Mushroom Pinwheels

Elevate your appetizer game with these irresistible Mushroom Pinwheels—a perfect blend of flaky puff pastry and a creamy, savory mushroom filling. Featuring sautéed button mushrooms infused with garlic, shallots, and fresh parsley, mixed with velvety cream cheese and a hint of Parmesan, these bite-sized delights are both indulgent and easy to make. A touch of golden egg wash ensures they're as stunning as they are delicious, while their compact size makes them ideal for parties, brunch spreads, or snacking. Ready in under an hour, these mushroom pinwheels bring restaurant-quality flavor to your table with minimal effort. Serve them warm for a crisp, buttery exterior with a mouthwatering filling that’s sure to impress!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 sheets puff pastry sheets
• 250 grams button mushrooms
• 2 tablespoons butter
• 2 cloves garlic cloves
• 1 shallot
• 2 tablespoons fresh parsley
• 120 grams cream cheese
• 50 grams Parmesan cheese, grated
• 1 egg
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoon olive oil

Directions

Step 1

Thaw the puff pastry sheets according to package instructions and preheat the oven to 200°C (400°F).

Step 2

Finely chop the mushrooms, garlic, shallot, and parsley.

Step 3

In a skillet, heat the butter and olive oil over medium heat. Add the shallot and garlic, and sauté until fragrant, about 2 minutes.

Step 4

Add the mushrooms to the skillet and cook until they release their moisture and the liquid evaporates, about 6-8 minutes.

Step 5

Stir in the parsley, salt, and black pepper. Remove the skillet from heat and let the mixture cool slightly.

Step 6

In a mixing bowl, combine the mushroom mixture, cream cheese, and Parmesan cheese. Stir until well blended.

Step 7

On a lightly floured surface, roll out one puff pastry sheet. Spread half of the mushroom filling evenly over the sheet, leaving a small border around the edges.

Step 8

Carefully roll the pastry into a log, starting from one of the long edges. Seal the edge with a little water to secure the roll.

Step 9

Repeat the process with the second puff pastry sheet and the remaining filling.

Step 10

Using a sharp knife, slice the rolls into 1.5 cm (1/2 inch) thick pinwheels.

Step 11

Place the pinwheels flat on a parchment-lined baking sheet.

Step 12

In a small bowl, beat the egg and brush it over the tops of the pinwheels for a golden finish.

Step 13

Bake in the preheated oven for 20-25 minutes, or until the pinwheels are puffed and golden brown.

Step 14

Remove from the oven and allow to cool slightly before serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	669.2 grams (669.2g)

Amount per serving	% Daily Value*
Calories	1688

Total Fat 137.20g	176%
Saturated Fat 61.20g	306%
Polyunsaturated Fat 5.60g
Cholesterol 433mg	144%
Sodium 3120mg	136%
Total Carbohydrate 77.50g	28%
Dietary Fiber 6.40g	23%
Total Sugars 14.60g
Protein 49.80g	100%

Vitamin D 53IU	263%
Calcium 757mg	58%
Iron 6mg	32%
Potassium 1312mg	28%

*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.

Source of Calories

Fat: 70.8%

Protein: 11.4%

Carbs: 17.8%