Savory Mushroom & Cheese Pinwheels are a delicious appetizer made with puff pastry, mushrooms, and a blend of cheeses.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:22 minutes
Total Time:42 minutes
Yield:12-16 pinwheels 1x
Category:Appetizer
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 sheet frozen puff pastry, thawed
8 oz mushrooms, finely chopped
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons cream cheese, softened
1 large egg
1 tablespoon water
1 tablespoon chopped fresh parsley, optional
Instructions
Preheat the oven. Heat the oven to 400°F. Line a baking sheet with parchment paper.
Cook the mushrooms. Heat the olive oil and butter in a skillet over medium heat. Add the chopped mushrooms and cook for 6–8 minutes, stirring occasionally, until their moisture evaporates and they turn golden.
Season the filling. Add the garlic, salt, black pepper, and thyme. Cook for another minute, then remove from the heat. Let the mushrooms cool completely to prevent the pastry from becoming soggy.
Prepare the pastry. Unfold the thawed puff pastry onto a lightly floured surface. Gently roll it into a rectangle if needed.
Spread the cheese. Spread the softened cream cheese evenly over the pastry, leaving a small border around the edges. Sprinkle the mozzarella and Parmesan over the cream cheese.
Add the mushrooms. Distribute the cooled mushroom mixture evenly over the cheese. Sprinkle with chopped parsley if desired.
Roll the pastry. Starting from one long edge, roll the pastry tightly into a log. Place it seam-side down. Refrigerate for 10–15 minutes to make slicing easier.
Slice the pinwheels. Using a sharp knife, cut the log into 12–16 slices, approximately 1/2–3/4 inch thick. Arrange them on the prepared baking sheet, leaving space between each piece.
Apply the egg wash. Beat the egg with the water and lightly brush the exposed pastry edges.
Bake until golden. Bake for 18–22 minutes, or until the pastry is puffed, golden brown, and the cheese is bubbling.
Cool and serve. Let the pinwheels rest on the baking sheet for 5 minutes before transferring them to a serving plate. Garnish with extra parsley if desired.
Notes
For a vegetarian option, ensure that the cheeses used are rennet-free.
These pinwheels can be made ahead of time and frozen before baking.
Feel free to add other herbs or spices to the mushroom filling for extra flavor.