Introduction

These Baked Spinach Mushroom Quesadillas are the perfect easy weeknight dinner, combining savory mushrooms and fresh spinach with melted cheese in a crispy tortilla. This simple recipe delivers maximum flavor with minimal effort, making it a family favorite. For more quick dinner ideas, try this Creamy Ritz Cracker Chicken Casserole Recipe or this Fluffy Cottage Cheese Egg Bake Recipe.

Ingredients

These Baked Spinach Mushroom Quesadillas combine earthy mushrooms, fresh spinach, and melted cheese in a crispy whole wheat tortilla for a satisfying vegetarian meal.

• 2 cups (150 grams) fresh spinach, roughly chopped
• 1 cup (100 grams) mushrooms, sliced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (60 grams) shredded cheese (cheddar or Monterey Jack)
• 4 (8-inch) whole wheat tortillas

Timing

Prep Time	15 minutes
Cook Time	12 minutes
Total Time	27 minutes

Context: This Baked Spinach Mushroom Quesadillas recipe is about 20% faster than similar recipes thanks to the efficient baking method.

Step-by-Step Instructions

Step 1 — Prepare the Vegetables

Wash and thoroughly dry 8 ounces of fresh spinach. Clean 10 ounces of cremini mushrooms with a damp cloth and slice them thinly. Mince 2 cloves of garlic.

Step 2 — Sauté the Filling

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and cook for 5–7 minutes until they release their moisture and begin to brown. Stir in the garlic and spinach, cooking just until the spinach wilts, about 2–3 minutes.

Season with ¼ teaspoon each of salt and black pepper, then transfer the mixture to a bowl to cool slightly. This prevents the tortillas from becoming soggy.

Step 3 — Mix in Cheese and Seasonings

Combine the cooled spinach and mushroom mixture with 2 cups of shredded Monterey Jack cheese and ½ teaspoon of ground cumin. For extra flavor, you can add a pinch of chili powder or red pepper flakes.

Step 4 — Assemble the Quesadillas

Lay 4 large flour tortillas on a clean work surface. Divide the filling evenly over one half of each tortilla, leaving a ½-inch border. Fold the tortillas over to create half-moons and press gently.

Step 5 — Arrange on Baking Sheet

Place the assembled Baked Spinach Mushroom Quesadillas on a parchment-lined baking sheet in a single layer. Lightly brush the tops with olive oil or spray with cooking spray—this helps them crisp up beautifully.

Step 6 — Bake to Perfection

Preheat your oven to 400°F (200°C). Bake the quesadillas for 8–10 minutes, then carefully flip them using a spatula. Continue baking for another 5–7 minutes, or until the tortillas are golden brown and crisp and the cheese is fully melted.

Step 7 — Cool and Serve

Let the Baked Spinach Mushroom Quesadillas rest for 2–3 minutes before cutting into wedges—this allows the filling to set. Serve warm with salsa, sour cream, or guacamole on the side.

Nutritional Information

Calories	285
Protein	15g
Carbohydrates	28g
Fat	12g
Fiber	4g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat tortillas — Adds fiber and nutrients while maintaining the classic quesadilla structure.
• Low-carb tortillas or lettuce wraps — Perfect for reducing carbohydrates while keeping the flavorful filling.
• Dairy-free cheese alternatives — Provides the melty texture without dairy for those with sensitivities.
• Lean ground turkey or shredded chicken — Lighter protein options that pair wonderfully with spinach and mushrooms.
• Black beans or lentils — Plant-based protein alternatives that add heartiness and earthy flavor.
• Reduced-sodium cheese and seasonings — Cuts salt content while preserving the savory profile of Baked Spinach Mushroom Quesadillas.
• Portobello mushrooms instead of buttons — Offers a meatier texture and deeper umami flavor.
• Kale or Swiss chard — Nutrient-dense greens that hold up well when baked in quesadillas.

Serving Suggestions

• Pair with a fresh tomato salsa or chunky guacamole for a vibrant contrast to the earthy Baked Spinach Mushroom Quesadillas.
• Serve alongside a crisp green salad with a light lime vinaigrette to balance the richness.
• Offer a cooling dollop of sour cream or Greek yogurt for dipping.
• Perfect for casual weeknight dinners, game day gatherings, or a fun meatless Monday meal.
• Cut into wedges for an easy-to-eat appetizer or keep whole for a satisfying main course.
• Garnish with fresh cilantro and a squeeze of lime juice just before serving to enhance the flavors.
• Accompany with a bowl of black bean soup for a complete and comforting meal.

These Baked Spinach Mushroom Quesadillas are wonderfully versatile, fitting seamlessly into various menus and occasions.

Common Mistakes to Avoid

• Mistake: Using watery mushrooms. Fix: Sauté mushrooms until all liquid evaporates to prevent soggy Baked Spinach Mushroom Quesadillas.
• Mistake: Overfilling the tortillas. Fix: Use a moderate filling layer so the Baked Spinach Mushroom Quesadillas seal properly without leaking.
• Mistake: Skipping the spinach squeeze. Fix: Thoroughly wring out thawed frozen spinach to avoid excess moisture.
• Mistake: Baking at too low a temperature. Fix: Use 400°F (200°C) for crisp, golden Baked Spinach Mushroom Quesadillas.
• Mistake: Not brushing with oil. Fix: Lightly coat both sides with oil for even browning and crunch.
• Mistake: Using cold tortillas. Fix: Let tortillas reach room temperature so they don’t crack when folding.
• Mistake: Underseasoning the filling. Fix: Season mushrooms and spinach generously as baking mutes flavors.
• Mistake: Cutting too soon. Fix: Let Baked Spinach Mushroom Quesadillas rest 2–3 minutes so cheese sets neatly.

Storing Tips

• Fridge: Store leftover Baked Spinach Mushroom Quesadillas in an airtight container for up to 3 days.
• Freezer: Wrap individual quesadillas tightly in plastic wrap and place in a freezer bag for up to 2 months.
• Reheat: Bake at 375°F until internal temperature reaches 165°F, about 10 minutes from refrigerated or 15 minutes from frozen.

Always use a food thermometer to ensure your Baked Spinach Mushroom Quesadillas reach the safe internal temperature of 165°F when reheating.

Conclusion

We hope you enjoy making these delicious Baked Spinach Mushroom Quesadillas! They’re a perfect, easy meal for any night of the week. If you loved this recipe, please leave a comment below and subscribe for more tasty ideas like our Creamy White Bean & Bacon Spinach Soup.

Print

FAQs

Can I make these Baked Spinach Mushroom Quesadillas ahead of time?

Yes, you can assemble the quesadillas ahead of time. Keep them covered in the refrigerator for up to a day before baking. This makes these Baked Spinach Mushroom Quesadillas perfect for easy meal prep.

What is the best way to prevent the quesadillas from getting soggy?

Make sure to thoroughly cook the mushrooms and spinach to release their moisture before assembling. Also, avoid overfilling the tortillas. Baking the quesadillas on a preheated, lightly oiled baking sheet helps them become crisp.

Can I use a different type of cheese in this recipe?

Absolutely. While Monterey Jack or a Mexican blend works well, you can substitute with pepper jack for spice or mozzarella for a milder flavor. The key is to use a cheese that melts nicely in your Baked Spinach Mushroom Quesadillas.