Description
These baked spinach mushroom quesadillas are a savory, golden-crisp twist on a classic skillet version. Packed with sautéed mushrooms, wilted spinach, and melted cheese, they’re oven-baked for convenience and an even crunch. Ideal for a quick lunch, casual dinner, or a crowd-pleasing appetizer, these quesadillas offer rich flavor in every bite without the mess of stovetop frying.
Ingredients
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)
1 ½ cups shredded mozzarella or Monterey Jack cheese
4 large flour tortillas
Cooking spray or additional olive oil for brushing
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until translucent. Stir in the garlic and cook for another 30 seconds.
Add the sliced mushrooms and cook for 7 to 8 minutes, stirring occasionally, until they are browned and tender. Season with salt, pepper, and cumin if using. Stir in the spinach and cook for 2 to 3 minutes, just until wilted. Remove from heat and let the filling cool slightly.
Lay out the tortillas on a flat surface. On one half of each tortilla, spread a portion of the mushroom and spinach mixture. Sprinkle generously with shredded cheese, then fold the tortilla in half to close.
Place the folded quesadillas on the prepared baking sheet. Lightly brush the tops with olive oil or spray with cooking spray.
Bake for 10 to 12 minutes, flipping halfway through, until the tortillas are golden and crispy and the cheese is fully melted.
Let them cool for a minute or two before slicing into wedges. Serve warm.
Notes
You can substitute or mix in feta or goat cheese for a tangier filling. Add a pinch of chili flakes or chopped jalapeños if you like heat. These quesadillas reheat well in the oven or air fryer, making them great for meal prep or next-day leftovers. Serve with sour cream, guacamole, or salsa for extra flavor.