Stuffed Mushroom Pinwheels

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Stuffed Mushroom Pinwheels

Author: Stephanie Cameron

Think stuffed-mushroom caps, but as pinwheels! This creamy, tangy, cheesy appy is the perfect addition to any gathering. Bonus that you can make them in advance and freeze them until you need them!

Ingredients

• 2 tbsp olive oil
• 3-4 cups Crimini mushrooms, chopped
• 1/2 medium red onion, chopped
• 3-4 Garlic cloves, pressed
• cream cheese
• 1 tsp dried thyme
• 1 tsp black pepper
• 1 tsp sea salt
• 1/4 tsp cayenne pepper
• 1 cup (1 8oz block) cream cheese
• Juice of half a lemon
• 1 puff pastry sheet, defrosted but cold (see notes).
• 2-3 cups grated Gruyere cheese
• 1 egg
• 1 tbsp water

Instructions

1. Preheat oven to 400 degrees F.
2. Heat a large skillet over medium-high heat. Add olive oil followed by garlic. Stir and cook for approximately 1 minute, and then add chopped mushrooms and onions.
3. Cook mushrooms and onions until softened (approx 5-10 minutes), stirring regularly to prevent burning.
4. Add dried thyme, salt, pepper, and cayenne pepper and stir to combine.
5. Add cream cheese followed by lemon juice. Stir until the cream cheese is melted and well incorporated with the mushroom mixture.
6. Transfer mushroom mixture to a baking sheet, flatten and cool in the freezer for 5 minutes.
7. Meanwhile, roll out your defrosted puff pastry sheet onto a lightly floured surface.
8. Once mushroom mixture is cool, remove from freezer and spoon onto your puff pastry sheet. Spread out into an even, thin layer, followed by an even layer of shredded Gruyere.
9. Roll into a log and then wrap in plastic wrap. Place in the freezer for 10 minutes or the fridge for 20 minutes.
10. Once chilled, remove the plastic wrap and cut into 1/2 inch slices. Place each slice face up on a baking sheet lined with oiled parchment paper.
11. Beat together egg and water to create egg wash. Brush each roll with egg wash to help with browning.
12. Bake at 400 degrees F for 20 minutes or until the puff pastry is golden brown and flaky.
13. Remove from the oven and let cool for at least 5 minutes. Serve with a glass of slightly chilled Pinot Noir!

Notes

Keep puff pastry in the fridge until you’re ready to use it! The colder the better.

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Andreas Bender Pinot Noir

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