These Spinach Mushroom Quesadillas are a crowd favorite that will satisfy everyone! Plus, they can be made ahead of time and reheated in the oven as guests arrive for the perfect appetizer or lunch option!
I just LOVE quesadillas! Having a party food blog, I knew I had to throw this classic appetizer up here. Mostly because of how EASY they are to make and reheat!!
I baked these quesadillas because they are much quicker than pan frying them! Same idea with my Baked Grilled Cheese Sticks (with tomato soup) The idea is to fit quite a few in the oven so we can serve them hot to our guests! OR simply reheat them quickly as they arrive!
This recipe is one you that everyone will love!
Fresh vs. Frozen Spinach
I highly suggest using fresh spinach. The color is more vibrant and they look much more appetizing. For some reason, frozen spinach looks almost pureed which is less appealing.
With that said, frozen spinach would work fine! It is cheaper and has less water in it, after you squeeze it out of course.
The Best Cheese For Quesadillas
The best cheese for quesadillas is a cheese that melts easily and has a mild, creamy flavor that complements the other ingredients in the quesadilla.
Here are some of the best cheeses for making quesadillas:
- Monterey Jack: This cheese is a classic choice for quesadillas because it melts easily and has a mild flavor that doesn't overpower the other ingredients.
- Cheddar: Sharp cheddar cheese can add a tangy flavor to the quesadilla and pairs well with ingredients like black beans and salsa.
- Oaxaca: This Mexican cheese is similar to mozzarella and has a stringy texture that makes it perfect for quesadillas. It has a mild, buttery flavor that works well with a variety of fillings.
- Queso blanco: This crumbly cheese has a mild flavor and a soft texture that melts easily. It's a great choice for a vegetarian or vegan quesadillas.
- Asadero: This Mexican cheese has a creamy texture and a mild flavor that makes it perfect for quesadillas. It melts easily and adds a rich, buttery flavor to the dish.
For this recipe, I used a blend of Mexican cheeses because it's easy to find and pre-shredded.
How To Make Mushroom Spinach Quesadillas
- CHAR EACH TORTILLA ahead of time by quickly tossing on the stove top! It gives them a smoky flavor that just adds a little somthin' somthin'. Definitely worth the extra time!
- Use a variety of cheeses for added flavor! A smoky cheese would be a great addition!
- Make sure you use cheeses that melt well like monterey jack and fontina. Sharp cheeses are not ideal.
- Add cheese to BOTH top and bottom of your quesadillas so it can be the 'glue' holding everything inside!
- Add fresh herbs like parsley, thyme, chives or scallions for some freshness!
- Serve with lots of yummy sides so everyone can have fun making their own specialized quesadilla. Pico de gallo, guacamole and sour cream are the most popular sides. Or try adding some sauces for dipping like, BBQ sauce, hot sauce, ranch, spicy mayo, etc.
I love mushrooms and would love any type inside my quesadilla. Choose whichever you like best!
I like cremini, chanterelle and portobella. I think white button mushrooms would be my LAST choice since I find they have the least flavor. If you can find a mushroom blend, go with that.
Can quesadillas be made ahead of time?
I highly recommend using your oven since all you really need to do is melt the cheese! If you are expecting a large crowd or throwing a party, it will make things much easier. Most people have three racks in one oven, allowing you to fit two quesadillas per baking sheet. If you cut each quesadilla into 6 slices, you will be able to serve 24 hot and cheesy quesadillas!
"What else can I add to my quesadilla?"
The possibilities are endless! Stick to ingredients that do not have a high water content to prevent soggy quesadillas.
Here are some suggestied add-ins:
- Ground meat
- Blackened chicken
- Feta cheese
Here are some other appetizers you may like!
Spinach Mushroom Quesadillas
- 8 6-8" Flour Tortillas
- 3-4 tablespoon Olive Oil
- 3-4 Sprigs Fresh Thyme
- 24 oz. Mixed Mushrooms (cremini, shiitake, oyster)
- ¼ Cup Sherry Wine
- 10 oz. Fresh Spinach Leaves
- 24 oz. Grated Cheese (Mexican Blend) ((w/ Monterey Jack))
- 1 Cup Sour Cream
- 1-2 Tbsp. Freshly Chopped Chives
- Salt and Pepper (to taste)
- Saute your mushrooms and thyme in olive oil over high heat.
- After 5 minutes, add your sherry wine to the pan and saute another minute until the alcohol cooks off.
- Add in all your spinach and saute another minute or two until the spinach is slightly wilted. (Don't worry, it will cook down) Season with salt and pepper (to taste) and remove from heat.
- Char both sides of your tortillas by placing them DIRECTLY over an open fire. You can use a grill or your stove top. (Set heat to medium). Keep a close eye so you do not burn them!
- Add cheese to one side of charred tortilla. Then add ¼ of your spinach/mushroom mixture on top of the cheese. Lastly, sprinkle more cheese and close up your quesadilla. **Each quesadilla should have about ¾ cup of cheese split between top and bottom.
- Assemble all 4 quesadillas and place onto two sheet pans (two on each). Bake at 350F for at least 5 minutes or until cheese is fully melted.
- Allow to cool slightly before cutting. (I cut mine into 6 slices.) Top with sour cream and chives for garnish!