Baked Spinach Mushroom Quesadillas Recipe for Dinner Perfection

Crispy, golden baked spinach mushroom quesadillas dance with vibrant flavors that surprise even seasoned cooks.

Home kitchens spark with excitement when these delectable treats emerge from the oven.

Earthy mushrooms mingle with tender spinach, creating a delightful medley inside warm tortillas.

Cheese melts into dreamy pools, binding each ingredient with rich, comforting goodness.

Simple ingredients become something magical through careful preparation and a touch of culinary creativity.

Weeknight dinners transform from ordinary to extraordinary with this quick and satisfying recipe.

You’ll find these quesadillas irresistible and so easy to make that they might become your new favorite meal.

Ingredients for Spinach Mushroom Quesadillas

Main Ingredients:

Tortillas: Soft and pliable base for the quesadillas, best when fresh and at room temperature.

Spinach: Nutritious leafy green that adds vibrant color and earthy flavor to the filling.

Mushrooms: Hearty vegetables with meaty texture that provide depth and umami to the dish.

Onions: Aromatic base that adds sweetness and foundational flavor to the filling.

Cheese Ingredients:

Mozzarella Cheese, Cheddar Cheese: Melty cheeses that create gooey, stretchy texture and rich flavor, choose full-fat varieties for best results.

Seasoning and Cooking Ingredients:

Olive Oil: Versatile cooking fat that helps sauté vegetables and creates crispy tortilla exterior.

Garlic Powder: Convenient seasoning that adds quick garlic flavor to the filling.

Paprika: Mild spice that provides subtle warmth and color to the dish.

Salt and Pepper: Essential seasonings that enhance overall taste of the quesadillas.

Optional Serving Ingredients:

Sour Cream: Cool, tangy topping that complements the warm quesadillas.

Salsa: Fresh condiment that adds bright, zesty flavor.

Guacamole: Creamy avocado-based side that provides richness and freshness.

Bake Quesadillas with Flavor Inside

Step 1: Warm Up The Oven

Crank your oven to 400F and grab a baking sheet. Line it with parchment paper or give it a quick spritz of cooking spray.

Step 2: Create Magical Veggie Mixture

Grab a skillet and drizzle some olive oil. Toss in chopped onions and dance them around until they turn soft and translucent.

Add mushrooms and cook until they transform into golden-brown beauties.

• Garlic powder
• Paprika
• Salt
• Pepper

Let the mixture cool down slightly.

Step 3: Build Flavor Towers

Spread tortillas on your workspace. Lavish each tortilla with the veggie mixture.

• Mozzarella cheese
• Cheddar cheese

Top with another tortilla and press gently.

Step 4: Bake To Perfection

Slide quesadillas onto the baking sheet. Brush tops with olive oil or spray for extra crunch.

Bake 8-10 minutes, then flip and continue 5-7 minutes until edges turn golden and crispy.

Step 5: Slice And Celebrate

Let quesadillas rest briefly. Slice into wedges. Serve with sour cream, salsa, or guacamole for maximum deliciousness.

Tips That Help You Fold and Fill Quesadillas Well

• Boost Flavor Intensity: Add a pinch of smoked paprika or chipotle powder to the mushroom-spinach mixture for a deeper, more complex taste profile.
• Cheese Melting Hack: Let cheese reach room temperature before sprinkling to ensure smooth, even melting throughout the quesadillas.
• Crisp Tortilla Technique: Brush tortillas with a thin layer of olive oil on both sides to achieve maximum golden-brown crunchiness and prevent sogginess.
• Dietary Swap Magic: Replace regular tortillas with gluten-free alternatives and use plant-based cheese for a vegan-friendly version that doesn't compromise on taste.
• Prep Ahead Strategy: Cook the spinach-mushroom filling in advance and store in the refrigerator, allowing you to quickly assemble quesadillas when hunger strikes.

Keep Quesadillas After Reheating

• Store leftover quesadillas in an airtight container in the refrigerator for up to 3-4 days. Separate layers with parchment paper to prevent sticking.
• Warm refrigerated quesadillas at 350F for 10-12 minutes, ensuring they crisp up nicely and cheese melts evenly. Place directly on the oven rack or use a baking sheet.
• For quick reheating, zap quesadillas on a microwave-safe plate for 30-45 seconds. Cover with a damp paper towel to maintain moisture and prevent tortillas from becoming tough.
• Wrap individual quesadillas tightly in plastic wrap, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Side Dishes That Go with Vegetarian Quesadillas

• A zesty sauvignon blanc cuts through the richness of cheese and complements the earthy mushroom flavor, creating a refreshing balance.
• Bright, tangy salsa verde adds a vibrant punch that awakens the mild spinach and mushroom filling, bringing extra zest to each bite.
• A light, hoppy Mexican pale ale provides a clean, crisp backdrop that highlights the quesadilla's savory elements without overwhelming the delicate ingredients.
• Blend sour cream with fresh cilantro and lime juice to create a cool, tangy dipping sauce that elevates the quesadilla's warmth and adds a bright, herbal note.

