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

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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