Baked Spinach Mushroom Quesadillas are a simple, cheesy snack you can make fast.
- Baked Spinach Mushroom Quesadillas introduction
- Baked Spinach Mushroom Quesadillas — why make this recipe
- How to make Baked Spinach Mushroom Quesadillas
- Ingredients for Baked Spinach Mushroom Quesadillas
- Directions for Baked Spinach Mushroom Quesadillas
- How to serve Baked Spinach Mushroom Quesadillas
- How to store Baked Spinach Mushroom Quesadillas
- Tips to make Baked Spinach Mushroom Quesadillas
- Variation for Baked Spinach Mushroom Quesadillas
- FAQs about Baked Spinach Mushroom Quesadillas
Baked Spinach Mushroom Quesadillas introduction
Baked Spinach Mushroom Quesadillas are warm, crisp, and full of spinach and mushrooms. They cook in the oven and need little hands-on time.
If you enjoy mushroom and spinach combos, try a pasta twist with mushroom and spinach pasta for another easy meal.
Baked Spinach Mushroom Quesadillas — why make this recipe
Baked Spinach Mushroom Quesadillas are quick, low fuss, and kid-friendly. They use simple ingredients and bake all at once for a hands-free finish.
They also stretch cheese and veggies into one bite. For a quick mushroom drink to pair, check a short recipe like 5-minute mushroom latte.
How to make Baked Spinach Mushroom Quesadillas
Baked Spinach Mushroom Quesadillas are layered and folded, then baked until golden. The oven melts the cheese and crisps the tortilla for a neat finish.
Follow the steps below to get a crunchy outside and melty inside.
Ingredients for Baked Spinach Mushroom Quesadillas
- 4 tortillas (8 inch)
- Olive oil (optional, enough to lightly coat the tortillas)
- 1 cup shredded mozzarella
- 1 cup shredded cheddar
- 3 cups roughly chopped spinach
- 8 ounces sliced mushrooms
Directions for Baked Spinach Mushroom Quesadillas
- Preheat the oven to 400°F (200°C).
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside.
- Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.
- Distribute about half of each of the cheeses over half of each of the tortillas. Then layer the spinach, mushrooms, and the rest of the cheeses, and fold the other tortilla half over top.
- 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.
How to serve Baked Spinach Mushroom Quesadillas
Baked Spinach Mushroom Quesadillas are best served hot and cut into wedges. Add salsa, sour cream, or guacamole on the side.
For a fuller plate, serve with a warm side like steak shrimp mushroom loaded baked potatoes to make a dinner out of it.
How to store Baked Spinach Mushroom Quesadillas
- Cool to room temperature before storing.
- Fridge: Keep in an airtight container for up to 3 days.
- Freezer: Wrap each quesadilla in foil and freeze up to 2 months.
- Reheat in the oven or a skillet to keep them crisp.
Tips to make Baked Spinach Mushroom Quesadillas
- Microwave mushrooms first to remove extra water and avoid soggy quesadillas.
- Brush the tortillas lightly with oil for a golden outside.
- Flip halfway through baking for even browning.
- Use a mix of cheeses for better melt and flavor.
Variation for Baked Spinach Mushroom Quesadillas
- Add cooked chicken or shrimp for protein.
- Swap mozzarella for pepper jack for a spicy kick.
- Add onions or bell peppers for more crunch and color.
- Use whole wheat or corn tortillas for a different texture.
FAQs about Baked Spinach Mushroom Quesadillas
Q: Can I use fresh mushrooms instead of microwaving them?
A: Yes, but cook them in a skillet first to remove moisture so the quesadilla does not get soggy.
Q: Can I make these ahead and bake later?
A: You can assemble and store them in the fridge for a few hours, then bake when ready. Do not keep raw for more than a day.
Q: What tool can help make quesadillas easier to press?
A: A quesadilla maker or panini press can help make even heat and a sealed edge. Buy it here.
Q: Can I freeze uncooked assembled quesadillas?
A: Yes, wrap them well and freeze. Bake from frozen a bit longer and watch for browning.
Baked Spinach Mushroom Quesadillas
Ingredients
Main Ingredients
- 4 tortillas 4 tortillas (8 inch) Use your preferred type of tortillas.
- 1 cup 1 cup shredded mozzarella Mozzarella provides a great melt.
- 1 cup 1 cup shredded cheddar Cheddar adds flavor.
- 3 cups 3 cups roughly chopped spinach Fresh spinach works best.
- 8 ounces 8 ounces sliced mushrooms Microwave before use to remove moisture.
- Olive oil Optional, for brushing tortillas.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Place the mushrooms in a microwave-safe bowl, and microwave for 2 ½ to 3 minutes to soften them. Drain the mushrooms and set aside.
- Lightly brush one side of each tortilla with the olive oil (optional) and place on a baking sheet, oiled side down.
Assembly
- Distribute about half of each of the cheeses over half of each of the tortillas.
- Layer the spinach, mushrooms, and the rest of the cheeses, and fold the other tortilla half over top.
Cooking
- 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.
