MUSHROOM PINWHEELS RECIPE
Mushroom lovers of the world unite-we combined mushrooms with yummy, flaky puff pastry and cheese in these mushroom pinwheels!
Provided by Cheryl Najafi
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees then line a baking sheet with parchment paper. Heat butter and olive oil together in a large skillet over medium-high heat. Add mushrooms then cook, stirring only as needed for about 8-10 minutes, until mushrooms are golden brown and tender.
- Add garlic, salt, pepper and thyme then cook for 2 additional minutes then transfer mushrooms to a plate or tray and let them to come to room temperature. Unfold puff pastry sheet on a lightly-floured surface then pinch together seams. Roll out slightly to form a 12" x 12" square then brush top with beaten egg.
- Top with grated cheeses, leaving a ¼" border around the edges. Coarsely chop the cooled mushrooms and spread them evenly over cheese. Roll puff pastry up jelly-roll-style into a 12"-long cylinder, allowing the egg along the top border to glue the pastry together at the seam.
- If pastry becomes sticky, place in refrigerator for 30 minutes to chill. Otherwise, cut log into ¾"-thick slices then space pinwheels as far apart as possible on prepared baking sheet. Brush each pinwheel with remaining egg then sprinkle with Parmesan cheese and a light dusting of garlic salt.
- Bake for about 20 minutes until golden brown and crispy. Let cool slightly and serve warm.
Nutrition Facts : Calories 114 kcal, Carbohydrate 7 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 299 mg, Fiber 1 g, Sugar 0.4 g, UnsaturatedFat 1.2 g, ServingSize 1 serving
MUSHROOM PASTRY PINWHEELS
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
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.
MUSHROOM PUFF PASTRY PINWHEELS
Mushroom Puff Pastry Pinwheels are just what you want when you think of savory appetizers that are easy to make but still look spectacular on your buffet. Check out our recipe for this simple process of making puff pastry pinwheels featuring hearty protein-packed mushrooms.
Provided by Dina
Categories Appetizer
Time 50m
Number Of Ingredients 11
Steps:
- Chop the mushrooms and onion.
- In a skillet heat olive oil over medium high heat and sauté the onion until it becomes translucent.
- Add the chopped mushrooms and stir them until they are cooked through.
- Add mayonnaise, salt, black pepper, garlic, and parmesan.
- Stir to combine.
- Roll 2 sheets of puff pastry out to 12 x 16 inches.
- Split the mushroom filling in two and distribute a thin layer across both sheets.
- Sprinkle mozzarella on top and roll tightly starting from the longer side.
- Line a baking sheet with parchment paper and place both rolls on top. Generously brush with egg wash.
- Cut each roll into 1 inch pinwheels. Place the pinwheels laying flat on the parchment.
- Bake at 365 degree Fahrenheit for 30-40 minutes or until golden brown.
Nutrition Facts : Calories 136 kcal, Carbohydrate 7 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 161 mg, ServingSize 1 serving
MUSHROOM PUFF PASTRY BITES
These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. - Marion Ruzek, Jeffersonville, Indiana
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 3 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.
Nutrition Facts : Calories 97 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 70mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
MUSHROOM PINWHEELS
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
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.
MOUTH-WATERING STUFFED MUSHROOMS
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Appetizers and Snacks Vegetable Mushrooms Stuffed Mushroom Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 1.5 g, Cholesterol 22 mg, Fat 8.2 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 4.5 g, Sodium 81.8 mg, Sugar 0.4 g
MUSHROOM FILLED DOUBLE PINWHEELS
Yield 18 dozen
Number Of Ingredients 28
Steps:
- Directions 1. Heat butter in large skillet over medium heat. Add mushrooms and onion; cook, stirring, 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. 2. Unfold 1 pastry sheet on lightly floured work surface. Spread one-third of mushroom mixture over pastry. Roll up pastry. Cover; chill 1 hour. Repeat with remaining 2 pastry sheets and mushroom mixture. 3. Heat oven to 400 degrees F. 4. Cut chilled pastry crosswise into 1/4-inch-thick slices, about 32 slices per roll. Place, cut side down, 1 inch apart on ungreased baking sheets. Stir egg and water in small bowl. Brush slices with egg wash, without letting wash drip down sides. 5. Bake in 400 degree F oven for 15 minutes or until golden. Serve warm. Makes 8 dozen.
CRISPY MUSHROOM PINWHEELS
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
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.
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