Mushroom and Cheese Pinwheels

There’s something magical about a warm, cheesy pastry coming out of the oven, golden and crisp with a gooey, flavorful center. And these Mushroom and Cheese Pinwheels? They hit every mark. They’re flaky, savory, and filled with a rich mixture of sautéed mushrooms, garlic, herbs, and cheese — basically everything you want in an appetizer that looks fancy but comes together with minimal effort.

I first made these on a chilly Sunday afternoon when I had some puff pastry sitting in the freezer and a handful of mushrooms I didn’t want to waste. I figured I’d throw something together and hope for the best, but once they came out of the oven? Game changer. Since then, they’ve become a staple for everything from cozy evenings in to impressing guests at holiday gatherings.

These pinwheels are especially great because they look like you spent way more time than you actually did. You only need one sheet of puff pastry and a few pantry staples, and the payoff is huge. Whether you’re planning a party, heading to a potluck, or just want a delicious snack with your soup or salad, these pinwheels fit the bill.

Let’s dive right into how to make them!

Ingredients You’ll Need

Here’s everything required to make a batch of 12 golden-baked pinwheels:

• 1 sheet puff pastry, thawed

• 1 tablespoon olive oil

• 2 cups finely chopped mushrooms (cremini or button work great)

• 2 garlic cloves, minced

• ½ teaspoon thyme or Italian seasoning

• Salt and pepper, to taste

• ¾ cup shredded cheese (Gruyère, mozzarella, or sharp cheddar are all solid choices)

• 1 egg, beaten (for egg wash)

STEP 1: PREPARE THE OVEN AND PAN

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper — this keeps cleanup easy and helps prevent sticking.

STEP 2: SAUTÉ THE MUSHROOMS

In a skillet over medium heat, heat the olive oil. Add your chopped mushrooms and cook them down for about 6 to 8 minutes, stirring occasionally. You’re looking for them to release their moisture and start turning golden brown. This step is where the deep flavor develops.

Once they’re cooked, stir in the minced garlic, thyme (or Italian seasoning), and season with salt and pepper to taste. Let that cook for another minute — just until the garlic is fragrant. Then, set the pan aside and let the mixture cool slightly. This is really important, because adding hot mushrooms directly to the pastry will make it soggy and harder to roll.

STEP 3: ROLL OUT THE PUFF PASTRY

On a lightly floured surface, unfold your thawed puff pastry sheet. Roll it out just a bit to even the surface — you don’t want to stretch it too thin, just enough to smooth out any fold marks and give yourself an even base for filling.

STEP 4: ADD THE FILLING

Once the mushroom mixture has cooled down, spread it evenly across the puff pastry. Leave about a ½-inch border all around the edges to make rolling easier. Then sprinkle the shredded cheese evenly over the top. You can get creative here — a sharp cheddar will give it a bold flavor, while Gruyère adds a nutty richness. Mozzarella is great if you want something a little milder and extra melty.

Now that we’ve got our flavorful mushroom mixture and melty cheese spread over that buttery puff pastry, it’s time to roll things up and bring these pinwheels to life. This is the fun part — where your kitchen starts to smell amazing, and you get those first glimpses of just how golden and irresistible these little spirals will be.

The best part? Even if you’re not a seasoned baker, this recipe is incredibly forgiving. Puff pastry does a lot of the heavy lifting, so you’ll look like a pro with barely any stress.

Let’s pick up where we left off.

STEP 5: ROLL THE PASTRY INTO A LOG

Starting from one of the long sides of your pastry rectangle, carefully roll the dough up into a tight log. You want to keep it snug but not so tight that the filling squishes out. Think of it like rolling up cinnamon rolls — gentle and even.

Once you reach the end, pinch the seam closed gently to seal. If your pastry feels too soft at this point, you can place the entire roll in the fridge for 10 to 15 minutes before slicing. Chilling firms everything up and gives you cleaner cuts, which helps the pinwheels keep their shape in the oven.

STEP 6: SLICE INTO PINWHEELS

Using a sharp knife or serrated blade, slice the roll into ½-inch rounds. You should get around 12 pinwheels, depending on how precisely you cut them.

Place each slice flat on your parchment-lined baking sheet, spacing them out a bit — they’ll puff and spread as they bake. Don’t worry if they don’t look perfect right now. The oven will work its magic and give them that gorgeous spiral and puff.

STEP 7: BRUSH WITH EGG WASH

To help your pinwheels achieve that beautiful golden-brown finish, lightly brush the tops with a beaten egg. Just a thin coat is enough — it gives the pastries a glossy, bakery-style look once baked.

STEP 8: BAKE TO GOLDEN PERFECTION

Pop the baking sheet into your preheated 400°F oven and bake for 15 to 18 minutes. You’re looking for the puff pastry to be crispy, golden, and fully cooked through, with the cheese melted and slightly bubbling.

Once baked, let them cool on the pan for just a few minutes. They’re best enjoyed warm, when the cheese is still gooey and the pastry is at peak crispiness.

Helpful Tips for Even Better Pinwheels

• Cool the filling first: As mentioned earlier, don’t skip this step. Hot mushroom filling can melt the pastry and make it hard to work with.

• Chill the log before slicing: If the pastry feels soft or sticky after rolling, a short rest in the fridge will help firm things up. This makes slicing easier and prevents flattening.

• Use parchment paper: It keeps the bottoms from sticking and makes cleanup a breeze. Plus, it helps evenly distribute heat for better browning.

• Switch up your cheese: Sharp cheddar gives a bold flavor, while Gruyère adds elegance. Mozzarella is ultra melty. You could even mix a couple for layered flavor.

• Add extras if you like: A swipe of Dijon mustard on the pastry before adding the filling gives an extra zing. Or try a spoonful of caramelized onions mixed into the mushrooms for sweetness and depth.

• Make ahead for parties: You can assemble the log ahead of time and keep it in the fridge for up to a day. Then just slice, bake, and serve when you’re ready. You can also freeze the unbaked slices and bake them straight from frozen — just add a couple of extra minutes to the bake time.