These are hands down the BEST mushroom pinwheels I’ve ever made. The crispy, golden puff pastry? Flaky and buttery! The filling? Garlicky, herby, packed with sautéed mushrooms and just enough parmesan to give it that rich, salty kick!
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They’re the kind of appetizer that looks fancy on a holiday platter but takes almost zero effort to pull together… I LOVE that! Seriously, no need for a mixer, no dough to knead, just roll, slice, and bake. And the smell while they’re in the oven?! UNREAL!
These always go fast at parties (especially when they’re still warm), but I’ve also been known to reheat a few and enjoy them with a cozy bowl of soup. Just sayin’… they’re too good to save only for guests!
Helpful Tips & Variations
- Chop the mushrooms small. This helps them cook down evenly and spread smoothly over the pastry without tearing it. Big chunks = hard to roll!
- Don’t skip the cooling time. Let the mushroom filling cool before spreading, hot filling will melt the pastry and make it harder to work with…
- Parmesan matters. Use finely grated parmesan (not the shelf-stable kind in a shaker) so it melts in evenly and adds that perfect salty finish!
- No fresh herbs? Dried thyme or parsley works in a pinch! Just use less, about ⅓ of the fresh amount.
- Make ahead friendly. You can prep the roll, wrap it in plastic, and chill it for a few hours (or even overnight) before slicing and baking.
- Want to freeze them? Slice and freeze on a tray, then bake straight from frozen, just add 3–5 extra minutes to the oven time.
- Air fryer option! These bake up beautifully in the air fryer. Try 200°C (400°F) for 10–14 minutes, flipping halfway if needed for even browning!
- Need it dairy-free? Swap the parmesan for a sprinkle of nutritional yeast or skip it altogether, the mushrooms still bring BIG flavor on their own.
Ingredients
- 1 sheet puff pastry, thawed
- 1 tbsp (15 ml) olive oil or unsalted butter
- 1 small yellow onion, finely chopped (optional)
- 2 cloves garlic, minced
- 200 g (7 oz) mushrooms, very finely chopped (cremini or button)
- ¼ tsp dried thyme (or ½ tsp fresh thyme)
- 3 tbsp (15 g) finely grated parmesan cheese
- 1 tbsp fresh parsley, chopped (plus more for garnish, optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg, beaten (for egg wash)
How to Make Mushroom Garlic Pinwheels
1. Preheat your oven
Set your oven to 200°C (400°F) and line a baking sheet with parchment paper. This makes cleanup easier and helps the bottoms get nice and crisp!
2. Cook the mushroom filling
Heat the olive oil or butter in a skillet over medium heat. Add the onion (if using) and cook until soft, about 3–4 minutes…
Add the garlic and chopped mushrooms, then season with salt, pepper, and thyme.
Cook everything down for 8–10 minutes, stirring now and then, until the mushrooms have released their moisture and the pan looks fairly dry. This step is KEY, you don’t want soggy pastry!
Stir in the parsley, then take the pan off the heat and let the filling cool completely before using. (Warm filling + pastry = melted mess. Trust me!)
3. Roll out the puff pastry
Place your thawed puff pastry on a lightly floured surface and gently roll it into a rectangle if needed. You don’t want it too thin, just even…
Spread the cooled mushroom mixture evenly over the pastry, leaving a 1-inch border on one long edge. Sprinkle the grated parmesan all over the top.
4. Roll it up
Starting from the long edge opposite the clean border, roll the pastry up into a tight log.
Gently pinch the seam to seal, then place the log seam-side down.
If you have time, pop it into the fridge for about 10 minutes, it makes slicing way easier and neater!
5. Slice and arrange
Using a sharp knife, slice the roll into ½-inch (1.25 cm) thick rounds.
Place them flat on your lined baking sheet, leaving a little space between each one.
Brush the tops lightly with beaten egg for that golden, glossy finish.
6. Bake to golden perfection
Bake for 18–22 minutes, or until the pinwheels are puffed, golden, and crisp at the edges.
If your oven runs hot, start checking around the 17-minute mark.
Let them cool for a few minutes on the pan, the pastry needs a second to set up before serving!
7. Serve and enjoy!
Sprinkle with a little extra chopped parsley if you’d LIKE, and serve them warm or at room temp. They’re perfect for parties, holidays, or just because you wanted something ridiculously tasty!
How to Store
- Room temperature: Keep pinwheels in an airtight container at room temp for up to 2 days. They’ll stay crisp and flaky, just make sure your kitchen isn’t too warm or humid…
- Fridge: Store in the fridge for up to 5 days. Reheat in the oven or air fryer for a few minutes to bring back that just-baked texture and flaky pastry!
- Freezer: These freeze GREAT! After baking, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They’ll keep for up to 2 months. Reheat straight from frozen at 180°C (350°F) for 10–12 minutes, no need to thaw!
Now you’ve got the recipe for these flaky, golden, savory Mushroom Garlic Pinwheels, and trust me, they’re going to be your go-to HOLIDAY appetizer from now on! Crispy pastry, garlicky mushrooms, a hit of parmesan… they never last long around here!
Mushroom Garlic Pinwheels with Parmesan & Herbs
Ingredients
- 1 sheet puff pastry thawed
- 1 tbsp olive oil or unsalted butter
- 1 small yellow onion finely chopped (optional)
- 2 cloves garlic minced
- 200 g 7 oz mushrooms, very finely chopped (cremini or button)
- ¼ tsp dried thyme or ½ tsp fresh thyme
- 3 tbsp finely grated parmesan cheese
- 1 tbsp fresh parsley chopped (plus more for garnish, optional)
- ¼ tsp salt
- ¼ tsp black pepper
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Heat olive oil or butter in a skillet over medium heat. Add onion (if using) and cook for 3–4 minutes until soft.
- Stir in garlic, mushrooms, salt, pepper, and thyme. Cook for 8–10 minutes, stirring occasionally, until most of the moisture is gone.
- Stir in chopped parsley, then remove from heat and let the mixture cool completely.
- Roll out the thawed puff pastry on a lightly floured surface into a rectangle (if needed).
- Spread the cooled mushroom mixture evenly across the pastry, leaving a 1-inch border on one long edge.
- Sprinkle grated parmesan over the filling.
- Starting from the long edge opposite the border, roll the pastry into a tight log.
- Pinch the seam to seal, place seam-side down, and chill the roll for 10 minutes.
- Slice into ½-inch (1.25 cm) rounds and arrange on the prepared baking sheet, cut-side up.
- Brush the tops with beaten egg.
- Bake for 18–22 minutes or until golden, puffed, and crisp on the edges.
- Let cool slightly before serving. Garnish with extra chopped parsley if you’d like.
Notes
- Use finely chopped mushrooms for easy rolling and even flavor.
- Cooling the filling is important, warm filling will melt the pastry…
- Dried thyme and parsley work great if you don’t have fresh on hand.
- Bake from frozen: Add 3–5 minutes to the cook time if baking straight from the freezer.
- For an AIR FRYER version, cook at 200°C (400°F) for 10–14 minutes, flipping halfway through if needed.
If you make a batch, let us know how they turned out, I’d LOVE to hear if they made it to the table or disappeared straight off the baking sheet! Leave a comment or a quick star rating below, it helps more than you know!
And hey, if you’re not baking today, SAVE this recipe for your next holiday party or cozy weekend snack spread! Don’t forget to follow Panfetti on Pinterest for more easy, crowd-pleasing recipes just like this one!
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