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
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.
3 . Add the chopped mushrooms and stir them until they are cooked through.
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.
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.
11 . Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.