Sizzling Spinach Mushroom Quesadillas Recipe: A Fun Twist

Melting cheese and golden-brown tortillas create magic when stuffed with crispy spinach mushroom quesadillas that dance with flavor.

Earthy mushrooms and tender spinach bring depth to every delectable bite.

The combination sizzles with pure comfort and excitement.

Perfectly seasoned ingredients meld together in harmony.

Packed with nutrients and incredible taste, these quesadillas offer a quick meal solution.

You can whip up this crowd-pleaser in less than 20 minutes.

Savor each bite and let the deliciousness transport you to culinary bliss.

FAQs

• Are these quesadillas vegetarian?

Yes, these baked spinach mushroom quesadillas are completely vegetarian. They’re packed with nutritious vegetables like spinach and mushrooms instead of meat.

• Can I use different types of cheese?

Absolutely! While the recipe uses mozzarella and cheddar, you can substitute with monterey jack, pepper jack, or a Mexican cheese blend for varied flavors.

• Is this recipe healthy?

These quesadillas are relatively healthy. Spinach provides iron and vitamins, mushrooms offer nutrients, and baking instead of frying reduces overall oil content. They’re a nutritious alternative to traditional fried quesadillas.

• Can I make this recipe gluten-free?

Yes, simply use gluten-free tortillas. Most other ingredients are naturally gluten-free, so it’s an easy adaptation for those with gluten sensitivities.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Calories: 400 kcal

Servings: 4

Baked Spinach Mushroom Quesadilla Ingredient List

• Olive Oil: Enhances sautéing and adds rich depth to vegetable base.
• Onion: Provides sweet aromatic base and classic savory undertone.
• Garlic Powder: Delivers concentrated garlic essence without fresh chopping.
• Paprika: Adds subtle warmth and vibrant color to the filling.
• Salt and Pepper: Essential seasoning for balancing overall taste profile.

• Mushrooms: Earthy protein-rich ingredient with meaty texture.
• Spinach: Nutrient-dense green that wilts beautifully and adds vibrant color.
• Tortillas: Soft, flexible wrap that becomes crispy when baked.

• Mozzarella Cheese: Creamy melting cheese that creates smooth texture.
• Cheddar Cheese: Sharp flavor that adds rich tangy dimension.
• Sour Cream: Cool, tangy accompaniment for serving.
• Salsa: Zesty fresh condiment to complement quesadilla.
• Guacamole: Creamy avocado-based topping for extra richness.

Tools to Fold and Bake Spinach Mushroom Quesadillas

• Large Skillet: Essential for sautéing onions, mushrooms, and spinach with even heat distribution.
• Baking Sheet: Perfect for baking quesadillas to crispy golden perfection.
• Parchment Paper: Prevents sticking and makes cleanup super easy.
• Cutting Board: Needed for chopping onions and preparing ingredients.
• Chef's Knife: Sharp tool for precise vegetable chopping.
• Spatula: Helps flip quesadillas and transfer them to the baking sheet.
• Measuring Spoons: For accurately measuring seasonings.

How to Make Baked Spinach Mushroom Quesadillas

• Fire Up the Oven

Crank the oven to 400F and grab a baking sheet. Prep it with parchment paper or a quick spray of cooking oil.

• Create the Veggie

Warm some olive oil in a skillet and toss in chopped onions. Watch them soften and dance around for a few minutes. Slide in the mushrooms and let them brown beautifully. Mix in fresh spinach until it wilts and gets all cozy. Sprinkle some garlic powder, paprika, salt, and pepper for an extra flavor punch. Let the mixture cool down a bit.

• Build Your Quesadilla Tower

Spread out tortillas and lavish them with the veggie mixture. Shower the filling with mozzarella and cheddar cheese. Top with another tortilla and give a gentle press.

• Bake to Crispy Perfection

Place the quesadillas on the baking sheet. Brush with olive oil or give a quick spray to help them turn golden. Slide into the oven and bake for 8-10 minutes. Flip them over and bake for another 5-7 minutes until they’re crisp and irresistible.

• Slice and Enjoy

Let the quesadillas rest for a moment. Cut into wedges and serve with sour cream, salsa, or guacamole for a flavor explosion.

Tips to Keep Quesadillas Crisp and Filling

• Brush tortillas with olive oil and use parchment paper to ensure even, golden-brown crispiness without excess grease.
• Prepare filling in advance and store in refrigerator for up to 3 days, making quick weeknight dinner assembly super easy.
• Swap mozzarella and cheddar with vegan cheese alternatives or nutritional yeast for a plant-based version that keeps incredible flavor.
• Add cooked black beans, shredded chicken, or crumbled tofu to the spinach-mushroom mixture for extra protein and nutritional value.
• Replace wheat tortillas with corn tortillas or gluten-free tortilla alternatives to accommodate dietary restrictions without compromising taste.

