Baked Spinach Mushroom Quesadillas are the kind of weeknight magic we all need more of—crispy on the outside, melty and savory on the inside, and ready in just 20 minutes. These quesadillas are layered with tender mushrooms, fresh spinach, and two kinds of gooey cheese, all tucked into golden-baked tortillas without needing a stovetop flip.
Whether you’re after a satisfying vegetarian meal, an easy lunch, or a quick snack the whole family will love, this recipe delivers. And if you love no-fuss comfort food with wholesome flair, don’t forget to follow Recipes by Sylvia on Pinterest for more easy, oven-baked favorites and crowd-pleasing ideas every week.
The Story Behind These Baked Spinach Mushroom Quesadillas
A Recipe Born of Simplicity
The first time I made these baked spinach mushroom quesadillas, I was looking for a meal that felt indulgent but required no fuss. It was late spring, my fridge was full of spinach from the market, and I had half a block of cheddar begging to be used. The result? Gooey, cheesy quesadillas baked until golden brown—now a weekly staple in my kitchen.
The aroma that fills the kitchen as these bake is soul-soothing. It’s the smell of bubbling cheese, roasting mushrooms, and crispy tortilla edges. There’s nothing fancy or overdone here. Just real ingredients, handled with care.
Why This Recipe Shines
You won’t need a stovetop flipping battle with this one. Since they’re baked, you get an even cook with minimal mess. Plus, you can batch them—great for meal prep or feeding a crowd.
The spinach adds color and nutrition, the mushrooms bring savory depth, and the cheese pulls everything together into a melt-in-your-mouth experience.
Pair this with a fresh salad like my Greek Orzo Salad Recipe or these ultra-craveable Spinach and Artichoke Wonton Cups for a satisfying vegetarian spread.
Ingredients & Easy Preparation
Here’s What You’ll Need:
| Ingredient | Amount |
|---|---|
| Flour tortillas | 4 (8-inch) |
| Sliced mushrooms | 8 oz |
| Shredded mozzarella | 1 cup |
| Shredded cheddar | 1 cup |
| Fresh spinach | 3 cups (rough chopped) |
| Olive oil | Optional, to brush |
| Salt & pepper | To taste |
These humble ingredients come together beautifully. Feel free to play around with the cheese ratios—mozzarella gives you stretch, cheddar brings punch.
Kitchen Tools You’ll Use:
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Sheet pan
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Microwave-safe bowl
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Pastry brush (optional)
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Knife & cutting board
If you’re out of mozzarella or cheddar, substitute Monterey Jack, Colby, or even a Mexican blend. And don’t worry—no fancy tortillas needed. I’ve even made these with vegetarian wraps and they turned out fantastic.
Want a protein boost? Fold in a bit of cooked quinoa or white beans.
How to Make Baked Spinach Mushroom Quesadillas
Step-by-Step Instructions
1. Preheat oven to 400°F.
While your oven warms, soften the mushrooms. Toss them into a microwave-safe bowl and microwave for 2 ½ to 3 minutes. Drain off excess liquid.
2. Prep the tortillas.
Brush one side of each tortilla with olive oil (optional). Place them oiled-side-down on your baking sheet.
3. Layer the fillings.
On half of each tortilla, sprinkle a base of shredded cheese, followed by spinach and softened mushrooms. Top with more cheese and fold each tortilla closed.
4. Bake.
Slide the baking sheet into the oven. Bake for 6 minutes, flip, and bake another 6–7 minutes. The cheese should be melted, and the tortillas crisp and golden.
Tips & Tricks for Success
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Skip the oil for fewer calories—no one will miss it.
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Baby spinach cooks down easily; no chopping needed.
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Pre-sliced mushrooms = time saver.
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Switch up veggies: zucchini, peppers, or leftover roasted vegetables are perfect additions.
Try serving these alongside Baked Feta with Cherry Tomatoes or Loaded Grilled Chicken Tzatziki Bowl for a delicious combo of crispy and creamy.
Serving Ideas, Storing & Reheating
Delicious Pairings
These baked spinach mushroom quesadillas are wonderful on their own, but even better when dipped into:
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Fresh salsa or pico de gallo
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Garlic yogurt sauce
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Creamy avocado dip
If you’re going for a full spread, consider pairing with this Spaghetti with Garlic and Spinach for a spinach-themed night. Or whip up Crispy Zucchini Fritters for a side with crunch.
How to Store & Reheat
Wrap leftovers in foil or store in an airtight container. They’ll keep in the fridge for up to 3 days.
Reheat Tip:
Pop them in the oven at 350°F for 7–10 minutes to bring back the crunch. Avoid microwaving—unless you’re okay with soft tortillas.
Frequently Asked Questions
Can I use frozen spinach?
Yes! Just thaw it first and squeeze out excess moisture to avoid sogginess.
Do I have to flip them in the oven?
Flipping gives you that even golden crisp on both sides. It’s worth it!
Can I freeze these?
They’re best fresh, but you can freeze baked quesadillas and reheat in the oven or air fryer.
What tortillas work best?
I use flour tortillas, but whole wheat or gluten-free versions work too.
Can I add meat?
Absolutely—shredded rotisserie chicken or crumbled sausage both work great.
Wrapping It All Up
These baked spinach mushroom quesadillas are your ticket to an easy, satisfying meal that hits all the right notes: crispy, cheesy, and packed with veg. They’re fast enough for a weeknight but tasty enough for company.
For more weeknight favorites, check out these flavor-packed recipes: Italian Ravioli with Spinach, Artichokes, Capers, and Sun-Dried Tomatoes and Spinach and Artichoke Wonton Cups.
Love this recipe?
Rate it below, leave a comment, and pin it for later on Pinterest. I’d love to hear how your batch turns out!
Print
Baked Spinach Mushroom Quesadillas
- Total Time: 25
- Yield: 4 servings
- Diet: Vegetarian
Description
These Baked Spinach Mushroom Quesadillas are an easy, cheesy, and satisfying vegetarian meal. Crisp tortillas, gooey cheese, and savory sautéed mushrooms make this a quick oven-baked favorite for lunch, dinner, or snacking.
Ingredients
• 4 tortillas (8 inch)
• 8 oz sliced mushrooms
• 1 cup shredded mozzarella
• 1 cup shredded cheddar
• 3 cups roughly chopped spinach
• Olive oil (optional, enough to lightly coat the tortillas)
Instructions
1. Preheat oven to 400°F (200°C).
2. Place mushrooms in a microwave-safe bowl and microwave for 2 ½ to 3 minutes to soften. Drain and set aside.
3. Lightly brush one side of each tortilla with olive oil and place them oiled-side-down on a baking sheet.
4. Sprinkle half the shredded cheese on half of each tortilla. Layer with spinach, mushrooms, then top with remaining cheese. Fold the other half of the tortilla over the filling.
5. Bake for 6 minutes. Flip each quesadilla and bake an additional 6–7 minutes until cheese is melted and tortillas are golden brown.
6. Let cool slightly before slicing and serving.
Notes
– The olive oil is optional—you can skip it to save calories.
– Baby spinach doesn’t need to be chopped.
– You can use any cheese you prefer—try Monterey Jack or a blend!
– Experiment with different vegetables—just microwave them first to soften.
– Store-bought sliced mushrooms save prep time.
- Prep Time: 10
- Cook Time: 15
- Method: Baking
- Cuisine: American