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Mushroom-Herb Pinwheels

Mouthwatering Mushroom-Herb Pinwheels for Easy Appetizers

Mouthwatering Mushroom-Herb Pinwheels are easy to make and perfect for gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 12 pinwheels
Course: Other
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1 tablespoon Salted Butter Use unsalted for more control over salt.
  • 1 medium Shallot Can replace with onion or green onion if needed.
  • 1 clove Garlic Optional for milder flavor.
  • 8 ounces Mushrooms Any variety like cremini or shiitake.
  • 1 tablespoon Fresh Lemon Juice Substitute with white wine vinegar if needed.
  • 1 tablespoon Mixed Herbs Include dill, thyme, or oregano based on availability.
  • 8 ounces Cream Cheese Opt for light cream cheese to reduce calories.
  • to taste Sea Salt Adjust to taste.
  • to taste Black Pepper Adjust to taste.
For the Pastry
  • 1 sheet Frozen Puff Pastry Homemade should match a similar thickness if made from scratch.
  • 1 cup Gruyere Cheese Substitute with mozzarella or cheddar if preferred.
For the Egg Wash
  • 1 egg Egg Plus water, can use milk as an alternative.

Equipment

  • Skillet
  • baking sheet
  • parchment paper
  • mixing bowl
  • Rolling Pin

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Melt a tablespoon of salted butter in a skillet over medium heat, then add chopped shallots and sauté for about 5 minutes until soft and translucent.
  3. Stir in chopped mushrooms and fresh lemon juice, cooking for about 5-7 minutes until mushrooms are tender and moisture has mostly evaporated. Mix in fresh herbs and let cool.
  4. Blend the cooled mushroom mixture with softened cream cheese in a mixing bowl. Season with sea salt and black pepper.
  5. Roll out thawed puff pastry into a rectangle measuring about 10x12 inches and spread the mushroom filling evenly, leaving a small border.
  6. Sprinkle grated Gruyere cheese over the filling before tightly rolling the pastry from the longest edge into a log shape.
  7. Brush the seam with egg wash for a secure seal, cut the log into 1-inch pinwheels, and arrange them on the baking sheet spaced about 3 inches apart.
  8. Bake for 25-30 minutes until golden brown. Keep an eye on them to achieve the perfect flaky and crispy finish.
  9. Allow the pinwheels to cool slightly on a wire rack before serving warm as an appetizer or snack.

Notes

Chill rolled pinwheels before cutting for easier handling and better shape during baking. Garnish with fresh herbs or balsamic reduction when serving.