Vegan Mushroom Pinwheels
These vegan mushroom pinwheels are flaky spirals of puff pastry filled with caramelized button mushrooms, wilted spinach, and melty vegan cheese. You roll the pastry around the filling, slice it into rounds, and bake until golden. They work as a party snack or an appetizer, and they please vegans and non-vegans at the same table.
I am the kind of person who simply loves having friends over. I love the atmosphere of a crowded house, and social gatherings have always managed to lift me up. I also get the feeling that I have to give something back, and what better skill to put to use for your friends than the wonderful gift of home cooking? I have the best satisfaction when someone suggests ordering pizza and I get to say, “We don’t need to do that, I’ve made yummy snacks!” You should see the light on their faces.
One of my favorite party snacks lately are these pinwheels. Some of my friends are vegan and others are not, so I wanted one snack that everybody would like. If you have followed my recipes, you already know I adore mushrooms. I think they are one of the best things you can find in nature and cook, and they play the role of a stand-alone filling beautifully here. Any meat lover at my table would tell you these pinwheels are delicious on their own.
Make this if you want
- A party snack that disappears off the tray before the main dish arrives.
- An appetizer that works for a mixed crowd of vegans and non-vegans.
- Something cozy to bake on a sunny weekend afternoon, which is exactly when I make mine.
- A make-ahead bite you can prep, slice, and bake fresh when guests arrive.
Key ingredients
Puff pastry is the backbone of this recipe. Buy a sheet that is vegan if you want to keep these plant-based, since some brands use butter in the layers and others use oil. Work with it cold. Puff pastry relies on solid fat trapped between thin layers, and when that fat stays firm it turns to steam in the oven and pushes the layers apart. A warm, soft sheet tears when you roll it and bakes dense instead of flaky. Use a gluten-free puff pastry sheet if you need the recipe to be gluten-free.
Button mushrooms are the heart of the filling. Slice the 3 cups evenly so they cook at the same rate. Mushrooms are mostly water, so they release a lot of liquid in the pan before they brown. Do not rush this stage. You want that liquid to cook off and the mushrooms to caramelize, because the deep, savory flavor lives in the browning, not in the steaming.
Fresh spinach looks like a lot at 4 cups, but it collapses to almost nothing once it hits the warm pan. Add it at the end and stir just until wilted so it keeps its color and does not turn watery.
Vegan cheese is the layer that binds everything to the pastry. Use whatever shredded vegan cheese you like best, a melting style works well here. If you are not strictly plant-based, the recipe also works with shredded dairy cheese.
Shallot and garlic build the base. I love garlic, I think it pairs wonderfully with roasted mushrooms, and I reach for it often in recipes like this. The shallot cooks first with the garlic in olive oil until translucent, which softens its sharp edge and sweetens the whole filling.
Apple cider vinegar, brown sugar, oregano, and rosemary are the seasoning that lifts the mushrooms. The teaspoon of brown sugar helps the mushrooms caramelize, while the tablespoon of apple cider vinegar balances that sweetness with a little brightness so the filling never tastes flat.
Tips for getting it right
- Cook the filling until the liquid is gone. The most common mistake is a wet filling. If there is liquid left in the pan, it will soak into the pastry and you lose the flake. Keep cooking until the mushrooms are caramelized and the pan looks dry, about 5 minutes after the herbs go in.
- Cool the filling completely before you fill the pastry. Warm filling melts the fat in the puff pastry, and that is the fat you need for those layers to rise. Spread it only once it is at room temperature.
- Roll tightly from the long side. A loose roll gives you pinwheels that unravel. Start from the longer edge so you get more spirals and a tighter coil.
- Use a sharp knife and cut clean slices. A dull knife drags and squashes the spiral. Press straight down rather than sawing so each pinwheel keeps its shape.
- Brush the tops with a little olive oil. This is what gives you that golden, glossy finish. You know they are ready when the tops are golden and the layers have puffed and separated, about 25 minutes.
