Herb Mushroom Cheese Pinwheels

Herb Mushroom Cheese Pinwheels

This recipe was inspired by a mushroom pinwheel recipe on Food 52.  The original recipe uses only mushrooms as it’s main ingredient but I found this kind of bland.  I thought adding some cheese, fresh herbs, spice and onions would pump up the flavor and it did.  You could also saute some chopped bacon and then add the onions and mushrooms or replace the bacon with some chopped proscuitto, by adding it after browning the mushrooms and onions.  Even a little spinach added in would work, use your imagination.

Makes: 16-20 rolls- please double the recipe if you need more.

Ingredients:

1  cup of finely diced mushrooms

1/2 cup of finely diced onions or shallots

1 clove of garlic finely minced

4 tablespoons of a flavorless oil like grapeseed or canola

4 oz or 1/2 cup of light cream cheese at room temperature

1/3 cup of freshly grated parmesan

1 tablespoon of fresh thyme or dill, finely chopped

1/2 teaspoon aleppo pepper or chili flakes (optional)

Salt and pepper to taste

1 – 10×12 inch sheet of puff pastry- Tenderflake has a package of two, but you need to roll out to proper size.

Directions:

1.  Preheat oven to 400° F.  Heat a large saute pan to medium high heat, now add the oil, then the mushrooms and onions.  Cook, stirring often, until nicely browned and all liquid has evaporated, this will take about 10 minutes.  Add minced garlic, thyme or dill and aleppo pepper(if using) cook for a minute.  Turn down the heat to low and add the cream cheese and parmesan cheese.  Mix in the cheese, until melted and combined well with the other ingredients.  Add salt and pepper to taste.  Take off the heat and cool to room temperature or refrigerate and use the next day.

Browning mushrooms and onions

Browning mushrooms and onions

Filling for Pinwheels

Filling for Pinwheels

2. Roll out your puff pastry on a floured surface to about a 10 x 12 inch sheet.  Spread mushroom cream cheese mixture evenly over the surface of the puff pastry, I used an offset spatula to do this but a plain butter knife will also work.  Now just roll up jelly roll style starting with the long side.  Wrap in plastic wrap and refrigerate for about an hour to firm up, making it easier to slice.  You can also wrap well and freeze for later use.

Puff Pastry Sheet

Puff Pastry Sheet

Filling spread onto puff pastry sheet

Filling spread onto puff pastry sheet

Roll up jelly roll style

Roll up jelly roll style

Ready to wrap and refrigerate

Ready to wrap and refrigerate

3.  Prepare a baking sheet by lining with a silicon sheet or parchment paper.  Slice roll into about 1/4 inch rounds.  Space evenly on the baking sheet.  Bake for 15-20 minutes until golden brown.  Serve.

Slicing roll

Slicing roll

Rounds placed on baking sheet

Rounds placed on baking sheet

Baked Herb Mushroom Cheese Pinwheels

Baked Herb Mushroom Cheese Pinwheels

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