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
Full Recipe Instructions
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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Hollie says
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?
simplyhomecooked says
Hi Hollie, you can either microwave them or heat them in the oven at a low temperature. Thank you for leaving your kind feedback.
Autumn | It’s Autumn’s Life says
They tasted amazing! 😉
simplyhomecooked says
Thank you! 🙂
Marta piccirillo says
I cannot print this recipe.
Where is the print button?
simplyhomecooked says
Hi Marta, thank you for catching that error, I just fixed it. The printable recipe will be at the bottom of the recipe.
Debbie says
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!!!
simplyhomecooked says
I love hearing such great feedback! Thank you for sharing your kind words Debbie 🙂
Susan says
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.
simplyhomecooked says
Great tip Susan, I’m glad you enjoyed the mushroom pinwheels!
Donna says
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.
simplyhomecooked says
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?
Jo says
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?
simplyhomecooked says
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 🙂
Astrid says
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!
simplyhomecooked says
That’s impressive Astrid! I’m glad you enjoyed the recipe!
Shelley says
These were fantastic and I was able to get 20 slices per Phyllo sheet. Very good!
simplyhomecooked says
Thank you Shelley!
Bonnie says
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?
simplyhomecooked says
Hi Bonnie, you could probably squeeze a few more pinwheels if you cut them 3/4 of an inch, but not many more.
Anna says
Do you think the mushroom pinwheels can be stored in the freezer for later?
simplyhomecooked says
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.
Nur says
These look so easy and delicious! I am definitely going to make them.
simplyhomecooked says
Thank you Nur! Let me know how they turn out 🙂
Le'Chele says
Can I use crescent dough?
simplyhomecooked says
As long as the crescent dough is the same size as mentioned in the directions, it should work 🙂
Megan says
Could I make the rolls and put in fridge to bake the next day?
simplyhomecooked says
Hi Megan, i’ve never tried refrigerating them the night before but I don’t see why it shouldn’t work.
Christine says
Do they have to be served warm? I want to make them for a work potluck. thanks!
simplyhomecooked says
Hi Christine, they don’t have to be served warm.
Ally says
How many does this recipe make? I want to make them for my office holiday potluck and need enough for 15-20 people.
simplyhomecooked says
Hi Ally, there should be more than 20 pinwheels with this recipe.
Fiona says
I made these for a party I had last night and, thanks to your recipe, received many compliments.
simplyhomecooked says
Fiona i’m so glad your guests enjoyed the mushroom pinwheels!
Carla says
That looks delicious i will make it tomorrow for sure but do we have to put the mayonaise!!!!
simplyhomecooked says
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.
Karly says
Oooooh these look good! So delicious AND so pretty, perfect to impress all the guests… even in laws! 😉
simplyhomecooked says
Thank you Karly!!
Kristina says
Looks delicious!! Can’t wait to make them !????
simplyhomecooked says
Thank you Kristina!