Easy Garlic Mushroom Pinwheels (Low Carb, Gluten-Free) Recipe Card
These savoury and easy Garlic Mushroom Pinwheels are perfect low-carb appetizers for potlucks, social gatherings, or eating as a filling snack that fits your low-carb budget.To make these delicious pastry bites, saute mushrooms in garlic, roll them in keto pastry dough and bake for 20 minutes. Low-Carb, Gluten-Free1g net carbs/pinwheel
Equipment
- Saute Pan
- Dental Floss to cut the dough into pinwheel shapes
Ingredients
Mushroom Filling
- 227 g Mushrooms about 2 cups chopped
- 1 tbsp Butter
- 2 Garlic Cloves minced / crushed
- ¼ tsp Salt
- ¼ tsp Pepper
- 1 Rosemary sprig
Low-Carb Pastry Dough
- 1¼ cup Mozzarella Cheese grated
- ¼ cup Gruyère Cheese or Mozzarella Cheese grated
- 2 tbsp Cream Cheese
- 2 Tbs Coconut Flour
- ½ tsp Baking Powder
- ½ tsp Garlic powder
- Salt & pepper to taste
Instructions
STEP 1: Garlic Mushroom Filling
- Chop the mushrooms roughly into small pieces.
- Melt the butter in a skillet on medium heat. Add the garlic and a sprig of rosemary.
- Add the mushrooms and sauté on medium heat until they become soft. Don’t stir too much; let them cook naturally in the pan. Season with salt and pepper, then cook until all the water has evaporated.
- Remove the pan from the heat and let the mushroom filling cool while making the dough.
STEP 2: Low-carb Pastry Dough
- Line a baking tray with parchment paper and keep two more large sheets aside to roll out the dough.
- In a microwaveable bowl, melt Mozzarella and cream cheese in 30-second increments until they become soft and gooey. Stir the cheeses together in between each increment to ensure a smooth consistency.
- Stir in the coconut flour, baking powder and spices to the cheese and combine evenly to form a dough texture.
- Form the dough into a rectangle, then roll the dough between the two sheets of parchment paper.If it goes wonky, fold in the edges to bring it back to a rectangle shape. Roll the dough until it is roughly the shape of a 7" x 12" rectangle.
STEP 3: Assemble the Pinwheels
- Spread the extra Mozzarella cheese (or Gruyere) over the rolled-out dough, then add the cooled mushroom filling to cover the entire dough surface.
- Using the edge of the parchment paper, roll the longest edge of the dough over into a log. Wrap it in parchment paper and let it sit in the fridge for 5-10 mins.
- PRO TIP: Cut the dough using dental floss.
- Preheat oven to 425 F. Line a baking tray with parchment paper.Remove the log from the fridge, place it on the counter and unwrap the parchment paper.
- Slide a long piece of dental floss underneath the log, pull up both ends, cross them over and pull the floss gently as if you are tying a knot; let the floss wire do most of the work without force, and it will easily cut through the pastry without disturbing the shape of the pinwheel.
- Carefully lift each pinwheel with a spatula and lay it flat onto the baking tray. I cut the uneven ends off first then I cut from the middle outwards to make about 10-12 pinwheels, ¾ inch thick.
- Bake the pinwheels in a preheated oven at 425 degrees F for 15-20 mins. After 5 mins, the dough will begin to melt, and that's the best time to take the baking tray out and push in the edges of the pinwheels with a spatula, to retain their shape. Then return the tray to the oven to resume baking.Remove the tray from the oven once the edges of the pinwheels are lightly browned.
- Remove the baking tray from the oven and let the pinwheels cool in the tray. Transfer them to a plate lined with a paper towel to absorb any moisture and grease.