flipping once for even browning.
- Optional: Broil 1–2 minutes at the end for extra crisp.
- Slice and serve with lime crema, guacamole, or salsa.
Notes
- Don’t overfill your quesadillas—too much filling can cause them to burst or become soggy. Aim for about ½ cup of filling per quesadilla.
- Squeeze excess moisture from spinach (especially if using frozen) to keep the quesadillas crisp.
- For extra crispy edges, brush the outside of the folded quesadilla lightly with olive oil before baking.
- Feel free to customize with your favorite cheeses or add-ins like beans or shredded chicken.
- If you want a spicier kick, add pickled jalapeños or a pinch of cayenne to the filling.
- Leftovers reheat best in an oven or air fryer to maintain crispness—avoid the microwave if possible.
- This recipe is easily doubled or tripled for parties or meal prep. Just bake on multiple sheets or in batches.