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Baked Spinach Mushroom Quesadillas

Baked Spinach Mushroom Quesadillas

Quesadillas are a favorite comfort food for many, but they don’t always have to be laden with meat and high-fat cheeses to be delicious. Baked Spinach Mushroom Quesadillas are a lighter, vegetarian alternative that still pack a punch in terms of flavor. This recipe combines the earthy taste of mushrooms with the fresh, vibrant flavor of spinach, all held together with gooey, melted cheese. Baking the quesadillas, rather than frying, makes them a healthier option without compromising on taste.


  • 4 tortillas (8 inch)
  • Olive oil (optional, enough to lightly coat the tortillas)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 3 cups roughly chopped spinach
  • 8 ounces sliced mushrooms


Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C).

Step 2: Prepare the Mushrooms

Place the sliced mushrooms in a microwave-safe bowl and microwave for 2 ½ to 3 minutes to soften them. Drain any excess liquid from the mushrooms and set them aside.

Step 3: Prepare the Tortillas

Lightly brush one side of each tortilla with olive oil (if using) and place them on a baking sheet, oiled side down. This step is optional but adds a nice crispiness to the tortillas.

Step 4: Assemble the Quesadillas

Variations and Customizations

One of the best things about quesadillas is their versatility. Here are some ideas to customize your Baked Spinach Mushroom Quesadillas to suit different tastes and dietary preferences:

Add Protein

  • Chicken: Add cooked, shredded chicken for extra protein. This pairs wonderfully with the spinach and mushrooms.
  • Black Beans: For a vegetarian protein boost, add black beans. Rinse and drain canned beans before adding them to the quesadilla.
  • Tofu: For a vegan option, add crumbled tofu that has been sautéed with a bit of seasoning.

Change the Cheese

  • Pepper Jack: Add some heat by using pepper jack cheese instead of or in addition to cheddar and mozzarella.
  • Feta: Crumble some feta cheese for a tangy twist that complements the spinach well.
  • Goat Cheese: For a creamy and slightly tangy flavor, add goat cheese.

Spice It Up

  • Jalapeños: Add sliced jalapeños for a spicy kick.
  • Hot Sauce: Drizzle your favorite hot sauce over the cheese before folding the tortillas.

Fresh Herbs

  • Cilantro: Add chopped fresh cilantro for a burst of fresh flavor.
  • Basil: Fresh basil can add a unique twist and pairs well with the mozzarella.

Different Tortillas

  • Whole Wheat: Use whole wheat tortillas for a healthier option.
  • Gluten-Free: There are many gluten-free tortillas available for those with gluten sensitivities.

Nutritional Information

Here’s a rough estimate of the nutritional content per serving (one quesadilla), assuming the recipe makes four servings:

  • Calories: 350
  • Protein: 18g
  • Carbohydrates: 40g
  • Fat: 15g
  • Fiber: 4g
  • Sodium: 600mg
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These values will vary based on the specific brands and quantities of ingredients used.

Serving Suggestions

To complete your meal, consider serving Baked Spinach Mushroom Quesadillas with:

  • Salsa: Fresh tomato salsa adds a refreshing contrast to the cheesy quesadillas.
  • Guacamole: Creamy guacamole provides a rich, flavorful dip.
  • Sour Cream: A dollop of sour cream adds a cooling element to balance any spice.
  • Fresh Salad: A simple green salad with a light vinaigrette complements the richness of the quesadillas.
  • Mexican Rice: A side of Mexican rice makes for a heartier meal.

Storing and Reheating

Storing Leftovers

  • Refrigeration: Store any leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
  • Freezing: For longer storage, wrap individual quesadilla halves in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 2 months.


  • Oven: Reheat quesadillas in a preheated 350°F (175°C) oven for about 10 minutes, or until heated through and crispy.
  • Microwave: You can also reheat them in the microwave, but they may lose some crispiness. Microwave on high for about 1-2 minutes.
  • Stovetop: Reheat in a non-stick skillet over medium heat for a few minutes on each side until heated through.


Can I use frozen spinach?

Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess moisture before adding it to the quesadillas to prevent them from becoming soggy.

Are there low-carb options for this recipe?

For a low-carb option, you can use low-carb tortillas or even wrap the filling in large lettuce leaves for a lettuce wrap version.

How can I make this recipe dairy-free?

To make this recipe dairy-free, use dairy-free cheese alternatives. There are many plant-based cheeses available that melt well and can be used in place of mozzarella and cheddar.

What other mushrooms can I use?

You can use a variety of mushrooms, such as cremini, portobello, or shiitake, to add different flavors and textures to your quesadillas.

Can I add more spices?

Absolutely! Feel free to add spices like cumin, smoked paprika, or chili powder to the mushroom and spinach mixture for extra flavor.


Baked Spinach Mushroom Quesadillas are a delightful, nutritious, and versatile dish that’s perfect for any meal. Whether you’re looking for a quick lunch, a satisfying dinner, or a tasty snack, these quesadillas deliver. The combination of fresh spinach, savory mushrooms, and melted cheese creates a mouthwatering experience that’s hard to resist. Plus, with endless customization options, you can make this recipe your own. Enjoy the delicious, crispy, and cheesy goodness of these baked quesadillas!