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Stack of baked spinach mushroom quesadillas with crispy golden-brown flour tortillas, melted sharp cheddar cheese oozing from sides, layers of sautéed mushroom slices and wilted dark green spinach, garnished with fresh parsley, on white plate with soft-focus background

Crispy Baked Spinach Mushroom Quesadillas

Crispy, golden-brown tortillas filled with savory sautéed mushrooms, wilted spinach, and melted cheddar cheese. Baked on a sheet pan for an easy, no-flip family meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, lunch
Cuisine: Mexican-American
Calories: 380
Ingredients Equipment Method Notes

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

Equipment

  • 1 Baking Sheet Large size
  • 1 Skillet For sautéing veggies
  • 1 Pastry brush For buttering tortillas

Method
 

  1. Sauté sliced mushrooms in olive oil over medium heat until browned and dry.
  2. Add garlic and spinach, cooking for 1 minute until wilted.
  3. Brush one side of each tortilla with melted butter and place butter-side down on baking sheet.
  4. Layer cheese, veggie mixture, and more cheese on one half of each tortilla.
  5. Fold the tortillas over to close and press down gently.
  6. Bake at 400°F for 15 minutes, flipping once halfway through, until golden.
  7. Slice into wedges and garnish with fresh parsley before serving.

Notes

Sauté the mushrooms until completely dry to prevent a soggy quesadilla. Brush the outside of the tortillas with butter for the ultimate crunch.