Craving a restaurant-quality meal that’s ready in just 30 minutes? Look no further! These Mushroom and Spinach Tortilla Roll-Ups are an absolute game-changer for busy weeknights. A savory medley of golden-brown mushrooms, wilted spinach, and gooey mozzarella, all wrapped in a warm whole wheat tortilla and broiled to perfection. The balsamic vinegar adds a tangy depth that elevates this simple dish into something truly special. Whether you need a quick dinner, a satisfying lunch, or an elegant appetizer, these roll-ups are guaranteed to impress.
Ingredients
• 1.5 pounds / 680g sliced fresh mushrooms, such as stemmed shiitake, oyster, cremini, and/or button
• 1 tablespoon / 15 ml olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 6 cloves garlic, minced
• 2 tablespoons / 30 ml balsamic vinegar
• 2 cups / 60g fresh baby spinach
• 2 ounces / 56g fresh mozzarella cheese, cut into 1/2-inch pieces, or 1/2 cup shredded mozzarella cheese
• 2 tablespoons / 8g snipped fresh basil
• 8 8-inch whole wheat tortillas
• 1/4 cup / 28g finely shredded Parmesan cheese
Instructions
1. In an extra-large skillet, heat the olive oil over medium-high heat. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until they are golden brown and have released their moisture. Season generously with salt and pepper.
2. Add the minced garlic to the skillet and cook for 1 minute more, stirring constantly until fragrant. Pour in the balsamic vinegar, stirring to coat the mushrooms and scrape up any browned bits from the bottom of the pan. Cook for 1 minute.
3. Stir in the baby spinach, mozzarella cheese, and fresh basil. Continue to cook and stir for 1 to 2 minutes, just until the spinach has wilted and the cheese is beginning to melt. Remove from heat.
4. Preheat your broiler.
5. Spread approximately 1/4 cup of the mushroom mixture evenly over the bottom half of each tortilla. Starting from the filled edge, roll up each tortilla tightly.
6. Arrange the rolled tortillas seam-side down in a 13x9x2-inch broiler-safe baking pan. Sprinkle the tops evenly with the shredded Parmesan cheese.
7. Broil 3 to 4 inches from the heat source for 1 to 2 minutes. Watch carefully until the roll-ups are heated through and the Parmesan cheese is melted and starting to brown. Serve immediately.
Nutritional Information
• PER SERVING: 381 calories
• Total Fat: 15 g
• Saturated Fat: 5 g
• Cholesterol: 122 mg
• Sodium: 485 mg
• Carbohydrates: 51 g
• Fiber: 8 g
• Protein: 17 g
Pro Tips
• For the best flavor and texture, use a mix of different mushrooms like shiitake for earthiness, cremini for depth, and oyster for a delicate bite.
• Make it vegan by substituting the mozzarella and Parmesan with your favorite dairy-free cheese alternatives, such as a mozzarella-style shred and a nutritional yeast-based Parmesan.
• Don’t overcrowd the pan when cooking the mushrooms. Cook them in batches if necessary to ensure they brown properly rather than steam.
• Add a pinch of red pepper flakes with the garlic for a gentle kick of heat.
FAQ
Q: Can I make these mushroom spinach roll-ups vegan
A: Absolutely! To make this recipe fully vegan, simply substitute the mozzarella and Parmesan with your favorite dairy-free cheese alternatives. Many brands offer excellent mozzarella-style shreds that melt beautifully, and a sprinkle of nutritional yeast is a great substitute for Parmesan.
Q: How can I add more protein to this vegetarian recipe
A: To boost the protein, consider adding a cup of rinsed chickpeas or white beans to the mushroom and spinach filling. You could also use a high-protein or legume-based tortilla. Serving the roll-ups with a side of Greek yogurt dip or a lentil soup also increases the overall protein of the meal.
Q: Can I prepare these mushroom roll-ups in advance
A: Yes, this recipe is great for meal prep. You can prepare the mushroom and spinach filling up to 2 days ahead and store it in an airtight container in the refrigerator. When you’re ready to eat, just fill the tortillas, broil, and serve for an even faster meal.
Q: What’s the best way to store and reheat leftovers
A: Store leftover roll-ups in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat them in an air fryer or a toaster oven for a few minutes until warm and crispy. Microwaving will work but may result in a softer tortilla.
