Mushroom Pastry Pinwheels
Pinwheels make a pretty addition to any appetizer buffet, and when I serve them they disappear in a snap. These use purchased puff pastry, so they are very easy to make.—Mary Bettuchy, Columbia, South Carolina
Total TimePrep: 25 min. Bake: 20 min.
- 1/2 pound fresh mushrooms, finely chopped
- 2 tablespoons butter
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 cup dry red wine or beef broth
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 sheet frozen puff pastry, thawed
- 4 ounces spreadable garlic and herb cream cheese
- In a large skillet, saute mushrooms in butter until tender. Add shallot, garlic and thyme; saute 4-5 minutes longer.
- Stir in the wine, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until liquid is reduced by three-fourths. Remove from the heat; set aside.
- On a lightly floured surface, unfold pastry. Roll into a 14x9-in. rectangle. Spread cheese over pastry; top with mushroom mixture. Roll up jelly-roll style, starting from a short side; pinch seam to seal. Cut into 3/4-in. slices.
- Place 2 in. apart on a parchment paper-lined baking sheet. Bake at 400° for 16-18 minutes or until golden brown. Serve warm.
Nutrition Facts1 appetizer: 119 calories, 8g fat (3g saturated fat), 13mg cholesterol, 124mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 2g protein.
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Originally published as mushroom and boursin pinwheels in Taste of Home Cookbook Contest 2010/2011