Playboy Club model riley_x does cooking streams on her Club page regularly, and she was kind enough to share a delicious-looking recipe with us that would be perfect for your holiday gatherings! Called Mushroom Pinwheels, this appetizer combines savory mushrooms with mozzarella and parmesan and folds it all into puff pastry. In short, you may be tempted to to eat them all before your guests arrive.
Ingredients:
- 1 sheet puff pastry
- 1 TBL olive oil or vegan butter
- 1 small shallot (finely diced)
- 1 clove garlic (minced)
- 1/2 TSP fresh thyme
- Black pepper
- 8 ounces mushrooms (chopped)
- 1/2 TBL soy sauce
- 1/2 cup vegan mozzarella cheese (shredded)
- 1/4 cup vegan parmesan cheese (shredded)
Instructions:
1. Melt the butter or olive oil in a large pan over medium heat. Add the shallot and sauté until brown. Add the mushrooms, thyme, and black pepper. Sauté for 5-7 minutes, stirring occasionally. Add garlic and thyme, and sauté for another 1-2 minutes. Set mixture aside for later.
2. Add a layer of puff pastry to a baking tray lined with parchment paper and roll it out to a rectangle. Sprinkle the vegan cheese over the surface, leaving a 1” border on one long end of pastry. Add mushroom mixture to the top and spread it out evenly. Use a brush or your finger to lightly brush the clean edge of the pastry with water.
3. . Roll pastry up towards the edge using both hands, and apply extra pressure once you get to the end to seal the pastry. Place the rolled up pastry in the fridge for around 25 minutes.
4. Meanwhile, preheat the oven to 425 F degrees.
5. Once out of the fridge use a knife to cut the roll into 1” pieces. Lay the pieces flat on the parchment paper and bake in the oven for around 20 minutes or until the pastries are golden brown.
It can be served either hot and cold and will last in an airtight container for up to 3 days.
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