Serve Quesadillas with Salsa or Sour Cream

• Flavor Sidekick Salsa: Pair your quesadillas with a fresh homemade salsa using diced tomatoes, red onions, cilantro, lime juice, and a pinch of salt for a zesty kick.
• Creamy Dip Delight: Prepare a quick dipping sauce by mixing sour cream with chopped chives, a dash of garlic powder, and a squeeze of lime for extra tangy goodness.
• Green Garden Companion: Serve alongside a crisp mixed green salad with cucumber, avocado, and a light vinaigrette to balance the rich, cheesy quesadillas.
• Protein Power Boost: Top with shredded rotisserie chicken or black beans to add extra protein and create a more substantial meal that satisfies hunger.

Store These for Quick, Satisfying Lunches

• Store leftover quesadillas in an airtight container within the refrigerator for 3-4 days. Wrap each piece separately to maintain individual texture and prevent moisture buildup.
• Revive cold quesadillas by using a skillet or toaster oven instead of microwave. This method restores original crispiness and prevents soggy edges. Heat for 2-3 minutes on medium heat until warmed through and crisp.
• Prepare extra batches and freeze uncooked quesadillas between parchment paper layers inside a sealed freezer bag. They'll stay fresh for up to 2 months. Bake directly from frozen state, adding 5-7 extra minutes to cooking time.
• Keep filling and tortillas stored separately if meal prepping. This prevents tortillas from becoming soggy and maintains optimal freshness. Combine ingredients just before baking for best taste and texture.

Crispy Spinach Mushroom Quesadillas Recipe

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4.7 from 39 reviews

• Total Time: 30 minutes
• Yield: 5 1x

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Description

Savory Baked Spinach Mushroom Quesadillas offer a delightful Mexican-inspired comfort meal. Crisp tortillas packed with earthy mushrooms and tender spinach create a quick, satisfying dish perfect for weeknight dinners.

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Ingredients

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• 8 (medium) flour tortillas
• 1 cup (100 g) shredded mozzarella cheese
• 1 cup (100 g) shredded cheddar cheese
• 2 cups (150 g) fresh spinach, roughly chopped
• 1 cup (100 g) mushrooms, sliced
• 1 small onion, finely chopped
• 2 tbsps olive oil
• 1 tsp garlic powder
• ½ tsp paprika
• Salt to taste
• Pepper to taste
• Sour cream
• Salsa or pico de gallo
• Guacamole

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Instructions

1. Preparation: Preheat the oven to 400F (200C) and line a large baking tray with parchment paper for effortless cleanup.
2. Vegetable Sauté: In a skillet, caramelize onions in olive oil until translucent, then introduce mushrooms, cooking until they develop a rich, golden-brown color and release their earthy aroma.
3. Seasoning Blend: Incorporate fresh spinach into the mushroom mixture, allowing it to wilt gracefully. Sprinkle with garlic powder, paprika, salt, and pepper to create a harmonious flavor profile.
4. Quesadilla Assembly: Lay out tortillas and distribute the vegetable medley evenly, topping with a generous layer of mozzarella and cheddar cheese for maximum meltiness.
5. Baking Process: Carefully cover with remaining tortillas, lightly brush the exterior with olive oil, and transfer to the prepared baking sheet. Bake for 8-10 minutes until the first side turns golden and crisp.
6. Finishing Touch: Flip the quesadillas and return to the oven for an additional 5-7 minutes to ensure uniform browning. Allow a brief resting period before slicing into elegant wedges.
7. Serving Suggestion: Plate with complementary condiments such as sour cream, salsa, or guacamole to elevate the dining experience.

Notes

Master Moisture Control: Pat mushrooms and spinach dry before cooking to prevent soggy quesadillas, ensuring crisp and perfect texture.

Optimize Cheese Distribution: Spread cheese evenly near edges to create a complete seal and prevent filling from leaking during baking.

Customize Dietary Needs: Swap regular tortillas with gluten-free alternatives or use low-fat cheese for healthier versions without compromising flavor.

Enhance Flavor Depth: Experiment with additional spices like cumin or smoked paprika to elevate the overall taste profile and create a more complex culinary experience.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 5
• Calories: 320
• Sugar: 2 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 3 g
• Protein: 12 g
• Cholesterol: 30 mg