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Baked Spinach Mushroom Quesadillas

Golden, crispy oven-baked quesadillas stuffed with savory sautéed mushrooms, garlic spinach, and gooey melted cheese. A perfect vegetarian sheet-pan dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 quesadillas
Course: Dinner, Lunch
Cuisine: Mexican, Vegetarian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 tbsp olive oil for sautéing
  • 8 oz mushrooms cremini or button, sliced
  • 10 oz fresh spinach chopped roughly
  • 2 cloves garlic minced
  • 0.5 onion small, diced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Assembly
  • 8 flour tortillas large burrito size
  • 3 cups shredded cheese Mozzarella, Monterey Jack, or Cheddar blend
  • 2 tbsp olive oil or melted butter, for brushing

Equipment

  • Baking sheet
  • Large Skillet
  • Chef's Knife
  • Pastry brush

Method
 

  1. Preheat oven to 425°F (220°C). Lightly grease two large baking sheets.
  2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add onions and cook until soft (3 mins).
  3. Add sliced mushrooms to the skillet. Cook undisturbed for 3-4 minutes to brown, then stir.
  4. Add minced garlic and fresh spinach. Cook, stirring frequently, until spinach is wilted and most liquid has evaporated. Season with salt and pepper.
  5. Lay tortillas on a flat surface. Sprinkle cheese on one half of each tortilla.
  6. Top the cheese with the spinach-mushroom mixture, then add another sprinkle of cheese on top (this glues it together).
  7. Fold the tortillas in half over the filling. Transfer to baking sheets.
  8. Brush the tops of the quesadillas with olive oil or melted butter.
  9. Bake for 8-10 minutes. Remove from oven, carefully flip each quesadilla, and bake for another 5-6 minutes until golden brown and crispy.
  10. Let cool for 2 minutes before slicing into wedges.

Notes

Ensure all liquid is cooked out of the spinach and mushrooms to prevent soggy tortillas.