Baked Spinach Mushroom Quesadillas

Hey y’all! Paisley Hart here, from Easy Peasy Recipes, and I’m so glad you’ve wandered into my little corner of the internet. Today, I’m sharing a recipe that’s near and dear to my heart: Baked Spinach Mushroom Quesadillas. These aren’t just any quesadillas, mind you. They’re packed with flavor, oozing with cheesy goodness, and baked to golden perfection. You see that picture? That crispy, golden brown exterior is just begging for a bite!

These quesadillas remind me of lazy Sunday afternoons at my Grandma Rose’s house. The aroma of simmering sauces and freshly baked bread always filled the air, and there was always something delicious bubbling away on the stove. Grandma Rose wasn’t a fancy cook, but everything she made was bursting with love and simple, honest-to-goodness flavor. These Baked Spinach Mushroom Quesadillas capture that same spirit – easy to make, comforting, and absolutely delicious. They’re the perfect dish for a casual weeknight dinner, a fun weekend lunch, or even a game day snack. Trust me, once you try these, they’ll become a family favorite, just like they are at my house!

Why You’ll Love This Recipe

• Simple and Satisfying: Perfect for busy weeknights or lazy weekends, these quesadillas come together in a snap.
• Packed with Flavor: The combination of earthy mushrooms, spinach, and melty cheese is a true crowd-pleaser.
• Versatile and Customizable: Feel free to add your favorite ingredients – I’ll share some tasty twists later on!
• Kid-Approved: My little ones gobble these up, and I bet yours will too.
• Comfort Food at Its Finest: These Baked Spinach Mushroom Quesadillas are warm, cheesy, and oh-so-satisfying – just like a hug from Grandma Rose.
• Perfect for Sharing: Double or triple the recipe for potlucks, parties, or any gathering where you want to share the love.

What You’ll Need (Ingredients)

• 4 tortillas (8 inch): I like to use flour tortillas for these quesadillas, but you can also use corn or whole wheat. Look at that stack of tortillas in the photo – just waiting to be transformed!
• Olive oil (optional, enough to lightly coat the tortillas): A little olive oil adds a nice crispness to the quesadillas, but it’s totally optional.
• 1 cup shredded mozzarella: Mozzarella is my go-to for melting cheese, but feel free to use your favorite.
• 1 cup shredded cheddar: Cheddar adds a sharp, tangy flavor that complements the spinach and mushrooms beautifully.
• 3 cups roughly chopped spinach: Fresh spinach is best, but you can also use frozen (just make sure to thaw and squeeze out any excess water).
• 8 ounces sliced mushrooms: I usually use cremini mushrooms, but any variety will work. My grandpa used to grow his own mushrooms, and I swear they tasted like magic.

Let’s Make It Together

Step 1: Preheat & Prep

Preheat your oven to 400°F (200°C). While the oven is heating up, grab a baking sheet and lightly grease it with cooking spray or a little olive oil.

Step 2: Soften the Mushrooms

Place the sliced mushrooms in a microwave-safe bowl and microwave for 2 ½ to 3 minutes to soften them up. This helps to remove some of the moisture and prevent the quesadillas from becoming soggy. Drain the mushrooms and set them aside.

Step 3: Oil the Tortillas (Optional)

If you like a little extra crispiness, lightly brush one side of each tortilla with olive oil. This step isn’t strictly necessary, but it adds a lovely golden brown crust.

Step 4: Assemble the Quesadillas

Place the oiled tortillas (oiled side down) on the prepared baking sheet. Distribute about half of each cheese (mozzarella and cheddar) over half of each tortilla. Then layer the spinach and softened mushrooms on top of the cheese, followed by the remaining cheese.

Step 5: Fold and Seal

Fold the other half of each tortilla over the filling to create a half-moon shape. Gently press down on the edges to help seal the quesadillas.

