Our mushroom pinwheels recipe is packed with savory, cheesy flavor. Use a flavorful mixture of button, cremini and shiitake mushrooms for extra flavor!

They’re easy enough to make as a warm and filling afternoon snack and elegant enough to serve to company as an appetizer! What’s more, you can prepare this dish in advance then keep refrigerated until it’s ready to be baked.

We chose pungent, semi-firm cheese for this recipe (think Asiago, Fontina and Gruyere), but you can easily substitute any of your favorite ‘melting’ cheeses like Monterey Jack or mozzarella!

Mushroom pinwheels recipe

mushroom pinwheels recipe

Mushroom lovers of the world unite—we combined mushrooms with yummy, flaky puff pastry and cheese in these mushroom pinwheels!

Ingredients
 

Yield: 16 pinwheels
No ratings yet
Leave a Review
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 lb button mushrooms, or cremini, shiitake or mixture, sliced
  • 1 - 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp dried thyme, or 1 tsp fresh thyme
  • 1 sheet puff pastry, defrosted
  • 1 egg, well-beaten
  • 1 cup Asiago cheese, grated, or Fontina or Gruyere cheese
  • 2 Tbsp Parmesan cheese, grated
  • garlic salt

Instructions
 

  • Preheat oven to 400 degrees then line a baking sheet with parchment paper. Heat butter and olive oil together in a large skillet over medium-high heat. Add mushrooms then cook, stirring only as needed for about 8–10 minutes, until mushrooms are golden brown and tender.
  • Add garlic, salt, pepper and thyme then cook for 2 additional minutes then transfer mushrooms to a plate or tray and let them to come to room temperature. Unfold puff pastry sheet on a lightly-floured surface then pinch together seams. Roll out slightly to form a 12" x 12" square then brush top with beaten egg.
  • Top with grated cheeses, leaving a ¼" border around the edges. Coarsely chop the cooled mushrooms and spread them evenly over cheese. Roll puff pastry up jelly-roll-style into a 12"-long cylinder, allowing the egg along the top border to glue the pastry together at the seam.
  • If pastry becomes sticky, place in refrigerator for 30 minutes to chill. Otherwise, cut log into ¾"-thick slices then space pinwheels as far apart as possible on prepared baking sheet. Brush each pinwheel with remaining egg then sprinkle with Parmesan cheese and a light dusting of garlic salt.
  • Bake for about 20 minutes until golden brown and crispy. Let cool slightly and serve warm.

Notes

If you’re hosting company, prepare this dish in advance then pop them in the oven 10 minutes before guests arrive!
Calories: 114kcal, Carbohydrates: 7g, Protein: 4g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Cholesterol: 22mg, Sodium: 299mg, Potassium: 6mg, Fiber: 1g, Sugar: 0.4g
Tried this recipe?Mention @EverydayDishes or tag #everydaydishes!

Mushroom pinwheels recipe