Vegan Mushroom Pinwheels
Flaky puff pastry spirals filled with caramelized mushrooms, wilted spinach and melty vegan cheese. These savory pinwheels are easy to make and ready in about 45 minutes, perfect as an appetizer or party snack.
Ingredients
- 1 sheet puff pastry vegan (use gluten-free if needed)
- 3 cups button mushrooms sliced
- 4 cups spinach fresh
- 1 cup vegan cheese shredded
- 2 Tbsp olive oil plus 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.
- Cover a baking tray with baking paper.
- Heat a skillet on medium heat, then add the 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 the oregano, rosemary, apple cider vinegar and sugar, and continue to cook until the liquid evaporates and the mushrooms are caramelized, about 5 more minutes.
- Add the spinach and stir to incorporate. Cook until the spinach is wilted, then set aside to cool.
- Lay the puff pastry on a clean surface.
- Spread the shredded vegan cheese evenly over the pastry.
- Then spread the mushroom 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, brush the tops with a little olive oil, and bake for about 25 minutes or until golden.
Notes
Best served warm, fresh from the oven. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep the pastry crisp.