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Mushroom-Herb Pinwheels

Mushroom-Herb Pinwheels: Flaky Bites of Pure Comfort

Mushroom-Herb Pinwheels are savory and versatile appetizers, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 pinwheels
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Salted Butter Swap for unsalted for better salt control.
  • 1 medium Shallot Can be replaced with onion or green onion.
  • 2 cloves Garlic Feel free to omit for a milder profile.
  • 8 ounces Mushrooms Any variety like cremini or shiitake works well.
  • 1 tablespoon Fresh Lemon Juice Use white wine vinegar as a substitute if needed.
  • 1 tablespoon Mixed Herbs Utilize herbs like dill, thyme, or oregano as available.
  • 8 ounces Cream Cheese Opt for light cream cheese for a healthier option.
  • to taste Sea Salt Essential for seasoning; adjust based on personal preference.
  • to taste Black Pepper Essential for seasoning; adjust based on personal preference.
For the Pastry
  • 1 sheet Frozen Puff Pastry Homemade should match a similar thickness if prepared from scratch.
  • 1 cup Gruyere Cheese Swap with mozzarella or cheddar if desired.
  • 1 large Egg Mix with a splash of water for egg wash, milk can be used as a non-egg alternative.

Equipment

  • Skillet
  • Baking Sheet
  • parchment paper
  • medium bowl
  • Rolling Pin
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Melt 2 tablespoons of salted butter in a skillet over medium heat, add shallots and sauté for about 5 minutes until soft.
  3. Add minced garlic and cook for another minute.
  4. Introduce sliced mushrooms and a splash of lemon juice, cooking for 5 to 7 minutes until tender.
  5. Remove from heat and mix in your choice of fresh herbs.
  6. Combine the cooled mixture with softened cream cheese and season with salt and pepper.
  7. Roll out the puff pastry to approximately 10x12 inches on a floured surface.
  8. Spread the mushroom filling evenly across the pastry and sprinkle grated Gruyere cheese on top.
  9. Roll the pastry tightly from the longest edge into a log shape.
  10. Brush the seam with egg wash and cut the log into 1-inch pinwheels.
  11. Arrange on the prepared baking sheet with space between each piece.
  12. Bake for 25 to 30 minutes until golden brown and flaky.
  13. Allow to cool slightly before transferring to a wire rack.

Nutrition

Serving: 1pinwheelCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 1gVitamin A: 200IUVitamin C: 2mgCalcium: 80mgIron: 0.5mg

Notes

Chill rolled pinwheels before cutting for easier slicing. Customize fillings as desired.

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