There’s something incredibly comforting about a warm, cheesy quesadilla—but when you bake it instead of frying, it gets even better. These Baked Spinach Mushroom Quesadillas are one of those recipes I come back to over and over again when I need something simple, satisfying, and just a little bit special.

I remember the first time I made these, it was a rainy afternoon and I had half a bag of spinach and a lonely pack of mushrooms sitting in the fridge. Not in the mood to hover over the stove flipping tortillas one by one, I decided to bake them all at once in the oven. The result? Crispy, evenly golden quesadillas with perfectly melted cheese and a savory veggie filling that felt way fancier than it actually was.

Whether you’re whipping these up for a quick lunch, serving them at a party, or prepping dinner ahead of time, these quesadillas are a total win. And the best part? There’s no greasy mess to clean up afterward.

Let’s get into how to make these delicious, crowd-pleasing quesadillas in your own kitchen!

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Ingredients You’ll Need

Before we dive into the steps, here’s a quick list of what you’ll need:

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 2 cups mushrooms, sliced

• 4 cups fresh spinach

• Salt and black pepper, to taste

• 1 teaspoon cumin (optional but recommended)

• 1 ½ cups shredded mozzarella or Monterey Jack cheese

• 4 large flour tortillas

• Cooking spray or additional olive oil, for brushing

This combo of simple ingredients comes together fast, but don’t let the short list fool you—the flavor is seriously rich and satisfying.

STEP 1: Preheat Your Oven

Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to keep the tortillas from sticking.

I love using parchment paper here because it ensures an even bake and makes cleanup a breeze.

STEP 2: Sauté the Onion and Garlic

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add your chopped onion and sauté it for about 3 to 4 minutes, or until it starts to soften and turn translucent.

Next, toss in the minced garlic and let it cook for another 30 seconds, just until fragrant. You want to wake up those flavors without letting the garlic burn.

STEP 3: Cook the Mushrooms

Add your sliced mushrooms to the pan and cook them down for 7 to 8 minutes, stirring occasionally. They’ll release their moisture and then start to brown and develop that deep, savory flavor we all love.

Season the mixture with salt, black pepper, and 1 teaspoon of cumin if you’re using it. That cumin adds a warm, earthy note that pairs beautifully with the mushrooms and spinach.

STEP 4: Wilt the Spinach

Now it’s time to stir in the fresh spinach. It’ll look like a lot at first, but it cooks down quickly. Let it wilt for 2 to 3 minutes, then remove the pan from heat. Give the filling a few minutes to cool slightly—it’ll make the quesadillas easier to assemble later.

At this point, your kitchen should smell absolutely amazing.

Now that your spinach and mushroom filling is ready and smelling amazing, it’s time to bring it all together. This is where the magic happens—crispy golden tortillas, gooey cheese, and all those savory veggie layers baked into one delicious bite.

One of the best things about these quesadillas is how easy they are to put together. No frying pan gymnastics or babysitting each one on the stove. Just assemble, pop them in the oven, and let them bake to perfection.

Whether you’re feeding picky eaters, prepping lunches for the week, or just craving something cheesy and satisfying, these quesadillas check all the boxes.

STEP 5: Assemble the Quesadillas

Lay out your 4 large flour tortillas on a flat surface—your counter, a large cutting board, or even directly on your lined baking sheet.

On one half of each tortilla, spoon a generous portion of the spinach and mushroom filling. Try to spread it out evenly so every bite is balanced. Then sprinkle shredded mozzarella or Monterey Jack cheese over the filling—don’t skimp here! The cheese is what binds everything together and gives that irresistible melty texture.

Once filled, fold each tortilla in half to close it, pressing down lightly to hold everything in place.

STEP 6: Prepare for Baking

Place your folded quesadillas on the prepared baking sheet. You can usually fit all four on a standard sheet, but give them a little space so they crisp up nicely.

Now lightly brush the tops with olive oil or spritz with cooking spray. This step helps the tortillas brown evenly and develop that crispy, golden finish without needing a skillet.

STEP 7: Bake Until Golden and Crisp

Slide the baking sheet into your preheated oven (400°F/200°C) and bake for 10 to 12 minutes, flipping them halfway through. You’re looking for crispy edges, golden color, and bubbling cheese around the edges.

Every oven is a little different, so keep an eye on them during the last couple of minutes. They should be crisp but not too hard or dry.

STEP 8: Slice and Serve

Once they’re done baking, let the quesadillas cool for a minute or two. This helps the cheese set slightly, making them easier to slice and eat.

Cut each quesadilla into wedges—I usually go with 3 per quesadilla—and serve warm.

These are amazing on their own, but you can take them to the next level with a side of sour cream, guacamole, or your favorite salsa. The cool, creamy contrast is perfect with the crispy quesadilla texture.

Easy Tips & Flavor Variations

These quesadillas are super customizable. Once you’ve made them once, you’ll probably want to experiment. Here are a few of my favorite tips and variations:

• Switch Up the Cheese: Monterey Jack gives a great melt, but try pepper jack for heat or feta/goat cheese for a tangy twist.

• Add a Kick: Stir chopped jalapeños, a pinch of chili flakes, or even a splash of hot sauce into the filling.

• Make It Meaty: Add shredded chicken, chopped cooked bacon, or ground turkey to the mix for extra protein.

• Make-Ahead Friendly: Assemble the quesadillas ahead of time and keep them in the fridge for up to 24 hours. Bake when ready to serve.

• Air Fryer Option: You can also crisp these up in the air fryer for 6-8 minutes at 375°F. Just flip halfway through for an extra crispy finish.