MUSHROOM PINWHEELS/ THE BEST DAINTY BITE APPETIZER

Start by cooking 16 oz of baby Bella mushrooms with 1/2 sweet onion, chopped finely, and 1 clove of garlic in 2 tbsp of butter.

Cook until all the liquid disappears, about 5 to 7 minutes, allowing the mushrooms and onions to caramelize.

Add salt to taste and 1 tsp of herbes de Provence (or 1 tsp of oregano) and some fresh thyme for flavor.

Incorporate 70 g of cream cheese into the mixture and let it cool completely before proceeding.

Take puff pastry out of the freezer 2 hours prior to use and smooth it out.

Spread the cooled mushroom filling evenly over the puff pastry.

For extra flavor, add Grier or Fontina or parmesan cheese on top of the filling.

Roll the puff pastry tightly and slice it into thin pinwheel slices.

Arrange the pinwheels in a baking pan lined with parchment paper, leaving space between them.

Brush the sides with an egg wash made from 1 egg whisked with 1 tbsp of water or milk.

Bake at 400°F for 15 minutes or until golden.

Equipment Needed

Spice Level: