Whenever I need a quick, family-friendly dinner that feels both comforting and wholesome, I turn to Baked Spinach Mushroom Quesadillas. They’re everything I love in a recipe: crispy golden tortillas, gooey melted cheese, and a savory filling of spinach and mushrooms that’s hearty without being heavy. Unlike pan-fried quesadillas, this oven-baked version cuts back on oil while still delivering that perfect crunch.
As a mom who’s constantly balancing healthy eating with comfort food cravings, these vegetarian quesadillas have become one of my go-to weeknight dinners. They’re not just easy to prepare—they’re also packed with nutrients. Spinach adds iron, vitamin K, and fiber, while mushrooms bring in rich umami flavor and antioxidants (learn more about the health benefits of mushrooms at WebMD). And of course, the cheese ties it all together with the perfect amount of indulgence.
What I really love about these oven baked quesadillas is their versatility. I can serve them as a main dish with salsa and guacamole, cut them into wedges for party appetizers, or tuck them into lunchboxes for a fun and filling meal prep option. If you’ve been searching for a healthy quesadilla recipe for dinner that doesn’t compromise on taste, this is the one to try.
Baked Spinach Mushroom Quesadillas – Easy Oven-Baked Vegetarian Quesadilla Recipe with Crispy Tortillas & Gooey Cheese
Ingredients
- 8 flour tortillas 8-inch size
- 1 tbsp olive oil
- 8 oz mushrooms sliced
- 2 cups fresh spinach
- 1 ½ cups shredded mozzarella or cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Preheat oven – Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook mushrooms and spinach – In a skillet, heat olive oil, sauté mushrooms until golden, then add spinach until wilted. Season with garlic, onion powder, paprika, salt, and pepper.
- Assemble quesadillas – Place tortillas on baking sheet, sprinkle half with cheese, layer on spinach-mushroom mix, and top with more cheese. Fold over.
- Bake until crispy – Bake for 10 minutes, flip, then bake another 8–10 minutes until golden brown and crunchy.
- Slice and serve – Cut into wedges and serve with salsa, sour cream, or guacamole.
Notes
Secret Tips for the Perfect Baked Spinach Mushroom Quesadillas
1. Pre-cook the mushrooms: Sauté mushrooms before assembling your baked spinach mushroom quesadillas. This removes excess moisture so your oven-baked quesadillas stay crispy instead of soggy. 2. Season the filling well: Add garlic, onion, and a pinch of smoked paprika or chili flakes to the spinach and mushroom mixture. A flavorful filling makes your vegetarian quesadilla recipe taste restaurant-worthy. 3. Use a cheese blend: Combine mozzarella for stretch, cheddar for sharpness, and Monterey Jack for creaminess. A gooey cheese blend elevates your crispy baked quesadillas. 4. Brush tortillas lightly with oil: Before baking, brush both sides of the tortillas with olive oil. This helps achieve that golden, crispy tortilla texture in the oven without frying. 5. Bake on a wire rack: If possible, place your quesadillas on a wire rack over a baking sheet. Air circulates around the tortillas, giving you evenly crisp quesadillas every time.Flavor Snapshot (Baked Spinach Mushroom Quesadillas)
- Course: Main Dish, Snack
- Cuisine: Mexican-Inspired, American Comfort Food
- Skill Level: Beginner-Friendly
- Difficulty Level: Easy
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 large quesadillas (feeds 4–6 people)
- Main Ingredients: flour tortillas, spinach, mushrooms, shredded cheese
- Best For: Quick dinners, vegetarian meals, healthy comfort food, meal prep
Fuel Facts
- About 350 calories per serving (1 quesadilla wedge)
- 14g of protein from cheese and mushrooms
- 3g of dietary fiber from spinach and tortillas
- Rich in calcium from melted cheese
- Contains iron and vitamin K from spinach
- Provides B vitamins and antioxidants from mushrooms
- Moderate carbohydrates for energy
- Low in added fats when baked instead of fried
Budget Breakdown
- Flour tortillas (8-pack): $2.50
- Fresh spinach (1 bag): $2
- Mushrooms (8 oz): $2.50
- Shredded mozzarella or cheddar cheese: $2.50
- Olive oil + spices: $0.50
- Optional dips (salsa, sour cream, guacamole): $2
Total: ~$12 for 4 servings (just $3 per serving!)
