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Easy Parmesan Mushroom Pinwheel Appetizers
  • 3 tablespoons olive oil divided
  • 1 medium onion finely diced
  • 450 g cremini mushrooms 1 lb, finely diced
  • ½ teaspoon minced garlic 1 clove
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup parmesan cheese
  • ½ cup mozzarella cheese shredded
  • 1 roll puff pastry
  • 1 egg
  1. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
  2. Heat a tablespoon of olive oil in a large frying pan and cook the onion until translucent.
  3. Add in the additional olive oil along with the finely diced mushrooms and cook until tender.
  4. Add in minced garlic and cook for an additional minute. Stir in salt and pepper. Remove from the heat and allow to cool slightly. If you are saving for later, transfer to an air tight container and store in the fridge until ready to assemble.
  5. When you are ready to assemble, roll out the puff pastry on a lightly floured surface. I kept the puff pastry the same size that it came out of the packaging. You can roll it out thinner if you like. Try maintain the rectangular shape for easy rolling.
  6. Spread the mushroom mixture out evenly over pastry, leaving a 1 inch border along one side of the long side. Sprinkle the parmesan cheese and mozzarella cheese overtop of the mushroom mixture.
  7. Starting at the end opposite from the border, tightly roll the puff pastry into a roll. Brush a little water along the edge of the puff pastry to create a seal if needed.
  8. Create an egg wash with an egg and about 1 tablespoon of water. Whisk together. Lightly brush the egg wash overtop of the pastry roll. Using a sharp serrated knife, cut the pastry roll into 1 inch discs. Transfer the discs to the parchment lined baking sheet.
  9. Bake in the preheated oven for about 40 minutes until the puff pastry is lightly brown and the cheese bubbly.
  10. Remove from the oven and allow to sit for about 5 minutes before transferring them to a serving plate.
  11. Pinwheels can be served hot or at room temperature.