New Fillings for Veggie Quesadilla Lovers

Vegan Veggie Fiesta: Replace cheese with plant-based mozzarella or nutritional yeast. Use extra firm tofu crumbles as protein alternative for mushrooms.

Gluten-Free Comfort: Swap wheat tortillas with corn tortillas or large lettuce wraps. Ensure all spices are certified gluten-free for safe consumption.

Low-Carb Wellness Option: Use large cauliflower tortillas or large bell pepper halves instead of traditional tortillas. Add extra protein like grilled chicken or lean ground turkey for balanced nutrition.

Mediterranean Fusion: Incorporate feta cheese, add chopped kalamata olives, and sprinkle dried oregano. Replace spinach with arugula for peppery undertones and swap mozzarella with crumbled goat cheese.

Quesadillas That Are Loaded with Greens and Cheese

• Packed with nutrient-rich spinach and mushrooms, this recipe offers a tasty way to sneak more vegetables into your diet without sacrificing flavor.
• Easily adapt the recipe by swapping cheeses, adding protein, or creating a spicier version to suit different taste preferences and dietary needs.
• Baking the quesadillas eliminates the need for constant flipping on a stovetop, reducing mess and making cleanup a breeze with just one baking sheet.

Baked Spinach Mushroom Quesadillas Recipe

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4.8 from 11 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Spinach mushroom quesadillas deliver a delightful Mexican-inspired fusion of earthy flavors and cheesy goodness. Crisp tortillas packed with sautéed mushrooms and tender spinach create a quick, satisfying meal passionate cooks will crave.

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Ingredients

Scale 1x2x3x

Main Protein and Vegetables:

• 2 cups (150 grams) fresh spinach, roughly chopped
• 1 cup (100 grams) mushrooms, sliced
• 1 small onion, finely chopped

Cheese and Base:

• 8 medium flour tortillas
• 1 cup (100 grams) shredded mozzarella cheese
• 1 cup (100 grams) shredded cheddar cheese

Seasonings and Oils:

• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• Salt to taste
• Pepper to taste

For Serving:

• Sour cream
• Salsa or pico de gallo
• Guacamole

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Instructions

1. Warm the kitchen oven to 400F (200C), positioning a sheet of parchment paper on a large baking tray for easy cleanup.
2. Create a flavor base by sautéing diced onions in olive oil until translucent and fragrant over medium heat.
3. Introduce sliced mushrooms to the skillet, allowing them to caramelize and develop a rich, deep brown color while releasing their earthy essence.
4. Gently fold fresh spinach into the mushroom mixture, watching it wilt and integrate seamlessly with the other ingredients.
5. Season the vegetable medley with garlic powder, paprika, salt, and pepper, ensuring a balanced and vibrant taste profile.
6. Arrange tortillas on a clean workspace, spreading the aromatic vegetable mixture evenly across each surface.
7. Generously sprinkle mozzarella and cheddar cheese over the vegetable filling, creating a melty and decadent layer.
8. Cover the loaded tortillas with remaining tortillas, pressing gently to seal the delicious contents.
9. Transfer the assembled quesadillas to the prepared baking sheet, lightly brushing or spraying the exterior with olive oil to enhance crispiness.
10. Slide the tray into the preheated oven, baking for 8-10 minutes until the first side turns golden and crisp.
11. Carefully flip the quesadillas, returning them to the oven for an additional 5-7 minutes to ensure even browning.
12. Allow the quesadillas to rest briefly, then slice into elegant wedges for serving.
13. Present with accompanying condiments like sour cream, salsa, or guacamole for a complete culinary experience.

Notes

• Pick fresh, crisp spinach and mushrooms for maximum flavor and nutrition boost in your quesadillas.
• Squeeze out excess moisture from spinach after cooking to prevent soggy tortillas and ensure a perfectly crispy texture.
• Use a blend of cheeses like mozzarella and cheddar for a more complex, rich melting quality that elevates the overall taste.
• Consider making these quesadillas gluten-free by swapping regular tortillas with corn tortillas or using cauliflower wraps for a lower-carb alternative.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 2g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 40mg