Why You’ll Love This Recipe
- Oven-Baked Convenience: No flipping or stove time—just bake and enjoy!
- Healthy & Hearty: Loaded with fresh spinach and mushrooms for a veggie-rich meal.
- Customizable: Use your favorite cheese or toss in extra veggies to make it your own.
- Perfectly Crispy: The oven baking method delivers golden brown quesadillas with gooey, melty cheese.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced (any variety)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried thyme (optional)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
- Salt and pepper, to taste
- Cooking spray or extra olive oil, for brushing
Directions
1. Preheat the Oven
- Preheat your oven to 400°F (200°C).
2. Cook the Vegetables
- Heat olive oil in a skillet over medium heat.
- Add mushrooms and cook for about 5 minutes, until they begin to soften.
- Stir in chopped spinach and cook for 2 more minutes until wilted.
- Season with garlic powder, onion powder, thyme (if using), salt, and pepper. Remove from heat.
3. Assemble the Quesadillas
- Place two tortillas on a baking sheet lined with parchment or lightly greased.
- Sprinkle shredded cheese over half of each tortilla.
- Evenly spoon the spinach and mushroom mixture over the cheese.
- Top with more cheese, then fold the tortillas in half to seal.
4. Bake
- Lightly brush the tops of the quesadillas with olive oil or cooking spray.
- Bake for 10-12 minutes, or until golden brown and the cheese is melted.
5. Serve
- Let cool slightly, then cut into wedges.
- Serve warm with salsa, sour cream, or your favorite dipping sauce.
Servings and Timing
- Servings: 2-4
- Prep time: 10 minutes
- Cook time: 12 minutes
- Total time: 22 minutes
Variations
- Add Protein: Include cooked chicken, beans, or tofu for extra protein.
- Make It Vegan: Use plant-based cheese and butter/oil.
- Spicy Twist: Add jalapeños or a pinch of chili flakes to the veggie mix.
- Swap the Greens: Use kale or arugula instead of spinach.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet or toaster oven to restore crispiness. Avoid microwaving, as it can make the tortillas soggy.
Conclusion
Baked Spinach Mushroom Quesadillas are a flavorful and wholesome meal that’s easy to make and even easier to love. Crispy, cheesy, and veggie-packed, they’re a perfect go-to recipe whether you’re feeding the family or craving a simple, satisfying bite.
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Baked Spinach Mushroom Quesadillas
- Total Time: 22 minutes
- Yield: 2–4 servings
- Diet: Vegetarian
Description
Baked Spinach Mushroom Quesadillas are a crispy, cheesy, and veggie-packed meal made right in the oven—no flipping required! Filled with sautéed mushrooms, fresh spinach, and melty cheese, these easy quesadillas are a wholesome vegetarian option perfect for lunch, dinner, or a quick snack.
Ingredients
2 cups fresh spinach, chopped
1 cup mushrooms, sliced (any variety)
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon dried thyme (optional)
1 cup shredded cheese (cheddar, mozzarella, or a blend)
4 large flour tortillas
Salt and pepper, to taste
Cooking spray or extra olive oil, for brushing
Instructions
-
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. -
Cook the Vegetables:
Heat olive oil in a skillet over medium heat.
Add sliced mushrooms and sauté for 5 minutes until softened.
Stir in chopped spinach and cook for 2 minutes until wilted.
Season with garlic powder, onion powder, thyme (if using), salt, and pepper. Remove from heat. -
Assemble the Quesadillas:
Place two tortillas on the prepared baking sheet.
Sprinkle cheese over half of each tortilla.
Spoon the spinach mushroom mixture evenly over the cheese.
Top with additional cheese, then fold each tortilla in half to seal. -
Bake:
Lightly brush the tops with olive oil or spray with cooking spray.
Bake for 10–12 minutes, or until golden brown and cheese is melted. -
Serve:
Let cool slightly, then slice into wedges. Serve warm with salsa, sour cream, or your favorite dipping sauce.
Notes
Add black beans, cooked chicken, or tofu for a protein boost.
Make vegan by using plant-based cheese and butter/oil.
Add jalapeños or red pepper flakes for a spicy variation.
Try kale or arugula instead of spinach for a twist
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: Mexican-Inspired, Vegetarian
