Ohhh yes—baked spinach mushroom quesadillas are elite: crispy edges, melty center, zero stovetop babysitting 😌🧀🌿
🫓 Baked Spinach & Mushroom Quesadillas
Ingredients
- 4 large flour tortillas
- 2 cups mushrooms, sliced (button or baby bella)
- 2 cups fresh spinach (packed)
- 1½–2 cups shredded cheese
(Monterey Jack, mozzarella, pepper jack, or a mix) - ½ small onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 tbsp olive oil or butter
- ½ tsp cumin (optional)
- ½ tsp smoked paprika or chili powder (optional)
- Salt & black pepper
- Cooking spray or oil for brushing
Instructions
- Preheat oven to 400°F / 205°C. Line a baking sheet with parchment.
- Sauté filling
Heat oil in a skillet.
Cook mushrooms (and onions) until browned and moisture cooks off.
Add garlic, then spinach—cook just until wilted.
Season with salt, pepper, and spices. Let cool slightly (important for crispiness). - Assemble
Place tortillas on baking sheet.
Sprinkle cheese on one half, add veggie filling, then more cheese.
Fold over and press gently. - Brush & bake
Lightly brush or spray tops with oil.
Bake 10–12 minutes, flip carefully, bake another 8–10 minutes until golden and crispy. - Rest & slice
Cool 2 minutes, then cut into wedges.
🔥 Pro Tips
- Drain mushrooms well—wet filling = soggy quesadillas.
- Cheese on both sides = glue + melt factor.
- Want extra crunch? Bake directly on the rack with a pan underneath.
🌶️ Optional Upgrades
- Add sautéed bell peppers or jalapeños
- Swap in feta + mozzarella for a Mediterranean vibe
- Serve with salsa, sour cream, or chipotle crema
If you want these vegan, high-protein, or air-fryer style, I’ve got you 👀
