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Mushroom and Cheese Pinwheels

Delicious mushroom and cheese pinwheels that are quick to make and perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Pinwheels
  • 1 sheet sheet of puff pastry, thawed Store-bought for convenience
  • 1 cup mushrooms, finely chopped Button or cremini mushrooms work well
  • 1 cup cheese, shredded Sharp cheddar, mozzarella, or a mix for maximum flavor
  • 1 tablespoon butter For sautéing the mushrooms
  • 1 clove garlic, minced Enhances the flavor
  • to taste Salt and pepper For seasoning
  • 1 egg egg For brushing on top before baking

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a skillet, melt the butter over medium heat. Add in the garlic and mushrooms, sprinkle with salt and pepper. Sauté until the mushrooms are tender and moisture has evaporated (about 5-7 minutes).
  3. On a lightly floured surface, unfold your puff pastry and roll it out gently until thin.
  4. Spread the sautéed mushroom mixture evenly over the pastry and top with shredded cheese.
  5. Starting from one edge, carefully roll the pastry into a tight log and seal the roll by pinching the edges.
  6. Slice the roll into about 1-inch pieces and place them on a baking sheet lined with parchment paper.
  7. Beat the egg and brush it over the top of each pinwheel.
  8. Bake in the oven for about 15-20 minutes, or until golden brown and puffed up.
  9. Let them cool slightly before serving.

Notes

Don’t overfill to prevent messy pinwheels. Feel free to substitute mushrooms with spinach or other veggies. These can be made ahead and frozen before baking.