Baked Spinach Mushroom Quesadillas

 

🧀🌱 Baked Spinach Mushroom Quesadillas: A Savory, Cheesy Twist on a Classic

If you're craving something hearty, wholesome, and seriously satisfying — without spending hours in the kitchen — look no further than these Baked Spinach Mushroom Quesadillas. Golden, crispy tortillas filled with savory mushrooms, fresh spinach, and gooey melted cheese, all baked to perfection instead of pan-fried. It's a healthier, hands-off twist on the traditional stovetop method — and just as delicious.

Whether you're serving them as a quick weeknight dinner, a game day snack, or a meatless Monday meal, these quesadillas check every box: easy, flavorful, customizable, and crowd-pleasing.

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🌟 Why You’ll Love This Recipe

• No flipping or frying — let the oven do the work

• Crispy on the outside, perfectly melted inside

• Packed with veggies for a nutritious boost

• Great for meal prep or freezer-friendly

• Perfect for lunch, dinner, or a savory snack

Once you try baked quesadillas, you may never go back to the stovetop again!

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🥄 Ingredients

For the Filling:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cups sliced mushrooms (button, cremini, or your favorite)

• 2 cloves garlic, minced

• 2 cups fresh spinach (or 1 cup thawed frozen spinach, squeezed dry)

• Salt and pepper, to taste

• 1/2 teaspoon smoked paprika or cumin (optional)

To Assemble:

• 4–6 medium flour tortillas

• 1 ½ to 2 cups shredded cheese (cheddar, mozzarella, pepper jack, or a blend)

• Olive oil or cooking spray (for brushing tortillas)

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👩‍🍳 How to Make Baked Spinach Mushroom Quesadillas

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Cook the Veggies

Heat olive oil in a skillet over medium heat. Sauté the onions for 2–3 minutes, then add the mushrooms. Cook until mushrooms are browned and liquid is mostly evaporated, about 6–8 minutes. Stir in garlic and cook for 1 more minute.

Add spinach and cook until wilted (if using fresh). Season with salt, pepper, and paprika or cumin if using. Remove from heat and let cool slightly.

3. Assemble the Quesadillas

Lay tortillas flat. On one half of each tortilla, sprinkle cheese, then add a generous scoop of the spinach mushroom mixture, and top with more cheese. Fold over to close.

Place folded quesadillas on the prepared baking sheet. Lightly brush or spray the tops with oil for crispiness.

4. Bake

Bake for 8–10 minutes, flip, then bake for another 5–7 minutes or until golden brown and crispy on both sides.

5. Slice & Serve

Let cool slightly, then slice into wedges. Serve with sour cream, salsa, guacamole, or your favorite dipping sauce.

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🔄 Variations & Tips

• Add protein: Try shredded rotisserie chicken, black beans, or tofu.

• Make it spicy: Add jalapeños, chili flakes, or a spicy cheese blend.

• Use whole wheat or low-carb tortillas for a healthier option.

• Freeze ahead: Assemble, wrap individually, and freeze. Bake straight from frozen — just add a few minutes to the cook time.

• Make it vegan: Use plant-based cheese and sauté with olive oil or vegan butter.

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🧊 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Bake at 375°F (190°C) for 5–7 minutes or heat in a skillet for a crispy finish.

• Freezer-friendly: Wrap cooled quesadillas tightly and freeze for up to 2 months.

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💬 Final Thoughts

These Baked Spinach Mushroom Quesadillas are proof that meatless meals can still be indulgent, flavorful, and incredibly satisfying. They’re crispy, cheesy, and loaded with savory veggie goodness — perfect for a quick dinner or a casual gathering with friends.

Serve them with your favorite dips, and you’ve got a guaranteed crowd-pleaser with minimal mess and maximum flavor.