Make Ahead

Little Mushroom Pinwheels

October  5, 2011
4.6 Stars
Photo by James Ransom
Author Notes

This is the recipe that inspired my Little Spinach Pinwheels, but it's so easy I hesitated to post it earlier. This is my answer to those little mushroom turnovers with cream cheese pastry that my mom was so adept at making. It's another good appetizer to stash in the freezer and pull out when unexpected (or expected) company arrives. —inpatskitchen

Test Kitchen Notes

Featured in: I Was Lonely & Hated Vegetables—Until I Befriended Vegetarians.

This recipe is perfect for anyone looking for a simple yet elegant appetizer. I followed the recipe as written, except I used a combination of butter and olive oil, since I ran out of butter (I know! The horror!). Make sure you roll the puff pastry tightly -- because there is no creamy or cheesy binder, the mushrooms have a tendency to fall out of the sliced pieces as you transfer them to the pan unless the roll is very tightly wound. However, the finished result is one where the flavor of the deeply browned mushrooms really shines through. —foxeslovelemons

Watch This Recipe
Little Mushroom Pinwheels
  • Makes about 20 pinwheels
  • 12 ounces mushrooms (your choice), diced finely
  • 4 tablespoons butter
  • 1/8 teaspoon dried thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 sheet puff pastry (from a 17.3-ounce package)
  • 1 egg beaten with 3 tablespoons water
In This Recipe
  1. In a large sauté pan, melt the butter and add the diced mushrooms, thyme, salt, and pepper. Sauté until the liquid from the mushrooms evaporates and they become a little brown and caramelized. Set aside to cool.
  2. Take the puff pastry sheet and roll it into a uniform rectangle about 10 by 12 inches.
  3. Spread the mushroom filling over the surface of the pastry and then roll it jelly roll-style starting with the long side.
  4. Refrigerate the roll for about 20 minutes before slicing into 1/4-inch rounds. (Or wrap and freeze the roll for later use.)
  5. Place the little pinwheels on a parchment-lined baking sheet and dab each with a little of the egg wash.
  6. Bake at 425° F for 12 to 15 minutes and serve warm.

See what other Food52ers are saying.

