Crispy golden tortillas filled with savory mushrooms, spinach, garlic, and melted cheese. These easy baked quesadillas make a delicious lunch, snack, or light dinner.

Yield: 4 quesadillas
Prep Time: 15 minutes
Bake Time: 12–16 minutes
Total Time: About 30 minutes

 Ingredients

For the Filling

• 8 oz (225 g) mushrooms, finely sliced
• 3 cups fresh spinach, roughly chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• ½ tsp paprika
• ¼ tsp black pepper
• ½ tsp salt
• ½ cup (50 g) shredded mozzarella
• ½ cup (50 g) shredded cheddar or Monterey Jack
• ¼ cup (25 g) crumbled feta, optional

For the Quesadillas

• 8 medium flour tortillas
• 1–2 tbsp olive oil or cooking spray

Optional Serving Ideas

• Greek yogurt or sour cream
• Salsa
• Guacamole
• Fresh cilantro
• Lime wedges

 Instructions

1. Preheat the oven

Preheat your oven to 400°F (200°C).

Line a large baking sheet with parchment paper.

2. Cook the mushrooms

Heat olive oil in a large skillet over medium-high heat.

Add the diced onion and cook for 2–3 minutes.

Add the mushrooms and cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and most of their moisture has evaporated.

3. Add spinach and garlic

Add the chopped spinach and minced garlic.

Cook for 1–2 minutes, stirring, until the spinach wilts.

Add oregano, paprika, salt, and black pepper.

Remove from the heat and let the mixture cool slightly.

Important: If the filling looks watery, cook another minute or two. A drier filling helps keep the quesadillas crispy.

4. Add the cheese

Stir the mozzarella, cheddar, and optional feta into the slightly cooled vegetable mixture.

5. Assemble

Place 4 tortillas on the prepared baking sheet.

Spread the spinach-mushroom filling over half of each tortilla, leaving a small border around the edge.

Fold each tortilla over to form a half-moon.

Lightly brush or spray the tops with olive oil.

6. Bake

Bake for 6–8 minutes.

Carefully flip the quesadillas and bake for another 5–8 minutes, until the tortillas are golden brown and crispy and the cheese is melted.

7. Rest and slice

Let them rest for 2–3 minutes.

Cut into wedges and serve warm.

 Tips for Crispy Quesadillas

• Cook the mushrooms until their excess water has evaporated.
• Don’t overfill the tortillas.
• Use a moderate amount of cheese so the filling doesn’t spill out.
• Brush the tortillas lightly with oil rather than soaking them.
• Let the quesadillas rest briefly before slicing.

 Air Fryer Option

You can also make these in an air fryer.

1. Preheat to 375°F (190°C).
2. Assemble the quesadillas.
3. Lightly spray both sides with oil.
4. Air fry for 6–9 minutes, carefully flipping halfway.
5. Cook until golden and crisp.

Cook in batches if necessary so the air can circulate.

 Nut & Allergy Information

The basic recipe contains no peanuts or tree nuts.

Potential allergens:

• Milk/dairy: mozzarella, cheddar, feta
• Wheat/gluten: regular flour tortillas

Gluten-free

Use certified gluten-free tortillas.

Dairy-free

Use your favorite dairy-free shredded cheese and omit the feta.

Always check packaged ingredients for allergen and cross-contact information when preparing food for someone with a serious allergy.

 Easy Variations

 Spicy

Add diced jalapeño or ¼ tsp chili flakes.

 Mediterranean

Add chopped sun-dried tomatoes and feta.

 Protein Boost

Add ½ cup drained black beans or chickpeas.

 Extra Garlic

Add another clove of garlic and a little fresh parsley.

Avocado

Serve with fresh avocado or guacamole.

 Recipe Q&A

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much water as possible before adding it.

Can I use other mushrooms?
Yes. Cremini, button, portobello, or a mushroom mixture all work well.

Can I make them ahead?
Yes. Prepare the filling ahead and refrigerate it for up to about 2 days. Assemble and bake when ready.

How do I keep them from becoming soggy?
Cook the mushrooms until most of their moisture has evaporated and squeeze frozen spinach very dry.

Can I freeze them?
Yes. Cool the cooked quesadillas completely, wrap individually, and freeze. Reheat in an oven or air fryer for the best texture.

How long do leftovers last?
Store refrigerated in an airtight container and use within 3–4 days.

Can I make these without cheese?
Yes, although the filling won’t have the same creamy, melty texture.

 Approximate Nutrition

Per quesadilla, assuming 4 servings:

• Calories: ~350–400 kcal
• Protein: ~16–20 g
• Carbohydrates: ~35–40 g
• Fat: ~18–20 g
• Fiber: ~3–5 g

Nutrition is approximate and depends on the tortillas, cheese, and amount of oil used.

 Best Served With

• Fresh salsa
• Guacamole
• Greek yogurt
• Tomato cucumber salad
• Black bean salad
• Fresh lime
• Roasted vegetables

 Social Media Caption

BAKED SPINACH MUSHROOM QUESADILLAS

Crispy golden tortillas filled with garlicky mushrooms, fresh spinach, and plenty of melty cheese!

An easy vegetarian lunch, snack, or light dinner that the whole family will love.