French Onion and Portobello Mushroom Pinwheels are a delightful treat that brings a little gourmet flair to your kitchen without the fuss. These pinwheels are rich, creamy, and perfect for any gathering. Whether it’s game day or a cozy family dinner, they are sure to impress.
Why You Will Love This Recipe
This recipe is a winner for so many reasons. First, it’s super easy to make, even for beginners. You don’t need fancy equipment or hard-to-find ingredients. It’s also quick; you can have these delicious snacks ready in no time. Plus, they are family-friendly and perfect for gatherings or a simple afternoon snack.
How to Make Pinwheels
Making these pinwheels is straightforward and fun. You start by mixing your ingredients and rolling them into the puff pastry. Once baked, they turn wonderfully golden and flaky. It’s a simple method that anyone can enjoy.
What You Need
- 1 package of puff pastry
- 1 cup caramelized onions
- 1 cup cooked portobello mushrooms, finely chopped
- 1 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 egg (for egg wash)
Step-by-Step
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the caramelized onions, chopped portobello mushrooms, cream cheese, Parmesan cheese, garlic powder, salt, and pepper.
- Roll out the puff pastry on a floured surface and cut it into squares or rectangles.
- Place a spoonful of the filling in the center of each piece of pastry.
- Roll the pastry around the filling to form pinwheels.
- Brush each pinwheel with beaten egg.
- Place on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes or until golden brown.
- Serve warm as an appetizer.
How to Serve Pinwheels
These pinwheels are a great standalone snack, but they pair well with a variety of sides. Try serving them with a fresh salad, a creamy dip, or even some crunchy veggies. They are also great for parties, alongside drinks or as part of a buffet spread.
How to Store Pinwheels
To keep your pinwheels fresh, store them in an airtight container in the fridge for up to 3 days. If you want to freeze them, you can place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag. To reheat, just pop them in the oven at 350°F (175°C) until warmed through.
Recipe Tips
- Make sure your puff pastry is thawed properly before rolling for easier handling.
- Don’t overfill the pinwheels to prevent them from bursting while baking.
- For an extra crispy finish, brush the pastry with the egg wash thoroughly.
- You can use store-bought caramelized onions if you’re short on time.
- Feel free to experiment with different types of cheese if Parmesan isn’t your favorite.
Variations & Swaps
- Try adding a touch of spinach to the filling for a pop of color and nutrition.
- Swap the portobello mushrooms for cooked and crumbled sausage for a heartier bite.
- For a lighter version, substitute cream cheese with Greek yogurt for a tangy twist.
FAQs
Can I make these pinwheels ahead of time?
Yes, you can prepare them and keep them in the fridge for a few hours before baking. If you want to make them a day early, assemble them and store them in the fridge covered with plastic wrap until you’re ready to bake.
Can I freeze the pinwheels after baking?
Absolutely! They freeze well. Just make sure they cool completely before placing them in a freezer-safe container. They can be frozen for up to 2 months.
What’s the best way to reheat the pinwheels?
The best method is to reheat them in the oven at 350°F (175°C) for about 10-15 minutes. This keeps them crispy! You can also microwave them, but the texture won’t be as nice.
What can I substitute for portobello mushrooms?
You can use any cooked mushrooms you like, such as button or shiitake. For a non-mushroom option, chopped spinach or cooked diced chicken are tasty alternatives.
I don’t have puff pastry. What else can I use?
If you don’t have puff pastry, you can use crescent roll dough or phyllo dough. Just make sure to adjust the cooking time since they might bake differently.
French Onion and Portobello Mushroom Pinwheels
Ingredients
For the Pinwheels
- 1 package puff pastry Thawed properly before rolling for easier handling.
- 1 cup caramelized onions You can use store-bought caramelized onions for convenience.
- 1 cup cooked portobello mushrooms, finely chopped You can substitute with any cooked mushrooms you prefer.
- 1 cup cream cheese, softened Can be replaced with Greek yogurt for a lighter option.
- 1/2 cup grated Parmesan cheese Feel free to experiment with different types of cheese.
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 egg for egg wash Brushed on for a golden finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the caramelized onions, chopped portobello mushrooms, cream cheese, Parmesan cheese, garlic powder, salt, and pepper.
- Roll out the puff pastry on a floured surface and cut it into squares or rectangles.
- Place a spoonful of the filling in the center of each piece of pastry.
- Roll the pastry around the filling to form pinwheels.
- Brush each pinwheel with beaten egg.
- Place on a baking sheet lined with parchment paper.
Baking
- Bake for 15-20 minutes or until golden brown.
