Easy Baked Spinach Mushroom Quesadillas Recipe: A Flavorful Twist

Spinach mushroom quesadillas reinvent ordinary weeknight dinners into extraordinary culinary experiences.

These delectable parcels promise a symphony of flavors that dance across your taste buds.

Melted cheese embraces earthy mushrooms and nutrient-packed spinach, creating a harmonious blend of ingredients.

Health-conscious individuals appreciate how this dish balances nutrition with incredible taste.

Simple ingredients come together effortlessly, making meal preparation a breeze for home cooks of all skill levels.

The magic happens when each component melds into a mouthwatering combination that feels both comforting and exciting.

Prepare to elevate your mealtime with this irresistible recipe that guarantees satisfaction.

Why You’ll Crave Baked Spinach Mushroom Quesadillas

• Simplify Meal Prep: These baked quesadillas eliminate the hassle of pan-frying, offering a hands-off cooking method that transforms complicated cooking into an easy, stress-free experience.
• Nutritional Powerhouse: Packed with protein-rich cheese, fiber-filled spinach, and low-calorie mushrooms, this recipe delivers a balanced meal that satisfies hunger while providing essential nutrients.
• Quick Flavor Explosion: Combining earthy mushrooms, melted cheese, and fresh spinach creates a delightful taste profile that transforms ordinary tortillas into a mouthwatering dish in just 12-13 minutes of baking time.
• Versatile Crowd-Pleaser: Perfect for quick lunches, casual dinners, or game-day snacks, these quesadillas appeal to vegetable lovers and comfort food enthusiasts alike, making them a go-to recipe for various occasions.

Key Ingredients for Baked Spinach Mushroom Quesadillas

Main Ingredients:

Tortillas: Soft, flexible base for the quesadillas, preferably medium-sized flour tortillas for easy folding.

Spinach: Fresh or baby spinach adds nutritious green color and earthy flavor to the dish.

Mushrooms: Sliced white or cremini mushrooms provide meaty texture and umami taste.

Cheese: Shredded melting cheese like monterey jack or cheddar creates gooey, creamy filling.

Cooking Enhancers:

Olive Oil: Helps create golden, crispy exterior and adds subtle richness to the quesadillas.

Optional Seasonings:

Salt and Pepper: Basic seasonings to enhance overall flavor of the quesadillas.

Easy Instructions for Baked Spinach Mushroom Quesadillas

Step 1: Prepare the Oven

Preheat the oven to 400°F (standard temperature for crispy quesadillas).

Step 2: Cook the Mushrooms

Microwave mushrooms in a microwave-safe bowl for 2.5 to 3 minutes until softened. Drain excess liquid and set aside.

Step 3: Arrange Tortillas

Place tortillas on a baking sheet. Optional: Lightly brush one side of each tortilla with olive oil for extra crispiness.

Step 4: Layer Quesadilla Fillings

• Shredded cheese (first layer)
• Fresh spinach leaves
• Cooked mushrooms
• Remaining cheese

Fold the empty half of the tortilla over the filled side.

Step 5: Bake to Perfection

Bake for 6 minutes. Carefully flip quesadillas and continue baking for an additional 6-7 minutes until they turn golden brown and cheese melts completely.

Step 6: Serve and Enjoy

Remove from oven, let cool briefly, then slice and serve hot. Pairs wonderfully with salsa or sour cream for extra flavor.

Helpful Tips for Baked Spinach Mushroom Quesadillas

• Drain Mushrooms Thoroughly: Pat mushrooms completely dry after microwaving to prevent soggy quesadillas and ensure a crispy texture.
• Oil Distribution Trick: Use a pastry brush to evenly spread olive oil across tortillas for consistent golden-brown coloring.
• Cheese Layering Strategy: Start and end with cheese layers to help bind ingredients and create a melty, cohesive filling.
• Prevent Burning Technique: Place quesadillas on the middle oven rack to achieve even heating and avoid charred edges.
• Serving Suggestion: Let quesadillas rest for 2-3 minutes after baking to allow cheese to set and make cutting easier.

How to Keep Spinach Mushroom Quesadillas Tasty Later

• Refrigeration: Store leftover quesadillas in an airtight container within 2 hours of cooking. Carefully stack them with parchment paper between each layer to prevent sticking and maintain their crispy texture. Refrigerated quesadillas will stay fresh for 3-4 days.
• Reheating Oven Method: Preheat your oven to 350°F. Place quesadillas on a baking sheet and warm for 5-7 minutes until heated through and crispy. This method helps restore their original crunchiness and melted cheese consistency.
• Microwave Option: For quick reheating, place quesadillas on a microwave-safe plate and heat for 30-45 seconds. While faster, this method might soften the tortilla, so consider adding a quick oven crisp if you prefer a crunchier texture.