Why You’ll Love This Baked Spinach Mushroom Quesadillas Recipe
There are so many reasons these Baked Spinach Mushroom Quesadillas have become a staple at my dinner table, and I think they’ll quickly earn a place at yours too.
- Crispy without frying – Baking delivers that irresistible crunch without the extra oil, giving you the texture of a fried quesadilla in a lighter, oven-baked version.
- Packed with veggies – These spinach quesadillas are a sneaky (and delicious!) way to get your family to eat more vegetables. The combination of mushrooms and spinach not only adds flavor but also provides a boost of fiber, antioxidants, and nutrients. According to Healthline, mushrooms are a powerful source of antioxidants and support immune health, making these quesadillas both tasty and nourishing.
- Quick and simple – With just 30 minutes from start to finish, this recipe is a lifesaver for busy weeknights when you need something wholesome but don’t want to spend hours in the kitchen.
- Kid and adult approved – Gooey cheese tucked between tortillas and layered with earthy mushrooms and fresh spinach is a combination that pleases even the pickiest eaters.
- Perfect for meal prep – These oven baked quesadillas reheat beautifully, making them a smart choice for school lunches, work meals, or quick grab-and-go dinners.
They’re more than just vegetarian quesadillas—they’re an easy comfort food recipe that strikes the balance between health and indulgence.
More Recipes You’ll Love Next
- Savory Comfort: Morton’s Steakhouse Chicken Christopher – Buttery garlic chicken cutlets in a creamy sauce that tastes like a restaurant favorite made right at home.
- Cheesy Bliss: Creamy Honey Pepper Chicken Mac and Cheese – A rich and flavorful pasta dish with tender chicken, sweet heat, and gooey melted cheese.
- Sweet Comfort: Vanilla Cinnamon Buttermilk Pancakes – Fluffy, golden pancakes with warm vanilla and cinnamon notes that make every morning feel special.
The Story Behind This Dish
Growing up, quesadillas were always a quick snack or dinner fix in my house. Back then, we’d usually just melt cheese between two tortillas on a skillet and call it a day. But as I started experimenting more in my kitchen, I realized how versatile quesadillas could be.
The idea for these Baked Spinach Mushroom Quesadillas came from wanting something both hearty and nutritious. Mushrooms are loaded with umami flavor, while spinach gives a nutritional boost without overpowering the taste. Combine that with melty cheese inside a golden, crisp tortilla, and you’ve got comfort food magic.
Plus, baking quesadillas is a total game-changer. Instead of cooking one at a time, I can line up a whole tray and have them ready in 20 minutes. It’s perfect for weeknights when time is short but I still want a homemade meal. And according to WebMD, mushrooms aren’t just tasty—they may also support immunity and provide antioxidants, making this recipe a win for flavor and health.
Best Served During
These Baked Spinach Mushroom Quesadillas are one of those recipes that fit into almost any moment of the week. They strike the perfect balance between wholesome and indulgent, making them a smart option for everything from casual family meals to entertaining friends.
- Family dinners – These vegetarian quesadillas make weeknight meals easy. Pair them with a simple side salad or roasted veggies and you’ve got a complete dinner in under 30 minutes.
- Lunch prep – Since they reheat so well, these oven baked quesadillas are a meal prep dream. Wrap the wedges in foil, pack them in lunchboxes, and enjoy a satisfying lunch that tastes just as good the next day.
- Game nights – Quesadilla wedges are bite-sized, crispy, and perfect for dipping. Add guacamole, salsa, or sour cream to the table and watch them disappear in minutes.
- Weekend brunch – A platter of spinach quesadillas paired with scrambled eggs, fresh fruit, and coffee makes a delicious brunch spread that feels both hearty and balanced.
Plus, they’re nutrient-rich thanks to spinach and mushrooms. According to Cleveland Clinic, spinach is loaded with vitamins A, C, and K, as well as minerals like iron and calcium, making these quesadillas more than just comfort food—they’re also good for you.
Recipes That Pair Perfectly
- Hearty Favorite: Cheese Hamburger Casserole Delight – A rich and cheesy baked casserole loaded with ground beef and pasta, the ultimate comfort food for family nights.
