These cheesy mushroom pinwheels are the perfect appetizer for a holiday potluck. They can be eaten warm or at room temperature. I love serving these as an appetizer because they can easily be made hours in advance. Anyone who enjoys the combination or garlic, mushrooms, and cheese will definitely love these pinwheels! 



3 tbsp olive oil  

1 onion 

16 oz mushrooms

1 tbsp mayonnaise

1/4 tsp salt 

1/4 tsp black pepper 

1 garlic clove  

1/2 cup Parmesan 

1-1 1/2 cup mozzarella

1 pkg puff pastry 

1 egg (for egg wash)


1 . Chop the mushrooms and onion. 


2 . In a skillet heat olive oil over medium high heat and sauté the onion until it becomes translucent. 

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3 . Add the chopped mushrooms and stir them until they are cooked through. 

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4 . Add mayonnaise, salt, black pepper, garlic, and parmesan. 


5 . Stir to combine. 


6 . Roll 2 sheets of puff pastry out to 12 x 16 inches. 


7 . Split the mushroom filling in two and distribute a thin layer across both sheets.


8 . Sprinkle mozzarella on top and roll tightly starting from the longer side. 

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9 . Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash. 


10 . Cut each roll into 1 inch pinwheels. Place the pinwheels laying flat on the parchment. 

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11 . Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.


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