Baked Spinach Mushroom Quesadillas

 

🧀 Baked Spinach Mushroom Quesadillas – Crispy, Cheesy & Packed with Flavor!

Looking for a delicious meatless meal that’s comforting, cheesy, and bursting with flavor? These Baked Spinach Mushroom Quesadillas are exactly what you need. They’re oven-baked to crispy perfection, packed with sautéed mushrooms and spinach, and oozing with melty cheese — all without the mess of pan-frying!

Perfect for lunch, dinner, or even meal prep, this recipe is a healthy twist on a comfort food favorite that you’ll want to make again and again.

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🌟 Why You’ll Love These Quesadillas

• ✅ Oven-Baked = Less Mess – No standing over a hot skillet!

• ✅ Vegetarian-Friendly – A satisfying meatless option.

• ✅ Perfectly Crispy – Baked to golden perfection every time.

• ✅ Great for Meal Prep – Reheat beautifully in the oven or toaster.

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📝 Ingredients

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cups mushrooms, sliced (button, cremini, or your choice)

• 2 cups fresh spinach (or 1 cup frozen, thawed and squeezed dry)

• Salt and pepper, to taste

• 1 tsp garlic powder or 1 clove garlic, minced

• 1 ½ cups shredded mozzarella or Monterey Jack cheese (or a mix)

• 4 large flour tortillas

• Optional: red pepper flakes, herbs, or a sprinkle of parmesan

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👨‍🍳 How to Make Baked Spinach Mushroom Quesadillas

1. Preheat Oven:
   Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

2. Sauté the Filling:
   In a skillet over medium heat, warm the olive oil. Add chopped onion and cook until soft (about 2–3 minutes).
   Add mushrooms and cook until browned and their moisture is released (5–6 minutes).
   Stir in spinach and garlic. Cook until spinach is wilted. Season with salt, pepper, and any other spices you like.

3. Assemble the Quesadillas:
   Place a tortilla on a flat surface. Spread the mushroom-spinach mixture over half, sprinkle with cheese, then fold over. Repeat with remaining tortillas.

4. Bake:
   Arrange quesadillas on your prepared baking sheet. Lightly brush or spray the tops with oil for extra crispiness.
   Bake for 10–12 minutes, flipping halfway, until golden brown and crisp.

5. Slice & Serve:
   Let them cool slightly, then cut into wedges. Serve with sour cream, salsa, or guacamole!

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🍽️ Serving Suggestions

• Serve with a side of black beans, salad, or rice.

• Great with dipping sauces like chipotle mayo or Greek yogurt dip.

• Add a fried egg on top for a brunch twist!

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🧊 Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 3 days.

• Reheat: Bake or toast for 5–7 minutes at 350°F to get the crispiness back (avoid microwaving if possible).

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🥄 Recipe Tips & Variations

• Add Protein: Toss in black beans, shredded rotisserie chicken, or tofu.

• Go Vegan: Use plant-based cheese and butter or oil.

• Switch It Up: Try kale instead of spinach, or use different cheeses like feta or goat cheese for a tangy twist.

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Final Thoughts

These Baked Spinach Mushroom Quesadillas are the kind of simple, flavorful meal that feels indulgent but is packed with veggies and wholesome ingredients. With minimal cleanup and maximum taste, they’re a winning option for busy weeknights, casual entertaining, or a cozy night in.

Give them a try — your taste buds (and your oven) will thank you! 🌿🧀🔥