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
- Mozzarella Cheese
- Olive Oil
- 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
Full Recipe Instructions
Mushroom Puff Pastry 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
- 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.
This recipe was originally posted on November 8, 2016, we’ve tweaked it a bit since then.
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Could I use Gruyère cheese instead of mozerella
Hi 🙂 If you love gruyere cheese then yes it will work. If you are looking for a similar flavor cheese then it will not work since they taste different. Hope that helps. If you give it a try let me know how it goes! 🙂
Can you prep this a day before baking it?
Yes you can 🙂 Just keep it in the fridge wrapped in plastic so it doesn’t dry up.
i’m planning to serve these tomorrow but i really wanted to try them ahead of time, so I baked up the bits i’d trimmed off the roll ends to even them out and they’re delicious!!!
we pulsed the mushrooms in the food processor to quickly get them really small & i always go a little heavy on seasoning so i added some italian seasoning and a bit of garlic and onion powder, and increased the fresh garlic to 5 cloves
i’ll definitely be making this again!
Thank you for the awesome recipe review Rachel! I am so glad you loved it! 🙂
Can these be enjoyed cold/room temp?
Hi 🙂 Warm and fresh is always best but yes these can be enjoyed at room temperature. I hope you love this recipe! 🙂
The recipe is for 20 pinwheels. You say to roll up the two puff pastry sheets from the long (16-inch) sides, then cut into one-inch pinwheels. Shouldn’t you end up with more like 32 appetizers, or am I doing something wrong?
Hi Larry, that’s a great question! You are correct, it should come out to about 32 appetizers. I just fixed the error. Thank you fro bringing that to my attention.
Hester Harding says
Can these be frozen before cooking?
Hi Hester, I am not too sure how the mushrooms will thaw after being frozen. If it weren’t for the mushrooms, I know this would freeze really well. But I do think that the mushrooms might let off some unwanted liquid if you try to thaw them after freezing.
Can these mushroom pin wheels be frozen then reheated plz?
Hi Susan, yes you can freeze them after they are baked. Make sure they are thoroughly cooled before placing them in an airtight container bag and into the freezer. Thaw at room temperature before serving. Enjoy!
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?
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.
Jane you may be thinking philo dough and not puff pastry. Also thank you Dina for the great recipe.
My pleasure Lorraine. Thank you so much for the kind feedback 🙂
These are incredible! I made them with a blend of Baby Bellas, Shiitake & reconstituted Porcini (In Red Wine).
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!
Made this for friends last night and all loved❣️❣️ Only had 6oz of mushrooms so only used one puff pastry sheet.
Thank you for the kind feedback, Irene. I am so glad that you and your friends enjoyed this recipe!
Can you freeze these uncooked?
Hi Dana, I’m not too sure since I’ve never tried freezing them uncooked before.
Hi, these look fantastic.
I’m making them for a dinner party, and wonder if l can freeze any leftovers.
Thank you Stacey! I have never tried freezing them but I think they should freeze well 🙂
Janet McBridep says
Thank you, Janet!
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?
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
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 🙂
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.