Golden Baked Spinach & Mushroom Quesadillas – Crispy oven-baked tortillas filled with savory veggies and melty cheese

Golden Baked Spinach & Mushroom Quesadillas – Crispy oven-baked tortillas filled with savory veggies and melty cheese

Golden Baked Spinach & Mushroom Quesadillas are a lighter, hands-off twist on the classic stovetop favorite. Instead of standing over a pan, these quesadillas bake up perfectly crisp in the oven while the inside turns irresistibly melty and flavorful. Earthy mushrooms, tender spinach, garlic, and gooey cheese come together in a satisfying vegetarian meal that feels indulgent yet wholesome. They’re ideal for easy weeknight dinners, casual entertaining, or a meatless meal that still feels hearty and comforting. Serve them sliced with dips, or enjoy as a complete meal with a simple salad.

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Prep Time 10

Cook Time 30

Servings: 6 Servings

Ingredients Equipment Method Notes

Ingredients

Vegetable Filling

1 tablespoon olive oil
8 oz mushrooms cremini or button, thinly sliced
2 cloves garlic minced
3 cups fresh spinach
½ teaspoon salt
¼ teaspoon black pepper

Quesadillas

6 large flour tortillas
2 cups shredded cheese mozzarella, Monterey Jack, or a blend
½ teaspoon smoked paprika
½ teaspoon garlic powder

Optional for Serving

Sour cream
Salsa
Guacamole
Fresh chopped parsley or cilantro

Equipment

Large skillet
Baking sheet
Parchment paper or foil
Cutting board
Sharp knife
Spatula
Measuring cups & spoons

Method

Step 1: Cook the vegetables

Heat olive oil in a skillet over medium heat.
Add mushrooms and cook 5–6 minutes until softened and lightly golden.
Stir in garlic and cook 30 seconds.
Add spinach and cook until just wilted.
Season with salt and pepper, then remove from heat.

Step 2: Prepare for baking

Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.

Step 3: Assemble the quesadillas

Lay tortillas flat on the baking sheet.
Sprinkle cheese evenly over one half of each tortilla.
Top with the spinach-mushroom mixture.
Sprinkle with smoked paprika and garlic powder.
Fold tortillas over to close.

Step 4: Bake

Lightly brush or spray the tops with olive oil.
Bake 8–10 minutes, then carefully flip.
Bake another 6–8 minutes until golden and crisp.

Step 5: Slice & serve

Remove from oven, rest 2 minutes, then slice into wedges.

Notes

🧊 Storage & Reheating

Store leftovers in the refrigerator for up to 3 days. ❄️

Reheat in the oven or air fryer at 375°F for best crispness.

Avoid microwaving if possible, as tortillas may soften.

🥄 Variations

Extra Cheesy Quesadillas
Add cream cheese or ricotta for a richer filling.

Mediterranean Style
Add sun-dried tomatoes and feta.

Protein Boost
Add cooked shredded chicken or white beans.

Spicy Kick
Add crushed red pepper flakes or sliced jalapeños.

Whole Wheat Version
Use whole wheat or spinach tortillas.

❓ 10 FAQs

Why bake instead of pan-fry?
Baking keeps them evenly crispy and easier for batches.

Can I use frozen spinach?
Yes — thaw and squeeze out excess moisture first.

What cheese melts best?
Mozzarella, Monterey Jack, or a Mexican-style blend.

Can I make these ahead?
Assemble ahead and bake just before serving.

Do they stay crispy?
Best fresh, but reheating in the oven restores crispness.

Can I air fry them?
Yes — air fry at 375°F for 6–8 minutes, flipping once.

Are these kid-friendly?
Very — mild, cheesy, and veggie-packed.

Can I add onions?
Absolutely — sauté with the mushrooms.

Do I need oil on the tortillas?
Light oil helps achieve golden crispness.

What sides go well?
Salad, soup, or chips with salsa.

🏁 Conclusion

Golden Baked Spinach & Mushroom Quesadillas prove that simple ingredients can create incredibly satisfying results. Crispy on the outside, cheesy and savory on the inside, they’re an easy, comforting meal that works for busy nights or relaxed gatherings alike. Once you try baking quesadillas, you may never go back to the stovetop version.