Mushroom Puff Pastry Pinwheels are just what you want when you think of savory appetizers that are easy to make but still look spectacular on your buffet. Check out our recipe for this simple process of making puff pastry pinwheels featuring hearty protein-packed mushrooms.
If you enjoy using puff pastry in recipes, then you need to check out our Chicken Puff Pastry Roll.
Mushroom Puff Pastry Pinwheels
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!
Ingredients for Mushroom Puff Pastry Pinwheels
For a complete list with amounts see printable recipe below
- Puff Pastry
- Mushrooms
- Mozzarella Cheese
- Onion
- Garlic
- Olive Oil
- Mayonnaise
- Salt
- Black Pepper
- Parmesan Cheese
How to make cheesy mushroom puff pastry pinwheels
Prepare vegetables and cook in a skillet until translucent and desired doneness. Add in other ingredients as directed and stir well. Spread onto prepared puff pastry sheet and roll before slicing into individual pieces. Lay these on a prepared baking sheet and bake as directed. Once cooked through, move to a serving platter and display with fresh herbs or dipping sauces if desired.
Follow the visual tutorial above as needed for help alongside the printable recipe below.
More Delicious Appetizers
These mushroom and cheese puff pastry pinwheels are sure to please your guests. Along with these, I love creating a variety of appetizers to suit the taste buds of any guests I am hosting. Below are links to some of my other favorites that you may want to try and serve to your guest at your next event.
- Imitation Crab Salad
- Seven Layer Taco Dip
- Piroshki Recipe
- Paleo Zucchini Fritters with Ground Chicken
- Mexican Salsa Recipe
- Chicken Croquettes
- Crab and Artichoke Dip
- Buffalo Baked Chicken Wings Recipe
Mushroom Puff Pastry Pinwheels
Ingredients
- 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
Instructions
- 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.
Nutrition
This recipe was originally posted on November 8, 2016, we’ve tweaked it a bit since then.
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Jane says
You mentioned in the recipe to roll out the puff pastry sheets but they are already paper thin. Did you mean to use Crescent rolls instead?
Dina says
Hi Jane, I am not too sure what type of puff pastry sheets you purchased. I used the pepperidge farm brand and they had some room to spread without being too thin.
Barb says
These are incredible! I made them with a blend of Baby Bellas, Shiitake & reconstituted Porcini (In Red Wine).
Dina says
Hi Barb 🙂 Happy to hear you loved this mushroom appetizer! Always ok to substitute 🙂 Thank you so much for taking the time to leave your feedback!
Irene says
Made this for friends last night and all loved❣️❣️ Only had 6oz of mushrooms so only used one puff pastry sheet.
Dina says
Thank you for the kind feedback, Irene. I am so glad that you and your friends enjoyed this recipe!
Dana says
Can you freeze these uncooked?
simplyhomecooked says
Hi Dana, I’m not too sure since I’ve never tried freezing them uncooked before.
Stacey says
Hi, these look fantastic.
I’m making them for a dinner party, and wonder if l can freeze any leftovers.
Thanks Stacey
simplyhomecooked says
Thank you Stacey! I have never tried freezing them but I think they should freeze well 🙂
Janet McBridep says
Delicious!
simplyhomecooked says
Thank you, Janet!
Loretta says
Delicious, thanks.
simplyhomecooked says
Thank you so much Loretta!
Jaqueline scheub says
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?
simplyhomecooked says
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 🙂
Ruth Michelin says
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
simplyhomecooked says
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 🙂
Sarah says
Looks really good..how long will it stay on room temp?Going for a four day road trip.
simplyhomecooked says
Hi Sarah, if you keep them in an airtight container, they should be good at room temperature for about 3 days.