Baked Spinach Mushroom Quesadillas

Overhead close up shot of multiple slices of spinach mushroom quesadillas on a white plate with fresh parsley on the side.

4.86 from 162 votes

These are crispy, delicious, and chock full of nutrition. And baking these quesadillas allows you to make many at once, so you can feed your hungry family quickly and easily!

Prep Time10

Cook Time15

Total Time25

Servings:

Author: Kristin

Ingredients

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Place the mushrooms in a microwave-safe bowl, and microwave for 2 minutes to soften them. Drain the mushrooms and set aside.
8 ounces sliced mushrooms
Place each tortilla on a baking sheet, draping half over the edge so that they all fit.
4 tortillas
Distribute about half of the each of the cheeses over the part of each of the tortillas that are on the baking sheet. Then layer the spinach, then the mushrooms, then the rest of the cheeses.
1 cup shredded mozzarella, 1 cup shredded cheddar, 5 ounces baby spinach
Fold the other half of the tortillas over top and lightly press down.
Bake the tortillas for about 6 minutes, then flip each over and bake for another 6-7 minutes, until the cheese is melted and the outside of the tortillas is brown.

Notes

Prep Tips:

You can save time by using pre-sliced mushrooms.
Microwaving the mushrooms first helps release moisture so the quesadillas stay crisp instead of soggy.
You can use just one type of cheese instead of two if it's easier.
If you want extra-crispy tortillas, brush a light layer of olive oil on the outside before baking.

Variation Suggestions:

Try adding onions, bell peppers, or tomatoes for more flavor and color. If you like, cook them in the microwave for a couple of minutes first to soften them a bit.
Swap the cheese for Monterey Jack or pepper jack for a little kick.
Add cooked chicken, turkey, or black beans for more protein.
You can use different tortillas such as whole wheat, spinach, or low-carb.

Serving Suggestions:

Serve with salsa, guacamole, sour cream, or Greek yogurt for dipping.
Pair with a simple salad, soup, or rice and beans to make it a full meal.
Cut into wedges for an easy appetizer or game-day snack.

Storage Info for Leftovers:

Store cooled quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or air fryer to keep them crispy. You can also use the microwave but the tortillas will not crisp up.
If freezing, separate each quesadilla with parchment paper and store in a freezer-safe bag for up to 2 months. Reheat directly from frozen at 375°F until hot and melty.

Air Fryer Option:

Assemble the quesadillas as directed, then cook in the air fryer at 370 degrees F for 6-8 minutes, flipping halfway through, until the cheese is melted and the tortillas are golden and crisp. Depending on your air fryer size, you may need to cook them in batches.

Nutrition