  • Tippy Canoe
    Tippy Canoe
  • Bevi
  • krikri
  • daisy326
  • wal

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

62 Reviews

Tippy C. February 20, 2022
This is a go-to at our house and I have made it often--but the last time I made it, I forgot to let the filling fully cool which made the puff pastry turn to doughy mush. Ugh. I hate it when I do that, but even in this case, the final product tasted great--and I chose to just call it "rustic."
Tippy C. February 20, 2022
Oh how funny! I had forgotten that I wrote another glowing review four years years ago and apparently did the same thing--did not allow the filling to fully cool. I guess that this is a lesson I will have to keep learning!
Jenni B. December 31, 2019
I’m about to make these today for a New Years party. Do you think sautéing them with shallots and a bit of Marsala would make the filling to watery? I thought adding Parmesan at the end of sautéing them would help bind the filling.
Author Comment
inpatskitchen December 31, 2019
Adding the Marsala sounds wonderful. Just make sure it has almost evaporated. Love a little Parmesan too!!
Jenni B. December 31, 2019
So I decided to sauté shallots and thyme with sliced mushrooms instead of finely chopping them. Sautéed until they caramelized or no liquid was left. Added them to the food processor and essentially made a rough purée. Added Parmesan and about 1/4 of cup of panko. Cooled to room temperature and rolled it perfectly. Delicious and I think a bit more flavorful. Really easy actually.
Author Comment
inpatskitchen December 31, 2019
Wonderful!!!! Happy New Year!!
Jenni B. December 31, 2019
Thanks! And Happy New Year to you as well!
lighthouse6 December 27, 2019
Hi. I am making these for a large party. These should make 48 pieces but the recipe says 20. I am making for 75 guests so I need to have an accurate number of pieces. Thanks!
Author Comment
inpatskitchen December 28, 2019
I think you'll get closer to 20 per roll. I'm not a great judge on measuring 1/4 inch for slicing. You can always make a number of rolls and freeze what you don't use for your party. Have fun!!
Virginia April 3, 2019
The pinwheels were a big hit - used crimini & shiitakes! I added 1 tsp of balsamic during cooking & a sprinkle of Parmesan over the filling before I rolled it. Next time I’ll use a little of the egg wash to seal the final edge of the roll before it put it in the fridge before slicing. Thanks!
Author Comment
inpatskitchen April 4, 2019
Thank YOU Virginia! So glad all were happy!
Helen L. October 20, 2018
I"m making these to take to a supper club dinner. Would they be ok if baked just before leaving the house? What would you suggest as there isn't always room in the oven to bake them there. Thanks!
Dcroghan October 20, 2018
They will be wonderful. That way you will be able to serve them as soon as you arrive.
Author Comment
inpatskitchen October 20, 2018
That would work but if you can get a couple of minutes of oven time to rewarm them, that would be terrific!
Tippy C. January 13, 2018
I made this appetizer twice over the holidays to take to two parties. The first time, I did not give the mushroom mixture time to completely cool and the puff pastry got a bit melty. I also overfilled the pastry. The resulting "pinwheels" were lumpy blobs, but the taste was fantastic and they were hugely popular at the (I was relieved that I had not followed my perfectionist instinct to toss them realizing that I was the only one that would know that they were supposed to look like pinwheels). The second try, I gave the filling plenty of time to cool and the pinwheels were gorgeous and, again, tasted great. This is such a simple and impressive recipe for parties! Highly recommend.
Author Comment
inpatskitchen January 13, 2018
Thanks so much Tippy Canoe!! We just love them!
Bevi November 26, 2017
As always a Thanksgiving crowd pleaser! Thanks, Pat!
Author Comment
inpatskitchen November 26, 2017
Thank YOU Bevi!!
Dcroghan November 22, 2017
I'm struggling with the math. If you take a 12" log and cut it into 1/4" slices you will have 48 pinwheels (give or take). The recipe says it makes 20 pinwheels. What am I missing? I'm really excited to serve these for Thanksgiving tomorrow!
Author Comment
inpatskitchen November 23, 2017
I'm sorry Dcroghan.... I know you get fewer than math must be off. I'd go for 20 to 25 per roll. Next time I make them I'll adjust the recipe. I do hope you enjoy them.
Dcroghan November 24, 2017
They were wonderful! Thank you!
Author Comment
inpatskitchen November 24, 2017
No...Thank YOU!!!
carole November 15, 2017
sounds like a great idea for Thanksgiving! If Im freezing best to cut in pinwheels before freezing or after? Also, if still frozen in log... if i cut them from frozen log will they "shatter"?
Author Comment
inpatskitchen November 15, 2017
Hi carole! I freeze the rolls whole and then partially defrost them before slicing and baking. Hope you enjoy!!!
Toddie October 21, 2017
Bought four packages of Trader Joe's all butter puff pastry so I'll have it throughout the holiday season. I think I'll have to buy four more. I used one already for these and they were a hit! Just added a small dash of Worcester Sauce because that's how I make them to accompany steak. Thanks so much for an easy, but lovely, appetiser.
Author Comment
inpatskitchen October 21, 2017
Thanks so much Toddie! Your addition sounds lovely!
cincoymaya August 29, 2017
I just found this recipe yesterday and needed a quick, easy appetizer. Used cremini, oyster and shitake mushrooms. Hugh hit. Thanks Pat!
Author Comment
inpatskitchen August 29, 2017
Thank you happy you liked this!
Mary G. July 25, 2015
Excellent recipe. I added just a bit of grated parmesan and a teaspoon of soy sauce (always great with mushrooms). Suggest you roll out the puff pastry on parchment paper.
Author Comment
inpatskitchen July 25, 2015
Thanks! So happy you enjoyed!
krikri May 4, 2015
Accidentally used shortcrust pastry for this, oops. I'm sure it will be better when I use puff pastry. It was very tasty, and easy: the most time-consuming part was chopping the mushrooms, and letting the mixture cool. I like the simplicity of the ingredients list, which you could modify or add to as your mood/kitchen cupboard dictates.
Author Comment
inpatskitchen May 4, 2015
Thanks krikri! I try to make them ahead of time ( a lot of them!) and then stash in the freezer. Makes for a quick last minute app.
Bevi April 6, 2015
Hi Pat, I made these for an Eastover dinner yesterday, and they were the runaway hit! Thanks for such an easy yet delicious treat. I made them a few days in advance, froze them and then thawed them about 3 hours before sticking them in the oven.
Author Comment
inpatskitchen April 6, 2015
Oh Bevi..I'm so happy everyone enjoyed. I try to keep a few rolls in the freezer for expected (or unexpected) company. They really are a delicious treat. Thanks so much!
Bevi April 6, 2015
That's a great idea!
Andrea December 15, 2014
Thank you for the wonderful recipe -- it's currently making the rounds with my French in-laws and their friends! :)
Author Comment
inpatskitchen December 15, 2014
Thanks Andrea! So happy all are enjoying!
Cypripedium December 14, 2014
These are very pretty and very easy to make. Having heeded the instruction to dice the mushrooms very finely, I had no problems whatsoever with the filling falling out. Unfortunately, even though I used crimini mushrooms, I felt the flavor was a little flat. Next time I will add a little more thyme, and some sherry and Parmesan (as suggested by another reviewer) .
Author Comment
inpatskitchen December 14, 2014
Thanks so much! I just love the parmesan addition!
daisy326 April 19, 2014
This looks great! If I want to make it the day ahead, should I bother freezing it or will it last in the fridge for 24 hours? If I should freeze it, should I defrost by transferring it from the freezer to the fridge? Thanks!
Author Comment
inpatskitchen April 19, 2014
I'd stash in the freezer...the mushrooms could get a little "weepy" siting in the fridge that long. Place it in the fridge the morning that you want to serve. Even if it's not totally thawed it will slice better and be terrific. Hope you enjoy!
daisy326 April 19, 2014
Thanks!! I'm so excited to try these out! :)
wal January 10, 2014
Made this yesterday with the added Parmesan but then added a drop of Sherry once the mushrooms had cooked and quickly reduced this until sticky, wonderful flavour addition, will have to make double the quantity next time as they only lasted minutes thanks for the recipe. Wal UK
Author Comment
inpatskitchen January 10, 2014
Thank YOU wal!
tanteilonka December 27, 2013
Huge hit and easy. Plan to defrost puff pastry enough to unroll, but not so much that it gets sticky. Refrigerate for an hour to form a solid, non-sticky log (or freeze for a bit). My oven - 400 degrees. Definitely use parchment paper. Can also make day before and freeze - huge time saver, just as good.

Used crimini and white mushrooms; want to experiment with different mixtures next time.
Author Comment
inpatskitchen December 27, 2013
Thanks so much tanteilonka! So happy they were a hit!
dkkporter December 25, 2013
Merry Christmas! Made this today and the only adjustment was to add a tablespoon of finely grated Parmesan to the mushrooms as they cooled. This is a seriously delicious and simple to make appetizer. Thanks so much inpatskitchen
Author Comment
inpatskitchen December 26, 2013
So happy you enjoyed! The parm addition sounds wonderful..I'll have to try it soon. Happy new Year!!