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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 Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    16 appetizers

Ingredients

  • 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

Directions

  • 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 Facts
1 appetizer: 119 calories, 8g fat (3g saturated fat), 13mg cholesterol, 124mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 2g protein.
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