Here’s a full recipe for Baked Spinach Mushroom Quesadillas – crispy on the outside, cheesy and savory on the inside, with earthy mushrooms, fresh spinach, and gooey melted cheese.
Baked Spinach Mushroom Quesadillas
Ingredients (4 servings)
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2 tablespoons olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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8 oz (225 g) mushrooms, sliced
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4 cups fresh spinach leaves (about 5 oz)
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½ teaspoon chili flakes (optional, for a little heat)
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Salt and black pepper, to taste
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1 ½ cups shredded cheese (Mexican blend, Monterey Jack, or mozzarella)
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4 large flour tortillas (10-inch)
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Cooking spray or a little extra olive oil for brushing
Instructions
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Prepare the filling:
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Heat olive oil in a large skillet over medium heat.
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Add onion and sauté until softened, about 3 minutes.
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Stir in garlic and cook for 30 seconds.
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Add mushrooms, season with a little salt and pepper, and cook until they release their moisture and begin to brown, about 6–7 minutes.
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Add spinach and cook until just wilted, 1–2 minutes. Stir in chili flakes if using. Remove from heat and let the mixture cool slightly.
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Assemble quesadillas:
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Lay tortillas on a flat surface. On half of each tortilla, sprinkle some cheese, then add the mushroom-spinach mixture, and top with a little more cheese.
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Fold tortillas over into a half-moon shape.
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Bake quesadillas:
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Place folded quesadillas on the prepared baking sheet. Lightly brush or spray the tops with olive oil.
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Bake for 12–15 minutes, flipping halfway, until golden brown and crisp.
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Serve:
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Slice into wedges and serve hot with sour cream, salsa, or guacamole.
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Tips & Variations
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Add a touch of cumin or smoked paprika to the mushroom mix for extra depth.
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Mix in a little cream cheese for a creamy filling.
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Use whole-wheat or corn tortillas for a healthier twist.
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For extra protein, add shredded chicken or black beans to the filling.