- Sweet Twist: Apple Cinnamon Greek Yogurt Muffins – Moist, protein-packed muffins with tender apples and warm spices, perfect for a light dessert or snack.
- Savory Treat: Blackberry Balsamic and Brie Grilled Cheese – A gourmet grilled cheese layered with creamy brie and sweet-tart blackberries for a bold flavor combo.
Grocery Game Plan
Ingredients
- 8 flour tortillas (8-inch size)
- 1 tbsp olive oil
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 1 ½ cups shredded mozzarella or cheddar cheese
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- Salt and pepper, to taste
Ingredient Notes
- Tortillas – Flour tortillas crisp up perfectly in the oven, but whole wheat or gluten-free work too.
- Mushrooms – White button, baby bella, or portobello mushrooms all bring a rich, earthy flavor.
- Spinach – Fresh is best, but you can use thawed frozen spinach (just squeeze out excess water).
- Cheese – Mozzarella gives the best stretch, while cheddar adds sharper flavor.
- Seasonings – A little garlic and paprika enhance the veggies without overpowering them.
(For more on spinach’s nutritional benefits, see Cleveland Clinic)
How to Make This Baked Spinach Mushroom Quesadillas Recipe
- Preheat oven – Set oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cook mushrooms and spinach – In a skillet, heat olive oil, sauté mushrooms until golden, then add spinach until wilted. Season with garlic, onion powder, paprika, salt, and pepper.
- Assemble quesadillas – Place tortillas on baking sheet, sprinkle half with cheese, layer on spinach-mushroom mix, and top with more cheese. Fold over.
- Bake until crispy – Bake for 10 minutes, flip, then bake another 8–10 minutes until golden brown and crunchy.
- Slice and serve – Cut into wedges and serve with salsa, sour cream, or guacamole.
Molly’s Tips for Success
- Don’t overfill – Too much filling will cause quesadillas to burst in the oven.
- Use parchment paper – Prevents sticking and ensures easy cleanup.
- Batch prep – Make several at once and refrigerate for grab-and-go meals.
- Crispier finish – Brush tortillas lightly with olive oil before baking.
Flavor Twists (Recipe Variations You Can Try)
One of the things I love most about Baked Spinach Mushroom Quesadillas is how versatile they are. Once you master the base recipe with spinach, mushrooms, and gooey cheese, you can get creative with endless variations to fit your family’s cravings. These twists not only make weeknight dinners more exciting but also give you the flexibility to turn this vegetarian quesadilla into something spicy, protein-packed, or even vegan-friendly.
- Cheesy Triple Blend – Mix mozzarella, cheddar, and pepper jack for a gooey, melty quesadilla that has both stretch and sharpness.
- Southwest Style – Add black beans, corn, and a sprinkle of cumin for bold Tex-Mex flavor that pairs beautifully with salsa or guacamole.
- Spicy Kick – For those who love heat, toss in jalapeños or drizzle hot sauce over the filling before baking.
- Protein Boost – Make your quesadilla heartier by adding grilled chicken strips, shredded turkey, or scrambled eggs. Perfect for meal prep or post-workout fuel.
- Vegan Spinach Mushroom Quesadillas – Use dairy-free cheese and whole wheat tortillas for a plant-based version that’s still satisfying.
The beauty of these oven baked quesadillas is that you can tailor them to any taste preference. And if you’re wondering about the benefits of going more plant-forward with meals like these, Harvard T.H. Chan School of Public Health explains that eating more vegetables and plant-based proteins can help support long-term health without sacrificing flavor.
More Irresistible Recipes You’ll Want to Try
- Savory Classic: Cowboy Butter Chicken Linguine – A garlicky, buttery chicken pasta with a spicy kick, perfect for cozy comfort food nights.
- Golden Bite: Fluffy Banana Cottage Cheese Pancakes – High in protein and naturally sweet, a breakfast favorite that fuels your mornings.
- Cheesy Indulgence: Creamy Honey Pepper Chicken Mac and Cheese Delight – Sweet, spicy, and cheesy comfort food baked to bubbly perfection.
Leftover Love
These oven baked quesadillas reheat so well! Here’s how I reuse them:
- Air fryer reheat – Crisps them back up in 3 minutes.
