These cheesy mushroom puff pastry pinwheels are the perfect appetizer for a holiday potluck. They can be eaten warm or at room temperature. I love serving pinwheels as an appetizer because they can easily be made hours in advance. Anyone who enjoys the combination of garlic, mushrooms, and cheese will definitely love this pinwheel recipe!
How to make cheesy mushroom puff pastry pinwheels
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.
- 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
- Chop the mushrooms and onion.
- In a skillet heat olive oil over medium high heat and sauté the onion until it becomes translucent.
- Add the chopped mushrooms and stir them until they are cooked through.
- Add mayonnaise, salt, black pepper, garlic, and parmesan.
- Stir to combine.
- Roll 2 sheets of puff pastry out to 12 x 16 inches.
- Split the mushroom filling in two and distribute a thin layer across both sheets.
- Sprinkle mozzarella on top and roll tightly starting from the longer side.
- Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.
- Cut each roll into 1 inch pinwheels. Place the pinwheels laying flat on the parchment.
- Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.
Looks delicious!! Can’t wait to make them !????
Thank you Kristina!
Oooooh these look good! So delicious AND so pretty, perfect to impress all the guests… even in laws! 😉
Thank you Karly!!
That looks delicious i will make it tomorrow for sure but do we have to put the mayonaise!!!!
Hi Carla, if you don’t want to use mayonnaise you could use a little bit of Greek yogurt. The reason I use mayonnaise is to give the filling a more spreadable consistency.
I made these for a party I had last night and, thanks to your recipe, received many compliments.
Fiona i’m so glad your guests enjoyed the mushroom pinwheels!
How many does this recipe make? I want to make them for my office holiday potluck and need enough for 15-20 people.
Hi Ally, there should be more than 20 pinwheels with this recipe.
Do they have to be served warm? I want to make them for a work potluck. thanks!
Hi Christine, they don’t have to be served warm.
Could I make the rolls and put in fridge to bake the next day?
Hi Megan, i’ve never tried refrigerating them the night before but I don’t see why it shouldn’t work.
Can I use crescent dough?
As long as the crescent dough is the same size as mentioned in the directions, it should work 🙂
These look so easy and delicious! I am definitely going to make them.
Thank you Nur! Let me know how they turn out 🙂
Do you think the mushroom pinwheels can be stored in the freezer for later?
Hi Anna, I’ve never tried freezing them before, so I’m not too sure. That’s something I will have to try next time make these.
Hi, Looks like a great recipe and I know you said they make at least 20 but if I’m careful about not cutting over 1inch, how many can I make, maximum and if I baked them for less time, could I cut them 3/4 of an inch?
Hi Bonnie, you could probably squeeze a few more pinwheels if you cut them 3/4 of an inch, but not many more.
These were fantastic and I was able to get 20 slices per Phyllo sheet. Very good!
Thank you Shelley!
Hi, I made these last week as a try out for a catering job. I am vegan so I used vegan mayo and a homemade vegan mozarella. I put in some nutritional yeast for extra cheesy flavor and some fresh thyme. It was really jummy! I baked them and let them cool and in the evening I put them a few minutes in a hot oven. No problem! Still crunchy on the outside and moist inside! Thanks! I am going to try these also with other veggies! <3 from Holland!
That’s impressive Astrid! I’m glad you enjoyed the recipe!
Hi. Mine were delicious, but I must admit a bit doughy in the center. They were golden brown. Any hints on how to avoid this – perhaps less filling? Maybe sprinkle panko on inside before filling goes down?
Hi Jo, it might be your oven that’s causing the doughy center. Try bringing the oven temperature down to 350 and bake a little longer (5-10) minutes more. Hope that helps 🙂
Tried to make these for a Christmas Cookie exchange/ potluck. did not turn out, my pastry kept getting to soft, couldn’t spread the mushroom mixture evenly the P. cheese made it to clumpy and when I tried to cut it everything fell apart. Ended up just bringing my cookies only, felt terrible going empty handed.
Hi Donna, I’m sorry to hear that your mushroom pinwheels didn’t turn out. I’m not really sure why your Parmesan cheese clumped up. The only reason I can really think of for why your pastry fell apart is because your puff pastry was probably too soft. Did you have it out in room temperature for a long time?
These are sooo good! My suggestions: Cook the onions and mushrooms early in the day, drain them well, and let them cool completely in the frig. Add the mayo, Parmesan, and garlic to cooled veggies and again cool. This way the pastry stays cold as you work with it, and the inside of the roll-ups are not soggy.
Great tip Susan, I’m glad you enjoyed the mushroom pinwheels!
Made these today for a work luncheons. Every one loved them. I saved a few for my family and again had the best response. Will be making them again for New Years party. I did cook them for 40 min. Perfect!!!
I love hearing such great feedback! Thank you for sharing your kind words Debbie 🙂
I cannot print this recipe.
Where is the print button?
Hi Marta, thank you for catching that error, I just fixed it. The printable recipe will be at the bottom of the recipe.
They tasted amazing! 😉
Thank you! 🙂
I’m baking these as I type and they smell AMAZING!! Just wondering if I can re-heat them tomorrow to crisp them up again?
Hi Hollie, you can either microwave them or heat them in the oven at a low temperature. Thank you for leaving your kind feedback.
Looks really good..how long will it stay on room temp?Going for a four day road trip.
Hi Sarah, if you keep them in an airtight container, they should be good at room temperature for about 3 days.
This sounds so good cant wait to make them. After reading everything I am just wondering when I roll out the dough and spread the mushroom and cheese on both am I to roll them together or separate Probably a stupid question but just want to make sure I understand .Love your reiepes
Hi Ruth, I am so glad to hear you enjoy my recipes, thank you for your feedback! Don’t worry, not a dumb question 🙂 You will want to roll them separately. I hope you enjoy this recipe as well 🙂
Is it possible to sauté the onions and mushrooms the day before to save on time? Do I need to drain all the juices off?
Hi Jaqueline, yes you can saute the onions and mushrooms the day before. No you don’t have to drain the juices, there should not be much juices left after you saute it. To save more time you can prepare the whole roll ahead of time and just cover it in the fridge. Then the next day just cut the roll in pieces and bake. I hope you enjoy this recipel 🙂