Vegan Mushroom Pinwheels
If you're a fan of flavorful and filling pastry, you're in luck! This recipe for vegan mushroom pinwheels is everything you want - easy, delicious and healthy, too! Give it a try!
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.