Pairing Ideas for Spinach Mushroom Quesadillas

• Crisp and Zesty Salsa Companion: Pair these quesadillas with a fresh, homemade pico de gallo that cuts through the richness of the melted cheese and adds a bright, tangy kick.
• Smooth and Cool Dipping Delight: Whip up a creamy avocado-lime crema to drizzle or dip, balancing the earthy mushrooms and spinach with a silky, refreshing sauce.
• Bright and Light Wine Match: Select a crisp, unoaked white wine like Sauvignon Blanc or Pinot Grigio that complements the vegetable flavors and doesn't overpower the delicate quesadilla.
• Sparkling Citrus Beverage Boost: Serve with a chilled Mexican beer or a sparkling lime water to enhance the quesadillas' savory profile and provide a light, refreshing contrast.

Unique Spins on Baked Spinach Mushroom Quesadillas

• Protein Power Boost: Replace spinach with grilled chicken strips and add black beans for a protein-packed version that keeps you energized throughout the day.
• Mediterranean Magic: Swap mushrooms for roasted red peppers, incorporate crumbled feta cheese, and sprinkle oregano to transport your taste buds to Mediterranean shores.
• Spicy Southwest Kick: Mix in diced jalapeños, swap some cheese for pepper jack, and add corn kernels to create a zesty southwestern-style quesadilla with extra heat.
• Vegan Veggie Delight: Use plant-based cheese, add roasted zucchini and eggplant instead of mushrooms, and include nutritional yeast for a rich, cheesy flavor without dairy.

Baked Spinach Mushroom Quesadillas Recipe

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4.8 from 9 reviews

• Total Time: 25 minutes
• Yield: 4 1x

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Description

Mexican-inspired Baked Spinach Mushroom Quesadillas offer a delightful twist on classic comfort fare. Crispy tortillas embrace a savory filling of earthy mushrooms and tender spinach, promising a wholesome meal you’ll savor with every bite.

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Ingredients

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Main Ingredients:

• 3 cups roughly chopped spinach
• 8 ounces (226 grams) sliced mushrooms
• 4 tortillas (8 inch/20 centimeters)

Cheese:

• 1 cup (240 milliliters) shredded mozzarella
• 1 cup (240 milliliters) shredded cheddar

Cooking Ingredient:

• Olive oil (optional, enough to lightly coat the tortillas)

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Instructions

1. Warm the oven to 400 degrees Fahrenheit (204 degrees Celsius), ensuring the rack is positioned in the center.
2. Place chopped mushrooms in a microwave-safe dish and heat for 2½ to 3 minutes until they become tender and release their moisture. Carefully drain excess liquid and set aside.
3. Select large tortillas and lightly coat one side with extra virgin olive oil, strategically positioning them on a rimmed baking sheet with the oiled surface facing downward.
4. Distribute half of the shredded cheese evenly across one side of each tortilla, creating a uniform base layer.
5. Arrange fresh, chopped spinach leaves generously over the cheese, ensuring complete coverage.
6. Sprinkle the softened mushrooms across the spinach layer, providing a savory dimension to the quesadillas.
7. Top the mushrooms with remaining cheese, creating a complete filling that will melt and bind the ingredients.
8. Carefully fold the bare tortilla half over the loaded side, forming a classic half-moon shape.
9. Slide the baking sheet into the preheated oven and bake for approximately 6 minutes until edges begin to crisp.
10. Gently flip the quesadillas using a wide spatula and continue baking for an additional 6-7 minutes until achieving a golden-brown exterior and fully melted interior.

Notes

• Cooking tip: Ensure mushrooms are well-drained to prevent soggy quesadillas and maintain a crispy texture.
• Cheese selection matters – choose a melty variety like monterey jack or mild cheddar for best results.
• Spinach preparation is key: pat fresh spinach dry to reduce excess moisture before layering.
• Olive oil brushing creates a golden, crisp exterior that elevates the entire dish’s crunchiness.
• Flipping halfway through baking guarantees even browning and helps achieve a perfectly melted cheese center.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 320 kcal
• Sugar: 2 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 4 g
• Protein: 18 g
• Cholesterol: 30 mg