I asked around my foodie friends on the internet on various ideas for appetizers… and my friend Suzanne (I wish I could tag you like on FaceBook) suggested to make puff pastry pinwheels filled with mushrooms and parmesan cheese.
Having just come from making an amazing mushroom filling for the lasagna at my nephew’s birthday party and knowing how impressed my sister was at the flavors of such filling, I decided to venture myself to making these as one of my savory appetizers. My spinach pinwheels were the HIT of the last baby shower I hosted. Kids love anything savory rolled in puff pastry and these mushroom ones were not the exception.
I have requests for the recipe already… so here it is for all of you interested.
MUSHROOM PARMESAN PINWHEELS
2 sheets of puffed pastry, defrosted in the refrigerator overnight – I just buy it and place it in the fridge… 24 ounces button mushrooms, finely chopped 1 small onion, finely chopped (about 1/2 cup) 2 teaspoons minced fresh thyme leaves 1 tablespoon soy sauce 2 teaspoons fresh juice from 1 lemon 2 oz goat cheese 2 tbs sour cream ½ cup Parmesan cheese, shredded Salt and Pepper Olive oil
- Add a generous drizzle of olive oil to a large pan over medium heat. Add onions and cook stirring occasionally. Add mushrooms and continue cooking stirring occasionally, until liquid evaporates and mushrooms start to sizzle, about 10 minutes.
- Add the thyme, soy sauce and lemon juice and stir to combine. Add the goat cheese and sour cream and stir once more. Season to taste with salt and pepper. Set aside to cool off a bit.
- Open the puffed pastry (which comes folded in three). Place some flour onto a clean surface and flour the rolling pin too. Roll out the pastry so that it loses the creases where the folds were.
- Sprinkle some parmesan cheese and spread an even layer of mushrooms leaving a border on one edge.
- Start rolling from the farthest edge from the border you left without mushrooms. Roll the pastry onto itself until you create a log.
- Repeat with the second sheet of pastry in the package. Place logs in the fridge covered with a moist paper towel for about 10-15 minutes or until you’re ready to bake them. This is important for the pastry to harden a bit again. It’ll be easier to cut if the pastry is cold than if it is at room temp.
- Slice the logs into ¼ inch pieces. Place onto a baking sheet lined with parchment paper and bake in a 425F oven for about 10-12 minutes, until the cheeses smell great and the pastry is puffed and golden delicious.
- Transfer them to a cool plate and serve them immediately. But they will keep very well at room temperature as long as there’s not a lot of humidity… lots of humidity makes puff pastry soggy.
I prepare these the day before the party. Just cover them and place them in the fridge until you’re ready to bake.