- Quesadilla wraps – Reheat, slice, and wrap in foil for school or work lunches.
- Breakfast quesadilla – Add scrambled eggs and salsa to leftovers for a next-day twist.
Perfect Pairing
Pair your Baked Spinach Mushroom Quesadillas with these comforting recipes:
Kitchen Talk (FAQs)
Are baked spinach mushroom quesadillas healthy?
Yes! Baking instead of frying cuts down on oil, and spinach and mushrooms add fiber, vitamins, and antioxidants. Spinach is an excellent source of vitamin K, iron, and folate, while mushrooms provide antioxidants and plant-based protein. According to Mayo Clinic, spinach supports heart and bone health, making these quesadillas a smart comfort food choice.
Can I make spinach mushroom quesadillas in an air fryer?
Absolutely! Air fry at 375°F for about 7–8 minutes until crispy and golden. It’s a great option for reheating leftovers too, keeping the tortillas crunchy without drying out the filling.
Can I freeze baked quesadillas?
Yes, just wrap them individually in foil or plastic wrap, place in a freezer bag, and freeze for up to 2 months. To reheat, bake in the oven or air fryer until hot and crispy—perfect for meal prep and quick dinners.
What cheese works best for spinach mushroom quesadillas?
Mozzarella is ideal for that melty stretch, cheddar brings sharper flavor, and pepper jack adds a spicy kick. For a lighter version, try part-skim mozzarella or reduced-fat cheddar.
How do you make quesadillas crispy without frying?
Bake them at high heat (400°F) on a parchment-lined tray. For an extra crunch, brush the tortillas lightly with olive oil before baking. This method makes them just as crispy as pan-fried quesadillas but healthier.
Can I meal prep baked spinach mushroom quesadillas?
Yes, these quesadillas store well in the fridge for up to 3 days and reheat beautifully. They’re excellent for school lunches, work meals, or quick after-school snacks.
Can I use whole wheat tortillas for baked spinach mushroom quesadillas?
Definitely! Whole wheat tortillas add more fiber and nutrients without changing the flavor too much. They’re a great option for anyone looking to make healthy spinach mushroom quesadillas that are still delicious and family-friendly.
What are the best dips for spinach mushroom quesadillas?
Classic salsa and sour cream are always great, but guacamole, chipotle mayo, or Greek yogurt dip also pair beautifully. Dips add balance to the rich, cheesy filling and make quesadillas more versatile for parties or family meals.
Are spinach mushroom quesadillas good for kids?
Yes! Kids usually love the cheesy filling, and the spinach blends in so well that it doesn’t feel overwhelming. They’re also handheld, which makes them fun and easy for little ones to eat.
Can I add extra vegetables to baked spinach mushroom quesadillas?
Of course! Bell peppers, onions, zucchini, or even roasted corn can be added to boost flavor and nutrition. According to Healthline, adding more colorful vegetables provides antioxidants and supports overall health, making quesadillas even more nutrient-packed.
How long do baked spinach mushroom quesadillas last in the fridge?
They keep well for 3 days in an airtight container. Reheat in the oven, toaster oven, or air fryer to keep the tortillas crispy instead of soggy.
Can I make vegan baked spinach mushroom quesadillas?
Yes! Just use dairy-free cheese and vegan tortillas. The mushrooms and spinach provide plenty of flavor and texture, so the quesadillas stay hearty and satisfying even without dairy.
Final Bite
At the end of the day, food is about more than just what’s on the plate—it’s about the joy it brings to the people you share it with. These Baked Spinach Mushroom Quesadillas are a perfect example. They’re quick enough for a busy weeknight, filling enough for dinner, and fun enough for parties. They check every box: crispy, cheesy, veggie-packed, and utterly satisfying.
So whether you’re meal prepping for the week, making a wholesome vegetarian dinner, or just craving something melty and comforting, these quesadillas will not let you down. Once you try them, you’ll see why my family asks for them again and again.
“Crispy, cheesy, and veggie-packed—these Baked Spinach Mushroom Quesadillas prove that comfort food can be both wholesome and indulgent.” – Molly
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Golden tortillas stuffed with spinach, mushrooms, and melty cheese—these oven baked quesadillas are a quick, healthy, and family-friendly dinner you’ll make again and again.
