Savory Mushroom Rolls
These savory mushroom rolls are pizza dough wrapped around a garlicky mushroom-and-spinach filling, sliced into pinwheels and baked until golden. They come together with a handful of pantry staples, travel well, and disappear fast at any gathering. If you love mushrooms, this is the easy, crowd-pleasing snack to keep in your back pocket.
The first time I made these, I was just looking for a savory afternoon snack. I didn’t want to make a big effort, so I decided to work with what I had around. Looking thoroughly through my fridge, I pulled out the winners: rolled vegan puff pastry and mushrooms! Of course, I added a bunch of other things, but we’ll talk more about that in the ingredients section. The combination turned out to be really tasty, or at least I LOVED it. But the real test for this recipe was when a friend invited me to a dinner party and I brought these savory mushroom rolls as a snack. They vanished. That’s what I call a win!
What goes into these mushroom rolls
The ingredient list is short and forgiving. Here is what each part is doing and how to choose it:
- Store-bought pizza dough keeps this quick. Let it come to room temperature before rolling so it stretches without tearing. (Puff pastry works beautifully here too if that is what you have on hand.)
- Mushrooms are the star. I personally prefer cremini mushrooms — they’re smaller and have some particular taste notes that I think go really well with pastry, which makes them the perfect candidate for this recipe. That said, I don’t think there’s any wrong mushroom to add here, so use white button, cremini, or whatever looks freshest.
- Spinach adds color and a little green freshness. It cooks down a lot, so those 3 cups shrink to almost nothing.
- Onion and garlic build the savory base. Three cloves may sound like a lot, but they mellow as they cook.
- Balsamic vinegar is the small secret. Just a teaspoon at the end deepens the mushroom flavor and cuts the richness.
- Oregano, salt, and pepper season the filling. Keep the salt in check while cooking, then taste and adjust before you fill the dough.
Why a dry, cooled filling matters
Mushrooms and spinach both release a surprising amount of water as they cook, and that moisture is the enemy of a crisp roll. Cooking the mushrooms for a full 5 to 7 minutes lets that liquid evaporate and concentrates the flavor instead of leaving you with a soggy center. The spinach goes in at the very end and only needs a minute, just long enough to wilt. Letting the filling cool a little before it touches the dough also keeps the pizza dough from turning gummy from the inside. A drier filling in, a golden, sliceable roll out.
Tips for rolling and slicing
- Roll the dough into an even rectangle and spread the filling right to the edges, leaving just a small border along the far long side so the seam can seal.
- Roll snugly from one long side, but not so tight that the filling squeezes out. Aim for a firm log.
- Use a sharp knife and a gentle sawing motion to cut into 6 to 8 pieces. Wiping the blade between cuts gives you cleaner spirals.
- Brushing the tops with oil halfway through baking is what gives them that glossy, golden finish, so don’t skip it.
- They’re done at 180 C (350 F) after about 25 to 30 minutes, when the pastry is deep golden and the bottoms are set and firm.
If you have more time on your hands, I suggest you check out my recipe for vegan cream cheese. A thin layer spread on the dough before the mushrooms is a great addition to this recipe, and I am positive you will love it. Still, if you’re not comfortable enough in the kitchen to try your own mix of ingredients, you can follow my guidelines exactly. I promise it’s super good and your whole family will love it.
What to serve with savory mushroom rolls
These rolls shine on a snack or party spread, so I like to set them out alongside something to dip and something to sip. A bowl of vegan spinach dip plays right into the spinach in the filling, and they slot in perfectly on a plate of vegan finger food for a party. Because they’re warm, savory, and mushroom-forward, they also pair well with a cup of cream of mushroom soup for a cozy lunch. Around the holidays, they earn a spot on the table with the rest of your vegan Christmas dinner recipes.
Make-ahead and storage
I love to prepare foods that I can take to-go with me the next day, and this is exactly that kind of recipe. You can cook the mushroom-and-spinach filling a day ahead and keep it covered in the fridge, then assemble and bake when you’re ready. Baked rolls keep in an airtight container in the fridge for 3 to 4 days. Reheat them in a hot oven or air fryer for a few minutes to bring back the crisp — the microwave will soften the pastry. They also travel well, which makes them ideal for lunchboxes, picnics, and, of course, another dinner party.
If you make these savory mushroom rolls, I’d love to know how they turned out for you — please rate the recipe below and drop a comment telling me which mushrooms you used or whether you sneaked in that layer of vegan cream cheese. Your notes always help the next reader!
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Savory Mushroom Rolls
Ingredients
For the dough:
- 1 pizza dough store bought, thawed
For the filling:
- 1 onion chopped
- 3 cloves garlic diced
- 2 cups mushrooms chopped
- 3 cups spinach
- 1 tsp balsamic vinegar
- 1 tsp oregano
- salt
- pepper
Instructions
- Heat up 2 Tbsp of oil in a pan, add the chopped onion and garlic and cook over medium heat until translucent.
- Add the chopped mushrooms, season with oregano, salt, and pepper. Cook for 5-7 minutes.
- Add the spinach and balsamic vinegar, stir for 1 minute and remove from heat.
- Roll the dough into a rectangle shape, pour the filling on top and spread it evenly.
- Roll the dough with the filling inside.
- Cut into 6-8 pieces.
- Bake in a preheated oven at 180 degrees Celsius for 25-30 minutes.
- Halfway through the baking brush the tops with oil.
Frequently Asked Questions
I personally prefer cremini mushrooms because they’re small and have taste notes that pair really well with pastry. That said, there’s no wrong mushroom here — white button mushrooms work perfectly and are easy to find. Just use whatever looks freshest and chop them evenly so they cook at the same rate.
Yes. The recipe calls for store-bought pizza dough, but rolled puff pastry works beautifully and is what I reached for the first time I made these. Puff pastry bakes up flakier and richer, while pizza dough gives you a chewier, bread-like roll. Either way, let it come to room temperature so it rolls without tearing.
Moisture is the main culprit, so cook the mushrooms for the full 5 to 7 minutes to let their liquid evaporate before you add the spinach. Let the filling cool a little before spreading it on the dough so the pastry doesn’t steam from the inside. A drier filling gives you a crisp, golden roll that slices cleanly.
Keep baked rolls in an airtight container in the fridge for 3 to 4 days. To bring back the crisp exterior, reheat them in a hot oven or air fryer for a few minutes rather than the microwave, which softens the pastry. They also hold up well for lunchboxes and picnics the next day.
Yes, and they’re great for it. You can cook the mushroom-and-spinach filling a day in advance and keep it covered in the fridge, then roll, slice, and bake when you’re ready. This makes them handy for parties and holiday spreads when you want to do the prep the night before.
The filling is fully plant-based — mushrooms, spinach, onion, garlic, balsamic vinegar, and herbs. The rolls are vegan as long as the store-bought pizza dough (or puff pastry) you choose contains no butter, milk, or egg, so check the package label. Many pizza doughs and rolled puff pastries are naturally dairy-free, but it varies by brand.
Great recipe Ruxandra, it looks delicious!
We’ll definitely have to re-post this to our Mushroom Lovers Club fan page 🙂