Waking up to the savory scent of garlic and earthy mushrooms usually means it is lunch time in our house; and these Baked Spinach Mushroom Quesadillas are the crispy, cheesy pockets Max loves to help assemble. We love how the golden, toasted tortillas crunch before giving way to the gooey, melted cheese and savory veggies; turning a simple vegetable lunch into a restaurant-quality meal. It is our favorite family habit for sneaking in extra greens in a way that feels completely indulgent.
Jump to:
- Why You Will Love This Baked Spinach Mushroom Quesadillas
- How To Make Baked Spinach Mushroom Quesadillas
- What Pairs Well With Baked Spinach Mushroom Quesadillas
- Baked Spinach Mushroom Quesadillas Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Baked Spinach Mushroom Quesadillas
- Baked Spinach Mushroom Quesadillas FAQs
- A Crispy Lunch Everyone Requests
- Related
- Crispy Baked Spinach Mushroom Quesadillas
Why You Will Love This Baked Spinach Mushroom Quesadillas
This dish offers a perfect balance of crispy exterior and gooey, savory interior; providing a satisfying crunch that is both visually stunning and incredibly filling. It is an effortless way to prepare a healthy lunch that works as a showstopper for a quick family meal or a vegetarian appetizer for guests.
How To Make Baked Spinach Mushroom Quesadillas
The Baked Spinach Mushroom Quesadillas are a modern, healthier twist on the skillet classic; featuring a sheet-pan method that ensures every single wedge is perfectly crisp without flipping. This specific version uses a hearty blend of sautéed cremini mushrooms and fresh spinach bonded together by sharp cheddar cheese. Originally inspired by easy Mediterranean Kitchen styles; this recipe has been refined in our kitchen to prevent sogginess by properly preparing the vegetables first.
Baked Spinach Mushroom Quesadillas Ingredients
- 4 large Flour tortillas (burrito size)
- 2 cups Fresh spinach (chopped)
- 1 cup Cremini or button mushrooms (sliced)
- 2 cups Sharp cheddar cheese (shredded)
- 1 clove Garlic (minced)
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter (melted, for brushing)
- Salt and black pepper
- Fresh parsley (chopped, for garnish)
Step by Step Method
Sauté the mushrooms
- Heat the olive oil in a skillet over medium heat and cook the sliced mushrooms until they are browned and all moisture has evaporated.
Wilt the greens
- Add the minced garlic and fresh spinach to the pan, cooking for just one minute until the spinach is wilted but bright green.
Prepare the tortillas
- Brush one side of each tortilla with melted butter and place them butter-side down on a large baking sheet.
Layer the filling
- Sprinkle a layer of cheese on one half of each tortilla, top with the mushroom-spinach mixture, and finish with a second layer of cheese.
Fold and seal
- Fold the empty half of the tortilla over the filling and press down gently to seal the quesadilla.
Bake until crisp
- Place the baking sheet in a 400 degree oven for fifteen minutes, flipping halfway through, until the tortillas are golden brown and crispy.
Slice and serve
- Cut each quesadilla into three wedges and garnish with fresh chopped parsley before serving hot.
MAX’S REACTION
"Mom, it’s like a grilled cheese but with secret ninja veggies inside! I love the big crunch when I bite the corner!"
What Pairs Well With Baked Spinach Mushroom Quesadillas
I usually serve these crisp quesadillas with a side of fresh salsa or sour cream for dipping. If you are looking for a lighter pairing, our Bacon Ranch Chopped Salad offers a cool, creamy contrast to the warm cheese. For a protein-heavy feast, they work beautifully as a starter for Chicken Shawarma, or alongside our savory Shrimp Crab Melts for a fun "finger food" dinner night.
Baked Spinach Mushroom Quesadillas Variations
Baked Spinach Mushroom Quesadillas Healthy (Weight Watchers)
Use low-carb or whole wheat tortillas and swap the cheddar for a reduced-fat mozzarella to cut down on calories without losing the melt.
Vegan Baked Spinach Mushroom Quesadillas
Replace the dairy cheese with a high-quality vegan cheddar shred and use olive oil instead of butter for brushing the tortillas.
Spinach Mushroom Quesadilla Pioneer Woman Style
Add a generous amount of caramelized onions and a dash of hot sauce to the filling for a richer, bolder flavor profile.
Mushroom Quesadilla Indian Recipe
Stir a teaspoon of garam masala and turmeric into the sautéed vegetables and serve with a mint chutney for a spicy twist.
Equipment
- Large Baking Sheet
- Skillet (for sautéing)
- Pastry Brush
Mom Tip: The secret to a non-soggy quesadilla is cooking the moisture out of the mushrooms and spinach before putting them in the tortilla. If the veggies are wet, the tortilla will steam instead of crisp!
Storage / Make Ahead / Serving Tips
Storage Tips That Keep It Fresh
- Store leftover wedges in an airtight container in the refrigerator for up to three days.
- To keep them crisp, place a paper towel in the container to absorb any excess moisture.
Make Ahead Strategy
- You can sauté the vegetable filling up to two days in advance and store it in the fridge.
- Assemble and bake the quesadillas fresh when you are ready to eat for the best texture.
Reheating Instructions
- Reheat the wedges in an air fryer at 350 degrees for three minutes to restore the crunch.
- Avoid the microwave, as it will make the tortillas rubbery and soft.
Top Tips for Best Baked Spinach Mushroom Quesadillas
The absolute secret to that professional, golden-brown finish is brushing the outside of the tortilla with melted butter before baking. I always tell Max that we are "painting" the dinner to make it beautiful. Make sure to shred your own cheese if possible; pre-shredded cheese contains anti-caking agents that prevent it from melting into that luxurious, gooey layer you see in the photos. Don't overfill the tortillas, or the delicious filling will spill out onto the baking sheet!
Baked Spinach Mushroom Quesadillas FAQs
How many calories are in a spinach mushroom quesadilla?
A standard serving (one folded quesadilla) is approximately 350-400 calories, depending on the amount of cheese used.
Can I use frozen spinach?
Yes, but you must thaw it and squeeze out every drop of water very thoroughly before sautéing.
What is the best cheese for quesadillas?
A mix of sharp cheddar (for flavor) and Monterey Jack (for meltability) creates the perfect texture.
A Crispy Lunch Everyone Requests
Serving up this golden, cheesy stack is my favorite way to get veggies into a midday meal. If you enjoyed this vegetarian win, you should try our fresh Bacon Ranch Chopped Salad for a crunchy side. For a fun weekend meal, nothing beats the savory flavors of our Chicken Shawarma or the cheesy goodness of Shrimp Crab Melts.
Share your Baked Spinach Mushroom Quesadillas! Tag us @HannahCooking with #BakedSpinachMushroomQuesadillas; we’re dying to see your version and hear about your homemade kitchen stories!
⭐️ Rate this Baked Spinach Mushroom Quesadillas recipe and let us know what twists or ingredients you used!
Related
Looking for other recipes like Baked Spinach Mushroom Quesadillas? Try these:
- Mediterranean Potato Salad30 Minutes
- Stuffed Portobello Mushroom Burgers30 Minutes
- Chicken Avocado Melt Sandwich20 Minutes
- Crispy Smashed Potato Salad50 Minutes
Crispy Baked Spinach Mushroom Quesadillas
Equipment
- 1 Baking Sheet (Large size)
- 1 Skillet (For sautéing veggies)
- 1 Pastry brush (For buttering tortillas)
Ingredients
- 4 large Flour tortillas - Burrito size
- 2 cups Spinach - Fresh, chopped
- 1 cup Cremini mushrooms - Sliced
- 2 cups Cheddar cheese - Shredded
- 1 tablespoon Olive oil - For sautéing
- 1 clove Garlic - Minced
- 1 tablespoon Butter - Melted
- 1 tablespoon Parsley - Fresh, chopped
Instructions
- Sauté sliced mushrooms in olive oil over medium heat until browned and dry.
- Add garlic and spinach, cooking for 1 minute until wilted.
- Brush one side of each tortilla with melted butter and place butter-side down on baking sheet.
- Layer cheese, veggie mixture, and more cheese on one half of each tortilla.
- Fold the tortillas over to close and press down gently.
- Bake at 400°F for 15 minutes, flipping once halfway through, until golden.
- Slice into wedges and garnish with fresh parsley before serving.
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