Step 6: Bake to Golden Perfection

Bake the quesadillas for about 6 minutes, then carefully flip each one over and bake for another 6-7 minutes, until the cheese is melted, bubbly, and the tortillas are golden brown and crispy. Aren’t they beautiful in that photo?

Step 7: Cool Slightly & Slice

Remove the baking sheet from the oven and let the Baked Spinach Mushroom Quesadillas cool for a few minutes before slicing. This helps the cheese set up a bit and prevents it from oozing out everywhere when you cut into them.

Step 8: Serve & Enjoy!

Slice each quesadilla into wedges and serve immediately. These are delicious on their own, or with your favorite dipping sauces.

Paisley’s Secrets for Success

• Don’t overcrowd the quesadillas: Too much filling can make them difficult to fold and bake evenly.
• Use pre-shredded cheese for convenience: But if you have the time, shredding your own cheese will result in a creamier, meltier filling.
• Microwave the mushrooms: This step is key to preventing soggy quesadillas.
• Don’t skip the flipping: Flipping the quesadillas ensures that both sides get nice and crispy.
• Let them cool slightly before slicing: This helps the cheese set up and prevents a messy situation.
• Get creative with your fillings: I’ll share some tasty variations below!
• Most importantly, have fun! Cooking should be a joy, not a chore.

Tasty Twists to Try

• Spicy Fiesta: Add some chopped jalapeños or a sprinkle of chili powder to the filling for a kick.
• Mediterranean Medley: Swap the spinach for sun-dried tomatoes and artichoke hearts, and add a sprinkle of feta cheese.
• BBQ Chicken: Shredded cooked chicken, barbecue sauce, and red onion make a delicious and hearty filling.
• Breakfast Quesadillas: Scrambled eggs, bacon, and cheddar cheese are a perfect way to start the day.
• Sweet Potato & Black Bean: Roasted sweet potato, black beans, and corn create a flavorful vegetarian option.

How I Love to Serve This

• Weeknight Dinner: Pair these Baked Spinach Mushroom Quesadillas with a simple salad or a bowl of soup.
• Game Day Snack: Cut them into smaller wedges and serve with your favorite dipping sauces.
• Lunchbox Surprise: Pack them cold and they’ll be just as delicious at room temperature.
• Party Appetizer: Arrange them on a platter with other finger foods for a crowd-pleasing spread.
• Weekend Brunch: Serve them with a side of scrambled eggs and fresh fruit.

Pull Up a Chair & Chat

I’d love to hear from you! Have you tried these Baked Spinach Mushroom Quesadillas? What are your favorite quesadilla fillings? Share your stories and variations in the comments below – I always love hearing from my Easy Peasy Recipes family!

Final Thoughts

So there you have it – my Grandma Rose-inspired Baked Spinach Mushroom Quesadillas. I hope you give this recipe a try and that it brings a little bit of cozy comfort to your kitchen. Happy cooking, y’all!

FAQs About Baked Spinach Mushroom Quesadillas

• Can I make these ahead of time? Yes, you can assemble the quesadillas ahead of time and store them in the refrigerator for up to 24 hours before baking.
• Can I freeze these? Absolutely! Bake the quesadillas as directed, then let them cool completely. Wrap them individually in plastic wrap and freeze for up to 3 months. Reheat in the oven or microwave.
• What can I substitute for spinach? Kale, Swiss chard, or even arugula would be delicious substitutes for spinach.
• Can I use different types of cheese? Of course! Monterey Jack, pepper jack, or even a blend of Mexican cheeses would be great.
• My quesadillas are soggy. What did I do wrong? Make sure to microwave the mushrooms to remove excess moisture before adding them to the filling. Also, avoid overcrowding the quesadillas.
• Can I cook these in a skillet instead of baking them? Yes, you can! Heat a little oil in a skillet over medium heat and cook the quesadillas for a few minutes per side, until golden brown and the cheese is melted. You might need to do this in batches.
• What dipping sauces go well with these? Sour cream, salsa, guacamole, or even a simple ranch dressing would be delicious.