Variations and swaps
Button mushrooms are easy to find, but you can use whatever you have. My favorite mushrooms for this recipe are cremini and shiitake, though portobello or oyster mushrooms work just as well, so do not hesitate to use them. For the cheese, pick your favorite vegan version, or use dairy cheese if you are not strictly plant-based. If you love mushroom-forward cooking, the same caramelized filling idea carries over to my stuffed portobello mushrooms and my mushroom crepes.
Storage and make-ahead
These are best fresh from the oven, while the pastry is still crisp. You can make the mushroom filling a day ahead and keep it in the fridge, then assemble, slice, and bake when guests arrive. Baked pinwheels keep in an airtight container in the fridge for up to 3 days, and a few minutes in a hot oven brings back the crispness much better than a microwave, which softens the pastry. If you want more cozy mushroom dishes for the colder months, try my cream of mushroom soup with thyme.
I hope you enjoy making this simple and efficient recipe. Be sure to tell me how it went, and best of luck out there in the kitchen!
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Vegan Mushroom Pinwheels
Ingredients
- 1 sheet puff pastry vegan (use GF if needed)
- 3 cups button mushrooms sliced
- 4 cups spinach fresh
- 1 cup cheese vegan or dairy, shredded
- 2 Tbsp olive oil + more for brushing
- 1 tsp brown sugar
- 1 tsp oregano dried
- 1 tsp garlic crushed
- 1 Tbsp apple cider vinegar
- 1 tsp rosemary dried
- 1 shallot diced
Instructions
- Preheat the oven to 200C.
- Cove a baking tray with baking paper.
- Heat a skillet on medium heat, add olive oil, shallots and crushed garlic.
- Cook for about 3 minutes until translucent.
- Add the mushrooms and continue to cook, stirring occasionally, for about 5 minutes.
- Add oregano, rosemary, apple cider vinegar, sugar and continue to cook until the liquids evaporate and the mushrooms are caramelized, about 5 more minutes.
- Add the spinach and stir to incorporate. Cook until the spinach is wilted. Set aside to cool.
- Lay the puff pastry on a clean surface.
- Spread the shredded cheese on a layer, evenly.
- Then spread the mushrooms mixture on top.
- Roll the pastry tightly, starting from the longer side.
- With a sharp knife, cut the pastry into thick slices. Lay the slices on the prepared baking tray. Bake for about 25 minutes or until the tops are golden.
Frequently Asked Questions
Yes, this recipe is vegan by default. Use a vegan puff pastry sheet and a shredded vegan cheese. If you are not strictly plant-based, the recipe also works with shredded dairy cheese, but no eggs, dairy, or honey are required.
Yes. The mushroom filling can be cooked a day ahead and stored in the fridge. Assemble the roll, slice it, and bake the pinwheels fresh when you need them so the pastry stays crisp. You can also slice the unbaked roll and refrigerate it briefly before baking.
The two most common causes are warm pastry and a wet filling. Keep the puff pastry cold so the fat stays solid and creates steam in the oven, and cook the mushroom filling until the liquid has evaporated. Always cool the filling completely before spreading it, otherwise it melts the fat in the pastry.
Button mushrooms are easy to find and work well. Cremini and shiitake add a deeper flavor, and portobello or oyster mushrooms are also great choices. Slice them evenly and cook until caramelized so the filling is savory rather than watery.
Keep baked pinwheels in an airtight container in the fridge for up to 3 days. Reheat them in a hot oven for a few minutes to bring back the crispness. Avoid the microwave, which makes the puff pastry soft and chewy.
Yes. Swap the standard puff pastry sheet for a gluten-free puff pastry, and check that your shredded cheese is gluten-free as well. The mushroom and spinach filling is naturally gluten-free.
It’s the first time I’m trying to make these at home and not buy the frozen ones from the supermarket and I’m impressed! So easy to make!
Glad you liked them!