Crispy Mushroom Pinwheels
Delight your taste buds with these irresistibly crispy mushroom pinwheels—an elegant yet easy-to-make appetizer that’s perfect for any occasion. Featuring buttery puff pastry swirled with a creamy, savory mushroom filling, this recipe combines finely chopped mushrooms, sautéed onions, garlic, fresh parsley, and decadent cream cheese for a flavor-packed bite. A touch of grated Parmesan adds a nutty twist, while a golden egg wash gives these pinwheels their signature crunch and shimmer. Ready in just 40 minutes, including bake time, these bite-sized treats are ideal for parties, snacks, or even a fancy brunch spread. Serve them warm for the ultimate flaky, cheesy indulgence, and watch them disappear in minutes!
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Recipe Information
Ingredients
- 1 sheet Puff pastry sheet
- 200 grams Mushrooms (finely chopped)
- 1 medium Onion (finely chopped)
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Butter
- 75 grams Cream cheese (softened)
- 30 grams Parmesan cheese (grated)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 large Egg (beaten for egg wash)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Heat a skillet over medium heat and melt the butter. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes.
Add the finely chopped mushrooms to the skillet and cook until they release their moisture and it evaporates, about 5-6 minutes.
Stir in the salt, black pepper, and fresh parsley. Remove the skillet from heat and let the mixture cool slightly.
Once cooled, mix in the cream cheese and grated Parmesan cheese until the filling is creamy and well combined.
Roll out the puff pastry sheet on a lightly floured surface. Spread the mushroom filling evenly over the pastry, leaving about 1 cm (1/2 inch) margin around the edges.
Carefully roll the puff pastry sheet into a tight log. Seal the edge by lightly brushing with water and pressing it to adhere.
Place the pastry log seam-side down and refrigerate for 10-15 minutes to firm up, making it easier to slice.
Using a sharp knife, slice the log into 1.5 cm (approximately 1/2 inch) thick pinwheels. Arrange them on the prepared baking sheet, leaving some space in between.
Brush the tops of the pinwheels with the beaten egg to give them a golden, shiny finish.
Bake in the preheated oven for 18-20 minutes, or until the pinwheels are puffed and golden brown.
Remove from the oven and let them cool slightly before serving. Enjoy your crispy mushroom pinwheels!
Nutrition Facts
Calories |
82 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 3.8 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
