Baked Spinach Mushroom Quesadillas are a perfect twist on the classic dish, offering a healthier and savory filling of spinach, mushrooms, and melted cheese. With the convenience of being baked instead of fried, these quesadillas are not only easier to make but also lighter, making them a great option for a quick lunch or dinner. The combination of mozzarella and cheddar cheese melts beautifully, creating the perfect balance of flavors with the earthy mushrooms and vibrant spinach.
Ingredients
4 tortillas (8 inch)
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
8 ounces sliced mushrooms
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat oven to 375°F (190°C).
In a large skillet, sauté the mushrooms over medium heat for about 5 minutes, until they release their moisture and become soft. Add the spinach to the skillet and cook for another 2-3 minutes until wilted. Remove from heat and set aside.
Place 2 tortillas on a baking sheet. Evenly spread the spinach and mushroom mixture on top of the tortillas, then sprinkle with mozzarella and cheddar cheese.
Top each with the remaining tortillas and press down gently.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are golden and crispy.
Remove from the oven, cut into wedges, and serve warm.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Servings: 4 servings
Variations
Add Protein: I can add grilled chicken or black beans for extra protein.
Spicy Kick: If I like a bit of heat, adding sliced jalapeños or a sprinkle of chili flakes inside the quesadillas will bring in some spice.
Different Greens: If I’m not a fan of spinach, I can substitute it with kale or arugula for a different flavor.
Dairy-Free Version: For a dairy-free option, I can use vegan cheese and opt for gluten-free tortillas.
Storage/Reheating
I store any leftover quesadillas in an airtight container in the refrigerator for up to 2 days. To reheat, I place them in the oven at 350°F (175°C) for about 5-7 minutes or until the cheese is melted and the tortillas are crispy again. If I’m in a hurry, I can also microwave them, though the texture may not be as crispy.
FAQs
Can I make these quesadillas ahead of time?
Yes! I can prepare the spinach and mushroom filling ahead of time and store it in the fridge for up to 2 days. When ready to serve, I just need to assemble the quesadillas and bake them.
Can I freeze these quesadillas?
Absolutely! I can freeze the assembled but unbaked quesadillas. To bake, I can pop them directly into the oven from the freezer, adding an extra 3-5 minutes to the baking time.
Can I use different types of cheese?
Yes, I can experiment with different cheeses. Monterey Jack, Gouda, or even feta could make great substitutions for the mozzarella and cheddar combo.
How do I know when the quesadillas are done?
I can tell they’re ready when the tortillas are golden brown and crispy, and the cheese inside is melted and gooey. If I press gently on the top tortilla, it should feel firm but not soft.
Can I make these quesadillas gluten-free?
Of course! I can swap out the regular tortillas for gluten-free tortillas to make this dish completely gluten-free.
Conclusion
Baked Spinach Mushroom Quesadillas are a deliciously healthy alternative to the traditional fried variety. With a perfect balance of flavors from the earthy mushrooms, vibrant spinach, and melted cheese, these quesadillas are sure to be a hit at any meal. The fact that they’re baked, not fried, makes them a lighter option that doesn’t compromise on taste. Whether as a snack or a meal, I know I’ll be making these again and again.
Recipe:
Baked Spinach Mushroom Quesadillas
- Total Time: 22 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Baked Spinach Mushroom Quesadillas are a healthier and savory twist on the traditional dish. Packed with sautéed spinach, earthy mushrooms, and melted mozzarella and cheddar cheese, these quesadillas are baked to golden perfection for a crispy, guilt-free treat. Perfect for a quick lunch or dinner, these quesadillas offer a delightful combination of flavors while being lower in calories. Customize them with protein, a spicy kick, or even make them gluten-free and dairy-free!
Ingredients
4 tortillas (8 inch)
1 cup shredded mozzarella
1 cup shredded cheddar
3 cups roughly chopped spinach
8 ounces sliced mushrooms
Instructions
-
Preheat the oven to 375°F (190°C).
-
In a large skillet, sauté the mushrooms over medium heat for about 5 minutes, until they release their moisture and become soft.
-
Add the spinach to the skillet and cook for another 2-3 minutes until wilted. Remove from heat and set aside.
-
Place 2 tortillas on a baking sheet. Evenly spread the spinach and mushroom mixture on top of the tortillas, then sprinkle with mozzarella and cheddar cheese.
-
Top each with the remaining tortillas and press down gently.
-
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and the tortillas are golden and crispy.
-
Remove from the oven, cut into wedges, and serve warm.
Notes
Storage/Reheating: Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes or microwave for a quicker option.
Variations: Add grilled chicken, black beans, or spice things up with jalapeños or chili flakes. Substitute spinach for kale or arugula if preferred.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish, Snack
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
