Crispy Oven-Baked Spinach and Mushroom Quesadillas
By Jason Griffith
When it comes to weeknight dinners, I am a firm believer that you shouldn’t have to choose between a healthy meal and a quick one. These Oven-Baked Spinach and Mushroom Quesadillas are the perfect middle ground. They offer the earthy, savory flavors of sautéed mushrooms and fresh spinach, all bound together by a velvety cream cheese base and plenty of melted mozzarella.
By using the oven rather than a stovetop skillet, you can make multiple quesadillas at once without standing over a hot stove. It’s a technique I’ve perfected, much like my popular sheet pan quesadillas for a crowd, and it ensures a perfectly golden, crispy exterior every single time.
Why I Love This Recipe
What sets this recipe apart is the “creamy-crunchy” contrast. Instead of just tossing loose veggies inside a tortilla, we incorporate softened cream cheese and garlic powder into the filling. This creates a rich, savory “glue” that keeps the mushrooms and spinach in place, ensuring every bite is packed with flavor.
It’s also incredibly versatile. Whether you are looking for a meatless Monday staple or a sophisticated appetizer to serve alongside a baked brie appetizer, these quesadillas fit the bill. Plus, baking them at 400°F allows the moisture from the vegetables to evaporate, preventing the dreaded “soggy tortilla” syndrome that often plagues veggie-heavy wraps.
Ingredients
- 4 Large Flour Tortillas: Burrito-sized works best for folding.
- 2 Cups Fresh Spinach: Finely chopped so it distributes evenly.
- 1 Cup Mushrooms: Cremini or white button mushrooms, thinly sliced.
- 1 Cup Cheese: Shredded mozzarella or sharp cheddar.
- 1/2 Cup Cream Cheese: Softened to room temperature for easy mixing.
- 1 tbsp Olive Oil: For sautéing the mushrooms.
- 1/2 tsp Garlic Powder: For that essential savory kick.
- Salt and Pepper: To taste.
Swaps and Notes
- The Tortillas: If you are looking for a lower-carb option, you can try a similar filling inside a 3-ingredient egg wrap.
- The Cheese: For a bit of spice, swap the mozzarella for Pepper Jack.
- The Veggies: Feel free to add diced bell peppers or caramelized onions if you have them on hand.
- Vegan Option: Use a plant-based cream cheese and a vegan shred to make this entirely dairy-free.
Step-by-Step Instructions
1. Prep the Oven and Pan
Préchauffer le four à 400°F (200°C). Line a large baking sheet with parchment paper. This is the secret to easy cleanup and ensuring the tortillas don’t stick.
2. Sauté the Mushrooms
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms. Cook them for about 5 to 7 minutes. Pro Tip: Don’t salt them immediately; let them brown first to develop a deep, umami flavor.
3. Wilt the Spinach
Add the chopped spinach to the skillet. Stir constantly for about 1–2 minutes until the spinach has completely wilted. Season the mixture with garlic powder, salt, and pepper.
4. Create the Creamy Filling
Remove the skillet from the heat. Stir in the softened cream cheese. The residual heat from the vegetables will melt the cream cheese, creating a thick, savory sauce that coats the mushrooms and spinach.
5. Assemble the Quesadillas
Lay the tortillas flat on a clean surface. Spread the mushroom and spinach mixture over exactly one half of each tortilla. Sprinkle the shredded mozzarella generously over the filling and fold the tortilla in half.
6. The Bake
Place the folded quesadillas on the prepared baking sheet. Lightly brush the tops with a little more olive oil or use a cooking spray to ensure a golden-brown finish. Bake for 10 to 12 minutes, flipping halfway through, until the edges are crispy and the cheese is bubbling.
7. Slice and Serve
Let them rest for 2 minutes before slicing into wedges. This allows the cheese to set slightly so the filling doesn’t slide out.
Tips for Success
- Drain the Veggies: If your mushrooms or spinach release a lot of liquid in the pan, drain it before adding the cream cheese. Excess moisture is the enemy of a crispy quesadilla.
- Room Temp Cream Cheese: Make sure your cream cheese is truly soft. If it’s cold, it won’t incorporate smoothly and you’ll end up with “clumps” of cheese rather than a uniform filling.
- High Heat: Don’t be afraid of the 400°F temperature. The high heat is what crisps the flour tortilla without drying out the inside.
Serving Suggestions and Pairings
These quesadillas are great on their own, but they truly shine when served with a side of fresh salsa, guacamole, or seasoned sour cream.
If you are hosting a party, I highly recommend setting up a walking taco bar and adding these quesadillas as a vegetarian option. For a full-course meal, they pair beautifully with a hearty Mexican chicken and rice casserole to feed a larger group.
Nutritional Information (Per Serving)
- Calories: 310 kcal
- Protein: 12g
- Carbohydrates: 26g
- Fat: 18g
- Fiber: 2g
Storage and Leftover Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Avoid the microwave if you want to keep them crispy. Instead, pop them back into a toaster oven or a dry skillet for 2–3 minutes per side.
- Freezing: You can freeze these before baking! Simply assemble, wrap tightly in plastic, and freeze. Bake directly from frozen, adding an extra 5 minutes to the cooking time.
More Recipes You Will Love
Final Thoughts
These Spinach and Mushroom Quesadillas prove that vegetarian meals can be just as satisfying and “crave-able” as their meat-filled counterparts. The combination of earthy mushrooms and creamy garlic cheese is a winner every time.
Did you try this recipe? I’d love to hear your thoughts! Leave a comment below or tag us on social media to show off your crispy creations. Don’t forget to follow ChefManiac for more easy weeknight dinner inspiration!
Leave a Reply