Baked Spinach Mushroom Quesadillas

By Muhammad Faizan

Baked Spinach Mushroom Quesadillas

Description

These Baked Spinach Mushroom Quesadillas are a wholesome, cheesy, veggie-packed meal that comes together quickly and makes a perfect lunch, weeknight dinner, or meal-prep option. Instead of pan-frying, they are baked, resulting in a crisp exterior with less oil and perfectly melted cheese inside. Earthy mushrooms, tender spinach, melty cheese, and warm spices create a savory, satisfying filling that feels indulgent yet nutritious.

Ingredients (Serves 4)

For 4 quesadillas (8 halves):

  • 8 medium flour tortillas (whole wheat or regular)

  • 2 cups fresh spinach, chopped

  • 1 ½ cups mushrooms, sliced

  • 1 cup shredded mozzarella or Monterey Jack cheese

  • 1 cup shredded cheddar cheese

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tbsp olive oil or butter

  • ½ tsp chili flakes (optional)

  • ½ tsp cumin powder

  • Salt & black pepper to taste

  • Cooking spray or light oil brush

Instructions

1. Prepare the Filling

  1. Preheat oven to 400°F (200°C).

  2. In a skillet, heat olive oil over medium heat.

  3. Add onion and sauté until softened (2–3 minutes).

  4. Add garlic and cook until fragrant.

  5. Add mushrooms and cook until moisture evaporates and mushrooms are browned.

  6. Stir in chopped spinach. Cook until just wilted.

  7. Add cumin, chili flakes, salt, and black pepper. Mix and turn off heat.

  8. Let the mixture cool slightly.

2. Assemble the Quesadillas

  1. Place tortillas on a flat surface.

  2. Sprinkle a layer of cheese on one half.

  3. Add spoonfuls of the spinach-mushroom filling.

  4. Top with more cheese (to help seal).

  5. Fold tortillas in half.

3. Bake

  1. Arrange folded quesadillas on a baking sheet.

  2. Lightly spray/brush with oil.

  3. Bake for 10–12 minutes, flipping halfway, until golden and crisp.

4. Serve

Slice and serve warm with salsa, sour cream, guacamole, or yogurt dip.

Notes

  • Draining moisture from the mushrooms helps avoid soggy quesadillas.

  • You can mix different cheeses for stronger flavor (e.g., pepper jack).

  • Whole-wheat tortillas increase fiber and nutrition.

Tips

  • Make-ahead: Prepare filling 2–3 days in advance and refrigerate.

  • Extra crispy: Broil for the last 1–2 minutes.

  • Vegan option: Use vegan cheese and sauté in oil instead of butter.

  • Add protein: Add shredded chicken, beans, or tofu.

  • Spice variation: Add smoked paprika for a smoky flavor.

Servings

  • Makes 4 servings (2 halves per serving).

Approximate Nutritional Info (per serving)

(Will vary with ingredient brands.)

  • Calories: 320–370

  • Protein: 15–18 g

  • Carbohydrates: 32–36 g

  • Fat: 15–18 g

  • Fiber: 3–4 g

  • Sodium: 550–650 mg

Health Benefits

  • Spinach provides iron, vitamins A & K, and antioxidants.

  • Mushrooms support immunity and are rich in B vitamins.

  • Baking instead of frying reduces oil and calories.

  • Cheese adds protein and calcium.

  • Great vegetarian option that’s filling and nutrient-dense.

Q & A

Q1: Can I use corn tortillas instead of flour?

Yes, but they may crack when folded. Warm them first to make them pliable.

Q2: Can I freeze these quesadillas?

Yes! Freeze them baked or unbaked. Reheat in the oven or air fryer.

Q3: What other vegetables can I add?

Bell peppers, zucchini, onions, jalapeños, or even roasted cauliflower work well.

Q4: How do I prevent soggy quesadillas?

Cook mushrooms until all moisture evaporates. Do not overfill.

Q5: Can I make it gluten-free?

Yes—use gluten-free tortillas.

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