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Spicy Mushroom Swirls
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5 from 1 vote

Spicy Mushroom Swirls

These spicy mushroom pinwheels are a delicious savory pastry that can be enjoyed as an appetizer or snack. They're perfect to hold over guests before a big dinner!
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Appetizer
Cuisine: American
Keyword: easy appetizer, puff pastry, spicy mushroom swirls
Servings: 8 servings
Calories: 226kcal
Author: Diabetic Foodie


  • 1 sheet frozen puff pastry
  • 1 ounce dried mushrooms (I use black trumpets and matsutakes)
  • 1 medium dried chile pepper (I use a puya)
  • 1 tablespoon olive oil
  • 2 tablespoons shallots (minced)
  • 2 cloves garlic (minced)
  • Kosher salt
  • freshly ground pepper
  • 2 tablespoons egg substitute
  • ½ tablespoon water
  • ½ cup Parmesan-Reggiano cheese (finely shredded, divided)


  • Thaw the frozen puff pastry at room temperature for about 45 minutes or until it’s soft and easy to handle.
  • Place the dried mushrooms in a medium bowl and the chile pepper in a small bowl. Cover both with boiling water. If the chile floats, place something heavy on top to keep it submerged.
  • Allow the mushrooms and chile to rehydrate for 30 minutes, then drain the water.
  • Place the mushrooms on a double layer of paper towels and roll it up to extract as much water as possible. Split the chile lengthwise and remove the stem and seeds.
  • Finely chop the chile and mushrooms.
  • Heat a medium sauté pan over medium heat. Once hot, add the olive oil.
  • Add the shallots and garlic, then sauté until soft, about 5 minutes.
  • Add the mushrooms and chile, then cook until the mushrooms are soft, about 5 more minutes. Season with salt and pepper and remove from heat.
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Place the pastry on a lightly-floured surface. Use a rolling pin to smooth out the pastry and get rid of any folds.
  • In a small bowl, combine the egg substitute and water. Brush a thin layer of the egg mixture on top of the pastry.
  • Spread the mushroom mixture onto the pastry, stopping a ½-inch away from the edges.
  • Reserve about 2 tablespoons of the cheese, then sprinkle the rest on top of the mushrooms.
  • Roll up the pastry, jelly-roll style, then brush the seam with the egg mixture.
  • Using a serrated knife, slice the roll into ½-inch wide slices. You should end up with about 16 pieces. Place the slices, cut-side down, on the prepared baking sheet.
  • Brush with the egg mixture, sprinkle with the remaining cheese, then place in the oven and bake for 15-17 minutes or until the pastry is golden brown.


This recipe is for 8 servings. Each serving is 2 pinwheels.
Leftovers can be stored covered in the refrigerator for up to a week.
Be sure to let the pinwheels cool completely before storing to avoid condensation.


Serving: 2swirls | Calories: 226kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 183mg | Potassium: 0mg | Fiber: 1g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 17g