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Mushroom Pinwheels
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1/4 cup Land O Lakes® Butter

1 (8-ounce) package sliced fresh mushrooms, finely chopped

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 cup Land O Lakes® Half & Half

1 teaspoon finely chopped fresh dill

1 teaspoon lemon juice

1/2 teaspoon garlic or onion salt

20 slices soft sandwich bread

2 tablespoons Land O Lakes® Butter, melted


Fresh dill, if desired

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Melt 1/4 cup butter in 12-inch skillet until sizzling; add mushrooms. Cook over medium-high heat 5 minutes or until mushrooms are softened. Stir in flour and salt; mix until well blended. Add half & half; continue cooking, stirring constantly, until mixture is thickened. Stir in 1 teaspoon dill, lemon juice and garlic salt. Pour mushroom mixture into shallow dish. Cover with plastic food wrap; refrigerate 30 minutes or until cool and thickened.

  3. STEP 3

    Cut crusts from bread. Roll bread slices with rolling pin until very thin. Spread 1 tablespoon mushroom mixture on each slice; roll up. Place rolls onto parchment paper-lined or greased aluminum foil-lined baking sheets, seam-side down. Freeze 15 minutes.

  4. STEP 4

    Cut rolls into thirds using serrated knife; separate on baking sheets. Brush with melted butter. Bake 15-17 minutes or until golden brown. Serve immediately. Garnish with fresh dill, if desired.

Tip #1

To make ahead, prepare as directed above except do not cut, brush with butter or bake. Wrap pinwheels in plastic food wrap; place in freezer bag. Freeze for up to 2 weeks. Thaw rolls at room temperature for 30 minutes before slicing. Heat oven to 400°F. Brush with butter and bake as directed above.

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