Best Mushroom Filled Double Pinwheels Recipes

MUSHROOM PASTRY PINWHEELS

Mushroom Pastry Pinwheels image

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

Ingredients

1/2 pound fresh mushrooms, finely chopped
2 tablespoons butter
1 shallot, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/2 cup dry red wine or beef broth
1/8 teaspoon salt
1/8 teaspoon pepper
1 sheet frozen puff pastry, thawed
4 ounces spreadable garlic and herb cream cheese

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 PINWHEELS

Mushroom Pinwheels image

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

Ingredients

1/4 cup olive oil
1/2 cup finely chopped onion
2 cups finely chopped mushrooms (your choice-portobella is good)
1 tablespoon sesame seeds
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper
2 -2 1/4 cups all-purpose flour (may use 1/2 cup whole wheat flour to replace 1/2 cup white flour)
1 (3/4 ounce) envelope fast rising yeast
1 teaspoon salt
1/2 cup water
1/4 cup milk
2 tablespoons olive oil
1 cup shredded cheddar cheese
1 egg white
1 tablespoon water
1/4 cup sesame seeds

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.