CRISPY MUSHROOM PINWHEELS
Make and share this Crispy Mushroom Pinwheels recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 1h30m
Yield 98 pinwheels
Number Of Ingredients 11
Steps:
- Heat butter in large skillet over medium heat.
- Add mushrooms and onion and cook stirring frequently for 13 minutes until liquid evaporates and mushrooms are tender.
- Stir in flour, thyme, salt, pepper and lemon juice.
- Cook, stirring for 2 minutes or until thickened.
- Let cool.
- Unfold pastry sheet on lightly floured work surface.
- Spread 1/3 of mushroom mixture over pastry.
- Roll up pastry.
- Cover and chill for 1 hour.
- Repeat with remaining 2 pastry sheets and mushroom mixture.
- Heat oven to 400 degrees.
- Cut chilled pastry crosswise into ¼-inch thick slices about 32 slices per roll.
- Place cut side down, 1-inch apart from ungreased baking sheets.
- Stir egg and water in small bowl.
- Brush slices with egg wash, without letting wash drip down sides.
- Bake for 15 minutes or until golden.
- Serve warm.
- NOTE: Unbaked and uncut filled rolls can be refrigerated a day ahead or be frozen up to 3 weeks.
- Then thaw in refrigerator and cut and bake as above directions.
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Saad Bin Waseem310
[email protected]These mushroom pinwheels are the perfect party food. They're easy to make, they're delicious, and they're always a hit with guests.
Pateince shida
[email protected]I've made these pinwheels with a variety of different cheeses, and they're always delicious. My favorite is a sharp cheddar cheese.
Faith Oghenekevwe Ajiri
[email protected]These pinwheels are also a great way to get kids to eat their vegetables. My kids love the crispy phyllo dough and the flavorful filling.
Viral AFD
[email protected]These mushroom pinwheels are a great way to use up leftover mushrooms. I always have a few mushrooms left over after I make a stir-fry or soup, and these pinwheels are the perfect way to use them up.
Selina Meiler
[email protected]The phyllo dough is the perfect wrapper for these pinwheels. It's crispy and flaky, and it holds the filling together perfectly.
Malik Imtaz
[email protected]The filling for these pinwheels is so flavorful. I especially love the combination of mushrooms, onions, and herbs.
Brittany A
[email protected]These mushroom pinwheels are so versatile. I've served them as an appetizer, main course, and even breakfast. They're always a hit.
Röbøt The king of dance
[email protected]I love how easy these pinwheels are to make. I can have them ready in under 30 minutes, which is perfect for a busy weeknight meal.
Mohammad Ahmad
[email protected]These pinwheels were delicious! I used a variety of mushrooms, including shiitake, oyster, and cremini, and they all worked well. The filling was flavorful and the phyllo dough was crispy and flaky. I will definitely be making these again.
Promise Broome
[email protected]I've made these mushroom pinwheels several times now and they are always a crowd-pleaser. They're perfect for parties or potlucks.
Naveen Boddu
[email protected]These mushroom pinwheels were a hit at my party! They were so easy to make and everyone loved them.