Best 5 Mushroom Pinwheels Recipes

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Mushroom pinwheels are a versatile and delicious appetizer or snack that can be easily prepared with a variety of fillings and flavors. These savory pastries are made with a simple dough that is filled with a mixture of mushrooms, herbs, and cheese, then rolled up and baked until golden brown. Whether you prefer classic mushroom and cheese, or something more adventurous like spinach and feta, there's a mushroom pinwheel recipe out there for everyone. With their flaky crust, savory filling, and portable size, these pinwheels are perfect for parties, potlucks, or simply enjoying as a tasty treat.

Here are our top 5 tried and tested recipes!

MUSHROOM PASTRY PINWHEELS



Mushroom Pastry Pinwheels image

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

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 appetizers.

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 400°. 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. pieces., Place 2 in. apart on a parchment paper-lined baking sheet. Bake for 16-18 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 119 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 124mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

SPINACH AND MUSHROOM PINWHEELS



Spinach and Mushroom Pinwheels image

For a head start on these appetizers, freeze unbaked slices for up to 3 months.

Provided by MAILJOANNA

Categories     Appetizers and Snacks     Wraps and Rolls

Time 3h

Yield 30

Number Of Ingredients 16

1 (8 ounce) package cream cheese, softened
⅔ cup butter, softened
2 cups all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 (10 ounce) package frozen chopped spinach
2 tablespoons butter
2 ½ cups chopped mushrooms
1 cup chopped onion
½ teaspoon dried oregano
½ teaspoon salt
½ teaspoon lemon juice
⅛ teaspoon garlic powder
¼ cup grated Parmesan cheese

Steps:

  • In a large bowl, beat together cream cheese and 2/3 cup butter. Mix in 2 cups flour, a teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda; beat well. Divide dough into two balls; wrap in plastic wrap. Chill 30 to 60 minutes or until pastry is easy to handle.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat spinach in large frying pan over medium-low heat; drain. Squeeze out excess liquid; set aside.
  • In a large frying pan, melt the 2 tablespoons butter. Stir in mushrooms and onion. Cook and stir over medium heat for 3 minutes or until onion is tender. Mix in spinach, remaining 1 tablespoon flour, oregano, salt, lemon juice and garlic powder. Cook and stir until mixture thickens. Stir in Parmesan cheese. Set aside to cool.
  • On floured surface, roll a pastry ball into a 12x7-inch rectangle. Spread with half the spinach mixture to within 1/2 inch of edges. Starting with a short side, roll up dough and filling, jelly-roll style. Moisten edges with water; pinch to seal. Repeat with remaining pastry. Cover; chill 1 hour. Slice logs into 1/2-inch thick slices. Place on ungreased baking sheets.
  • Bake 20 minutes or until golden. Remove to wire racks; cool.

Nutrition Facts : Calories 106.5 calories, Carbohydrate 7.7 g, Cholesterol 21.8 mg, Fat 7.8 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 181.1 mg, Sugar 0.7 g

CRISPY MUSHROOM PINWHEELS



Crispy Mushroom Pinwheels image

Make and share this Crispy Mushroom Pinwheels recipe from Food.com.

Provided by spatchcock

Categories     Vegetable

Time 1h30m

Yield 98 pinwheels

Number Of Ingredients 11

5 tablespoons butter
18 ounces fresh mushrooms, whichever u prefer
2 cups onions, finely chopped
2 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon fresh lemon juice
1 (25 7/8 ounce) package frozen puff pastry, thawed according to package (3 sheets)
1 large egg, lightly beaten
1 tablespoon water

Steps:

  • Heat butter in large skillet over medium heat.
  • Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
  • Stir in flour, thyme, salt, pepper and lemon juice.
  • Cook, stirring for 2 minutes or until thickened.
  • Let cool.
  • Unfold pastry sheet on lightly floured work surface.
  • Spread 1/3 of mushroom mixture over pastry.
  • Roll up pastry.
  • Cover and chill for 1 hour.
  • Repeat with remaining 2 pastry sheets and mushroom mixture.
  • Heat oven to 400 degrees.
  • Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
  • Place cut side down, 1-inch apart from ungreased baking sheets.
  • Stir egg and water in small bowl.
  • Brush slices with egg wash, without letting wash drip down sides.
  • Bake for 15 minutes or until golden.
  • Serve warm.
  • NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
  • Then thaw in refrigerator and cut and bake as above directions.

