These 8 ingredient Vegan Mushroom Spinach Pinwheels are the best easy Holiday appetizer or snack! With flaky puff pastry, creamy spinach, and perfectly cooked mushrooms- they are truly little bites of perfection!
I recently shared a sweet recipe using vegan puff pastry when I made my Cinnamon Sugar Knots, but knew I had to create a savory version of these treats. Enter in...puff pastry pinwheels!
These vegan pinwheel appetizers are so easy to make and are truly the perfect starter for any Holiday gathering!
Ingredient & substitution notes:
- Mushrooms: I used button mushrooms for this recipe but any variety will work!
- Vegan cream cheese: I used Violife cream cheese for these vegan pinwheels since it's my favorite vegan cream cheese! You can also substitute for any dairy-free cream cheese brand or even normal cream cheese.
- Puff Pastry: I used Pepperidge Farm since it is vegan. It works great in this recipe!
- Vegan butter: I prefer cooking the mushrooms in butter as it helps them get crispy and browned, however, you can also cook them in any oil such as olive oil or avocado oil.
How to make mushroom spinach pinwheels
Defrost puff pastry
Every brand of puff pastry is different, so do this according to the package instructions.
For the Pepperidge Farm brand, this meant leaving it at room temperature for about 30-40 minutes before rolling out and adding the filling.
Saute mushrooms until crispy
While the puff pastry is defrosting and thawing, make the mushroom spinach filling!
Melt vegan butter in a pan and, once sizzling, add in the finely chopped mushrooms. Saute for about 8 minutes until they have released their juices and are beginning to brown.
Mix in the remaining filling ingredients
Add in the minced garlic and spinach and saute with the mushrooms for another 2 minutes until the spinach has wilted. Then, mix in the vegan cream cheese.
Fill puff pastry & roll into a log
Roll the pastry out and then top it with the mushroom spinach filling.
Then, carefully roll it into a log starting from the short end. Use a pastry brush dipped in water or butter to seal the edges together so that it holds.
Place in fridge, slice, & bake
Add the log of mushroom spinach puff pastry to the fridge for about 10-15 minutes and preheat the oven to 400F. This step makes it easier to slice the puff pastry and helps to re-solidify the fat in the dough which leads to a much flakier pastry!
Then, remove the puff pastry log from the fridge, slice it into 10 evenly sized pieces, and add them to a parchment-lined tray.
Add to the oven and bake for 20-24 minutes until browned on the outside and crispy! I like to eat them as is, but for even more flavor you can brush these mushroom pastries with more vegan butter right out of the oven.
FAQ & Tips:
Can I bake these vegan pinwheels ahead of time?
You definitely can, however, keep in mind that they will lose their flakiness over time and really do taste best warm. If you bake them a few hours before serving, they will still be great cold, but after about 2-3 hours I don't find the texture to be quite as good.
If you do want to prep these spinach pinwheels ahead of time and bake them later, follow the instructions through slicing the log into 10 pieces. Then, store the sliced mushroom spinach pinwheels in the freezer.
When you are ready to cook them, just add them to a parchment-lined sheet straight from the freezer and bake. They may need an additional 5 minutes of baking time but will still be great!
How do I store leftover mushroom pinwheels?
Leftover pinwheels (should you have any!) can be stored in a closed container in the fridge for 2-3 days or in the freezer for up to 1 month.
You'll want to reheat before serving, but keep in mind they will likely lose some of that initial flakiness after being reheated.
I truly can't wait for you to try these easy Vegan Mushroom Spinach Pinwheels. With only 8 ingredients required, they couldn't be easier to make and will wow any guests you make them for. I already know they're going to be a staple at Thanksgiving, Hannukah, and Christmas celebrations. Enjoy!
More vegan appetizer & side dish recipes you will love:
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Vegan Mushroom Spinach Pinwheels
- 1 sheet vegan puff pastry
- 1 Tablespoon vegan butter
- 5 ounces mushrooms finely chopped
- 2 cups spinach
- 2 cloves garlic minced
- 2 Tablespoons vegan cream cheese
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- Before starting, defrost the frozen puff pastry according to the package instructions. For the Pepperidge Farm brand that I used, this takes about 30-40 minutes at room temperature.
Make the filling:
- Finely dice the mushrooms and melt the vegan butter in a pan. Once the butter is hot and sizzling, add in the diced mushrooms. Saute for about 8 minutes, stirring occasionally, until the mushrooms have released most of their juices and are beginning to brown.
- Next, add the minced garlic and spinach to the pan. Sauté with the mushrooms for another 2 minutes until the spinach wilts.
- Finally, add in the vegan cream cheese and salt & pepper to season. Mix together for about 1 minute until the cream cheese melts and mixes in with the filling. Remove from the heat and set aside.
Layer & roll the pastry
- Lightly flour a rolling pin and roll out the thawed puff pastry on a sheet of parchment paper.
- Sprinkle the mushroom and spinach filling on top making sure to leave a 1” border on one short end of the pastry (this will get brushed with water to seal the pastry together).
- Beginning with the other shorter side of the puff pastry rectangle, tightly roll up the dough into a log. Use a pastry brush to lightly brush the edge of the dough with water once rolled and seal the roll by pinching the edges together.
Chill, slice, & bake
- Preheat the oven to 400F and transfer the puff pastry log to the fridge to chill for 10-15 minutes. This will make it easier to slice the puff pastry and leads to a better rise while baking, so don't skip this step!
- Once the oven has preheated, remove the puff pastry log from the fridge and cut it into 10 evenly-sized slices using a very sharp bread knife or dental floss.
- Place the pastries onto a parchment-lined baking sheet and bake for 20-24 minutes until they are golden in color and flaky in texture.
- Remove from the oven and serve warm. Enjoy!
- Puff pastries are best served or within 2-3 hours of coming out of the oven.
- Please see the blog post for substitution ideas and more recipe tips!