Spinach Mushroom Tortilla Pinwheels Recipe – Easy Egg Roll Appetizer

Last Updated on 2 months by Neha Deshmukh

Spinach Mushroom Tortilla Pinwheels Recipe – Easy Egg Roll Appetizer

Hey everyone! If you’re looking for a super quick, kid-friendly snack or appetizer that’s packed with veggies, you have to try these Spinach Mushroom Tortilla Pinwheels. I first made these when my little one was being a particularly picky eater, and honestly, they were a lifesaver! They’re so easy to customize, and disappear in minutes. Plus, they’re a fun way to sneak in some extra greens. Let’s get cooking!

Why You’ll Love This Recipe

These tortilla pinwheels are seriously the best for a few reasons. They come together in under 15 minutes – perfect for busy weeknights or when unexpected guests pop over. They’re also incredibly versatile. You can easily swap out the veggies or cheese to suit your taste. And let’s be real, who doesn’t love anything you can eat with your hands?

Ingredients

Here’s what you’ll need to make these delicious pinwheels:

• 3 white button mushrooms
• 0.5 cup baby spinach (about 30g)
• 1 egg
• 1 medium flour tortilla (about 20cm diameter)
• 0.25 cup grated cheese (about 30g)
• Pinch of salt
• 1 tablespoon oil

Ingredient Notes

Okay, let’s talk ingredients! A few little tips from my kitchen to yours:

• Tortilla Type: I usually use plain flour tortillas for these, but whole wheat work great too! You can even find flavored tortillas (spinach, tomato) to add an extra layer of flavor.
• Cheese Variations: Cheddar is a classic, but feel free to experiment! Monterey Jack, mozzarella, or even a sprinkle of Parmesan would be yummy.
• Mushroom Options: White button mushrooms are mild and readily available, but cremini or even shiitake mushrooms would add a more earthy flavor. Just make sure to slice them thinly.

Step-By-Step Instructions

Alright, let’s make some pinwheels!

1. First, thinly slice your mushrooms. Heat the oil in a skillet over medium heat. Add the mushrooms and cook for about 2 minutes, until they’re lightly browned. Don’t add salt yet – it draws out the moisture and they won’t brown as nicely.
2. Now, toss in the chopped spinach and a pinch of salt. Stir for about 30 seconds, just until the spinach wilts. It doesn’t need to cook for long!
3. In a small bowl, whisk the egg with a pinch of salt. Pour the whisked egg evenly over the mushroom and spinach mixture in the skillet. Let it set for about a minute, until it starts to firm up.
4. Sprinkle the grated cheese over the egg. Then, gently place the tortilla over the cheese. Press down lightly to help everything stick together.
5. Carefully flip the tortilla over and cook for another minute, until the other side is lightly golden. Transfer the whole thing to a cutting board.
6. While the tortilla is still warm, roll it up tightly like a burrito. Using a serrated knife, slice the roll into pinwheels about 2-3cm thick. And that’s it!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the skillet when cooking the mushrooms. This will steam them instead of browning them.
• Make sure the tortilla is warm and pliable. This will make it easier to roll without cracking.
• A serrated knife is your best friend for slicing pinwheels cleanly.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level: Add a pinch of red pepper flakes to the mushroom mixture for a little heat. My husband loves this!
• Cheese Options: As mentioned before, experiment with different cheeses. A blend of cheddar and Monterey Jack is always a winner in our house.
• Gluten-Free Tortilla Adaptations: Simply use gluten-free tortillas! They’re widely available these days.
• Make-Ahead Instructions: You can cook the mushroom and spinach mixture ahead of time and store it in the fridge for up to 24 hours. Then, just assemble the pinwheels when you’re ready to eat.

Serving Suggestions

These pinwheels are great on their own, but they’re even better with a dipping sauce! Try serving them with:

• Ranch dressing
• Sriracha mayo
• A simple yogurt dip with herbs

They also make a fantastic addition to a lunchbox or party platter.

Storage Instructions

Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 2 days. They’re best enjoyed cold or at room temperature.

FAQs

Let’s answer some common questions:

• Can I use different vegetables in these pinwheels? Absolutely! Bell peppers, onions, or even grated carrots would be delicious.
• What’s the best way to prevent the pinwheels from falling apart? Make sure the tortilla is warm and pliable, and press down firmly when rolling.
• Can these be made ahead of time and refrigerated? Yes, but the tortilla might become a little soggy. It’s best to assemble them right before serving.
• What kind of cheese works best in this recipe? Cheddar, Monterey Jack, and mozzarella are all great options.
• Is it possible to bake these pinwheels instead of cooking them on the stovetop? You can! Bake them at 180°C (350°F) for about 10-15 minutes, or until golden brown and bubbly.

Enjoy! I hope you and your family love these Spinach Mushroom Tortilla Pinwheels as much as we do. Let me know in the comments if you try them and what variations you come up with!