MUSHROOM PINWHEELS



Mushroom Pinwheels image

Make and share this Mushroom Pinwheels recipe from Food.com.

Provided by Sharon123

Categories     Yeast Breads

Time 1h55m

Yield 12 rolls

Number Of Ingredients 16

1/4 cup olive oil
1/2 cup finely chopped onion
2 cups finely chopped mushrooms (your choice-portobella is good)
1 tablespoon sesame seeds
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 -2 1/4 cups all-purpose flour (may use 1/2 cup whole wheat flour to replace 1/2 cup white flour)
1 (3/4 ounce) envelope fast rising yeast
1 teaspoon salt
1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 cup shredded cheddar cheese
1 egg white
1 tablespoon water
1/4 cup sesame seeds

Steps:

  • To make Mushroom Filling:.
  • Heat olive oil in a skillet over medium-high heat. Add onion; cook 2 minutes, stirring frequently. Add mushrooms; cook 5 minutes, stirring occasionally. Stir in 1 tablespoon sesame seeds, garlic salt and black pepper. Remove from heat; drain any excess liquid. Let cool.
  • Combine 2/3 cup flour, undissolved yeast and salt. Heat water, milk and olive oil until very warm (120º to130ºF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  • Roll dough to 16 x 9-inch rectangle. Spread evenly with Mushroom Filling, then sprinkle with cheese. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Mix egg white with water; brush on all sides of dough. Sprinkle with sesame seeds. Cut into 12 equal portions. Place, cut sides up, on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
  • Bake at 375ºF for 20 to 25 minutes or until done. Serve warm.

SAUSAGE MUSHROOM PINWHEELS



Sausage Mushroom Pinwheels image

Thumbing through a magazine at the hospital, I found this recipe and just had to try it when I got home. When I went to the fridge to get everything out, I was missing the bacon, but had some homemade sausage Mom brought me. We buy a lot of this sausage made by one of Pop's customers. It is GOOD...twice as good as the stuff you buy. I was totally in love with the results. It's a different way to make sausage pinwheels, so give it a try at your next party.

Provided by Redneck Epicurean

Categories     Lunch/Snacks

Time 30m

Yield 2 dozen

Number Of Ingredients 5

1 lb sausage, cooked and drained well
6 ounces cream cheese, softened
1/2 cup mayonnaise
1 (4 ounce) can mushroom pieces, drained
1 (8 ounce) can crescent roll dough

Steps:

  • Preheat the oven to 350 degrees.
  • In a small bowl, cream together the cream cheese and mayo. Add the mushrooms and sausage and mix well.
  • Separate the dough into four rectangles and seal the perforations. Spread the cream cheese mixture over each rectangle leaving 1/4 an inch from the edges.
  • Roll jelly-roll style starting with the short side and pinch to seal. Cut into six slices.
  • Place cut-side down on a greased baking sheet. Bake for 10-15 minutes or until the dough is golden brown.
  • Serve warm and refrigerate leftovers (if there are any).

Nutrition Facts : Calories 1612.6, Fat 121.9, SaturatedFat 45.5, Cholesterol 297.1, Sodium 3357, Carbohydrate 82.7, Fiber 4.8, Sugar 9.8, Protein 46.7

Tips:

  • Use a variety of mushrooms for a more complex flavor. Try a mix of cremini, shiitake, and portobello mushrooms.
  • Sauté the mushrooms until they are soft and caramelized. This will bring out their umami flavor.
  • Use a creamy cheese for the filling. This will help to hold the pinwheels together and make them more flavorful.
  • Add some fresh herbs to the filling for a pop of flavor. Try parsley, basil, or thyme.
  • Use a variety of dippers for the pinwheels. Try marinara sauce, ranch dressing, or guacamole.

Conclusion:

Mushroom pinwheels are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks. With a variety of flavors and textures, these pinwheels are sure to please everyone. So next time you are looking for a quick and easy recipe, try these mushroom pinwheels. You won't be disappointed!

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