Mushroom and Cheese Pinwheels
Mushroom and Cheese Pinwheels are bite-sized treats combining the rich flavors of sautéed mushrooms and gooey melted cheese wrapped in flaky puff pastry, perfect as appetizers or snacks.
Servings: 8 pieces
Calories: 180kcal
Ingredients
For the filling
- 16 oz mushrooms, finely chopped Earthy panels of flavor that create a hearty filling.
- 1 medium onion, finely chopped Sweet when cooked, it adds depth to the filling.
- 1 clove garlic, minced A fragrant touch that elevates the dish’s aroma.
- 3 tablespoons olive oil Adds richness and a slight fruity flavor to the mushrooms.
- 1 tablespoon mayonnaise Adds creaminess and helps bind the mushroom filling.
- 1/4 teaspoon salt Enhances the natural flavors of the ingredients.
- 1/4 teaspoon black pepper A hint of spice to liven up the filling.
- 1/2 cup grated Parmesan cheese Nutty and salty, it complements the mushrooms beautifully.
- 1 to 1 1/2 cups shredded mozzarella cheese Melts beautifully for that gooey cheese finish.
For the pastry
- 1 package puff pastry, thawed Flaky and buttery, this will be the foundation of your pinwheels.
- 1 egg beaten (for egg wash) Gives the pinwheels a beautiful golden color when baked.
Instructions
Preparation
- In a large skillet over medium-high heat, heat the olive oil. Once hot, add the finely chopped onion and sauté until it’s soft and translucent, about 3-4 minutes.
- Add the chopped mushrooms and cook until all the liquid from the mushrooms evaporates. This step is crucial to prevent soggy pinwheels!
Mixing the Filling
- Once your mushrooms are ready, remove the pan from heat and let it cool slightly. Stir in the mayonnaise, salt, black pepper, minced garlic, and grated Parmesan cheese until everything is well combined. Set aside to cool completely.
Preparing the Puff Pastry
- On a lightly floured surface, roll out the thawed puff pastry sheets to about 12x16 inches, ensuring they are even and smooth.
Assembling the Pinwheels
- Spread the cooled mushroom mixture evenly over each sheet of puff pastry, leaving a small border around the edges.
- Sprinkle shredded mozzarella cheese generously over the filling. Carefully roll each pastry sheet tightly from the long side into a log, making sure to seal the edges.
Baking
- Preheat your oven to 365°F (185°C) and line a baking sheet with parchment paper. Brush the logs with the beaten egg wash for a shiny finish.
- Slice each log into 1-inch pieces and place them flat on the prepared baking sheet.
Final Baking
- Bake in the preheated oven for 30–40 minutes, until they are golden brown and puffy. Remove from the oven and let them cool for a few minutes before serving warm.
Notes
For the best results, use fresh mushrooms. You can also experiment with different cheeses and herbs. If the puff pastry becomes too soft, refrigerate for 10 minutes before rolling.