Mushroom and Cheese Pinwheels
Delicious and easy-to-make appetizers combining flaky puff pastry with a savory filling of mushrooms, garlic, and rich cheeses.
Servings: 12 pieces
Calories: 130kcal
Ingredients
For the filling
- 16 oz mushrooms, finely chopped
- 1 cup onion, finely chopped
- 1 clove garlic, minced
- 3 tablespoons olive oil for sautéing
- 1 tablespoon mayonnaise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 to 1 1/2 cups shredded mozzarella cheese to sprinkle over top
For the pastry
- 1 package puff pastry, thawed usually comes in sheets
- 1 egg beaten for egg wash
Instructions
Preparation
- In a skillet over medium-high heat, warm the olive oil until it shimmers.
- Add the finely chopped onion to the skillet and sauté until they become soft and translucent, about 3 minutes.
- Toss in the finely chopped mushrooms and cook until all the liquid evaporates, about 5–7 minutes.
- Stir in the mayonnaise, salt, black pepper, minced garlic, and grated Parmesan cheese. Allow the mixture to cool slightly.
- On a lightly floured surface, roll out two sheets of puff pastry into rectangles approximately 12×16 inches.
- Evenly spread the cooled mushroom mixture across each pastry sheet, then sprinkle with shredded mozzarella.
- Starting from the long side, roll each sheet tightly into a log shape.
- Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper.
- Brush the pinwheel logs with the beaten egg wash, slice them into 1-inch pieces, and lay them flat on the prepared baking sheet.
- Place the baking sheet in the oven and bake for 30–40 minutes or until golden and puffed.
- Allow the pinwheels to cool for a few minutes before serving them warm on a platter.
Notes
For added flavor, use fresh herbs like thyme or rosemary. You can prepare the filling in advance and refrigerate it; assemble the pinwheels when ready to bake. For dipping, consider serving with marinara or garlic aioli.