A warm kitchen filled with the aroma of sautéed mushrooms and fresh spinach cooking on the stove always brings me back to my childhood days with Mama Lou. She had this incredible knack for turning the simplest ingredients into something magical. Today, I’m sharing with you my recipe for Baked Spinach Mushroom Quesadillas, a delightful twist on a classic that my sister Ouma and I often enjoyed during cozy afternoons at Mama Lou’s house. This dish combines the earthy flavors of mushrooms with the vibrant freshness of spinach, all wrapped in a warm, crispy tortilla. It’s perfect for those times when you want something comforting yet a bit different.
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Why You’ll Love This Baked Spinach Mushroom Quesadillas
Mama Lou taught me that food is not just about sustenance; it’s about creating moments and memories. These Baked Spinach Mushroom Quesadillas capture that essence perfectly. They are easy to make, yet rich in flavor, offering a perfect balance of textures and tastes. Each bite brings a wave of nostalgia, reminding me of the cheerful laughter shared in the kitchen with Ouma as we tried to sneak in extra cheese when Mama Lou wasn’t looking.
These quesadillas are a fantastic way to incorporate more vegetables into your diet without sacrificing taste. The baking process gives the tortillas a crispness that contrasts beautifully with the soft, savory filling. They’re ideal for a casual family dinner or a gathering with friends, offering a satisfying experience that everyone will enjoy.
Ingredients You’ll Need for This Baked Spinach Mushroom Quesadillas

- 8 medium flour tortillas
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- Optional: 1 teaspoon red pepper flakes for a kick
If you’re out of mozzarella, feel free to use cheddar or Monterey Jack. For a gluten-free option, substitute with corn tortillas. The feta adds a tangy flavor that cuts through the richness, but you can also use goat cheese for a creamier texture.
Nutrition Facts
- Calories: 320 per serving
- Protein: 14g
- Fat: 16g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 3g
- Sodium: 540mg

Irresistible Baked Spinach Mushroom Quesadillas That Wow Every Time
Learn how to make delicious Baked Spinach Mushroom Quesadillas. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 8 medium flour tortillas
- 2 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 4 cups fresh spinach leaves
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 cups shredded mozzarella cheese
- 1 cup crumbled feta cheese
- Optional: 1 teaspoon red pepper flakes for a kick
If you’re out of mozzarella, feel free to use cheddar or Monterey Jack. For a gluten-free option, substitute with corn tortillas. The feta adds a tangy flavor that cuts through the richness, but you can also use goat cheese for a creamier texture.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3 minutes.
- Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-7 minutes.
- Stir in the spinach, cumin, and smoked paprika. Cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Remove from heat.
- Place a tortilla on a flat surface and sprinkle a generous amount of mozzarella and feta cheese over half of the tortilla. Spoon the spinach mushroom mixture over the cheese, then fold the tortilla in half, pressing gently to seal.
- Repeat with the remaining tortillas.
- Brush the tops of the quesadillas with the remaining olive oil and place them on the prepared baking sheet.
- Bake in the preheated oven for about 10-12 minutes, turning halfway through, until the tortillas are golden and crispy.
- Remove from the oven and let them cool slightly before cutting into wedges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Baked Spinach Mushroom Quesadillas
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions and garlic, sautéing until the onions are translucent, about 3 minutes.
- Add the mushrooms to the skillet and cook until they release their moisture and become golden brown, approximately 5-7 minutes.
- Stir in the spinach, cumin, and smoked paprika. Cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Remove from heat.
- Place a tortilla on a flat surface and sprinkle a generous amount of mozzarella and feta cheese over half of the tortilla. Spoon the spinach mushroom mixture over the cheese, then fold the tortilla in half, pressing gently to seal.
- Repeat with the remaining tortillas.
- Brush the tops of the quesadillas with the remaining olive oil and place them on the prepared baking sheet.
- Bake in the preheated oven for about 10-12 minutes, turning halfway through, until the tortillas are golden and crispy.
- Remove from the oven and let them cool slightly before cutting into wedges.
Tips for Making the Best Baked Spinach Mushroom Quesadillas
One of the secrets Mama Lou always shared was to allow the flavors to meld together by cooking the filling just long enough for the spices to infuse. Don’t rush the process; let the mushrooms caramelize to bring out their natural sweetness. Also, evenly distribute the cheese to ensure every bite is as delicious as the last.
For an extra layer of flavor, try adding a splash of balsamic vinegar to the mushroom mixture just before adding the spinach. It enhances the depth of the dish without overpowering the other ingredients.
Serving Suggestions and Pairings

These quesadillas are delightful on their own but pair wonderfully with a fresh tomato salsa or creamy avocado dip. For a heartier meal, serve them alongside a simple black bean salad or a light corn soup. Ouma always loved adding a dollop of sour cream on top, bringing a cooling contrast to the warm, melted cheese.
Storage and Reheating Tips
If you find yourself with leftovers (a rare occurrence in my home), store them in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to retain the crispiness.
You can also freeze the quesadillas before baking. Just assemble them, wrap each one individually in plastic wrap, and store them in a freezer-safe bag. When ready to enjoy, bake directly from frozen, adding a few extra minutes to the baking time.
Frequently Asked Questions
What are the main ingredients for Baked Spinach Mushroom Quesadillas?
The main ingredients for Baked Spinach Mushroom Quesadillas include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Baked Spinach Mushroom Quesadillas?
The total time to make Baked Spinach Mushroom Quesadillas includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Baked Spinach Mushroom Quesadillas ahead of time?
Yes, Baked Spinach Mushroom Quesadillas can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Baked Spinach Mushroom Quesadillas?
Baked Spinach Mushroom Quesadillas pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Baked Spinach Mushroom Quesadillas suitable for special diets?
Depending on the ingredients used, Baked Spinach Mushroom Quesadillas may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
These Baked Spinach Mushroom Quesadillas are more than just a meal; they’re a bridge to cherished memories and a testament to the joy of cooking with loved ones. Every time I make these, I’m reminded of the patience and love Mama Lou infused into her cooking, and the laughter Ouma and I shared in her kitchen. I hope this recipe brings you the same warmth and joy, creating new memories for you and your loved ones to cherish.