Mushroom Spinach Pinwheel is a quick and easy healthy vegetarian pinwheel dish. It takes just 15 minutes to make. You can serve it as a snack in parties, easy to pack for picnics, and it is my kid’s fav lunch box.
Mushroom Spinach Pinwheel for Kid’s Lunch Box
I have been meaning to do a lunch box series for quite some time now, and finally started with this post.
Avyan started 3rd Grade this year, and he doesn’t like too much food in his lunch box. And I prefer to give food that he can eat comfortably, and he can finish happily.
He mostly prefers finger food and this Mushroom Spinach Pinwheel fits perfectly in that category. It takes me barely 10 to 15 minutes to prepare.
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To make Avyan’s lunch box a balanced happy meal, I just focus on making one main dish that is often something carb, and then the rest is typically fresh fruits, or vegetables, assorted nuts and something sweet.
Ingredients you need for Mushroom Spinach Pinwheel
Mushroom – Any variety that you like will work, I use white button mushroom or the brown mushroom based on what I have in hand.
A good substitute would be to use thinly sliced zucchini, eggplant or squash too. I just to try to incorporate some veggies if I can.
Spinach – I definitely go for baby spinach and chop it roughly, so it cooks in seconds.
Egg – You can use vegan eggs too or use just cheese to bind it to the tortilla.
Cheese – I don’t go for any fancy cheese. I always keep some pre shredded cheese from Costco for such meals that I need to make on a rush. I used Mozerrela here, but you can use whatever variety of cheese you have in hand.
Tortilla – Tortilla is one pantry ingredient that is always stocked in my panty. I used flour tortilla as it easy to roll and slice.
You can use left over roti/paratha (most Indian kitchen always has some in the refrigerator) or use frozen paratha too. If you are using frozen paratha, then definitely cook the paratha before making the pinwheel.
For lunch box with minimal morning hours, I always make with tortilla.
Can you make this pinwheel in advance?
You absolutely can make it the previous day, store in an air tight container in the refrigerator.
Next day, use your air fryer or oven to warm it for 5 to 10 minutes before packing in the lunch box.
Other Variations you can try to add in the pinwheel
Crumble tofu or paneer will make a great addition as it will cook very fast.
If you have some sausage rolls, or shrimp, you could slice it super thin and then add those instead of the mushroom.
Left over roasted chicken can be shredded and added.
You can also stir fry some precut, assorted frozen veggies too, then add the egg or cheese to bind it to the tortilla.
Please note that I am adding the variations keeping a 3rd grader in mind. The same pinwheel can be uplifted and made fancy or more filling for grown ups and for parties.
I will be sharing more such kid’s lunch boxes that you can try and most of them will be on the similar ground with one main dish paired with few other small items that he would like to munch along.
LINK to the lunch box shown here. This is not too big and perfect for his age!
We parents often tend to think that kids are getting bored with a certain kind of lunchbox, and we try to add too much variety. In my experience, when they like something, they don’t mind repeating it for several weeks.
So, I don’t fuss any more and give his favorite on repeat. Less work for me and the lunch box comes back empty.
Recipes to try using flour Tortilla
Mushroom Spinach Pinwheel (Kid’s Lunch Box)
- 3 white button mushrooms
- 1/2 cup baby spinach roughly chopped
- 1 egg
- 1 medium size flour tortilla
- 1/4 cup grated cheese of your choice
- pinch of salt
- 1 tablespoon oil
- Rub the mushroom with a clean kitchen towel and slice it thin.
- In a heavy bottom skillet, pour the oil and bring it to medium heat, then scatter the mushroom but don't add salt. Let it brown for 2 minutes by stirring it around.
- While that happens, whisk the egg and add a pinch of salt to it.
- Once the mushrooms are slightly brown, add the spinach and add a tiny pinch of salt (remember salt it already added to the egg while whisking)and stir around for 30 seconds.
- Then spread it out evenly and pour the egg on top and spread that out evenly too.
- Spread the grated cheese and place the tortilla on top. Let the egg cook and bind everything. It will take 1 minute. Then release the edges and flip the tortilla. Cook the other side for few seconds to 1 minute and then take it to a chopping board.
- While it's still a little warm, roll the tortilla. Now you could either pack it in a lunch box as a roll or, using a serrated knife, slice small pinwheels.