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Spinach mushroom quesadilla filled with creamy cheese and sautéed mushrooms.

Baked Spinach Mushroom Quesadillas

Quick and easy baked quesadillas filled with spinach and mushrooms, perfect for a comforting weeknight meal without the fuss of pan frying.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Quesadilla Ingredients
  • 8 flour tortillas 8 flour tortillas Flour tortillas are easier for baking.
  • 2 cups fresh spinach Wilt fresh spinach before use.
  • 8 oz mushrooms (Cremini preferred) Cook until browned and moisture is off.
  • 2 cups cheese (Monterey Jack, Mozzarella, Cheddar, Pepper Jack, or Mexican blend) Moderate layer to avoid sogginess.
  • 1 tbsp oil or melted butter For brushing outside before baking.
Seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder To season the mushrooms.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a skillet, sauté the mushrooms with salt, black pepper, and garlic powder until browned. Let cool.
  3. Wilt fresh spinach in the skillet until just tender. Let cool.
Assembling Quesadillas
  1. On one half of each tortilla, add a layer of cheese, then spinach, mushrooms, and top with more cheese.
  2. Fold the tortilla in half to cover the filling.
Baking
  1. Brush the outside of each quesadilla lightly with oil or melted butter.
  2. Place quesadillas on a hot baking sheet and bake for 15-20 minutes, flipping halfway, until golden and crisp.
  3. Let cool for a few minutes before slicing.

Notes

For best results, do not overload the filling. Serve with dips like sour cream, salsa, or guacamole.