Preheat your oven to 400°F (200°C).

In a skillet over medium heat, add olive oil. Once hot, toss in the minced garlic and sauté for about 30 seconds until fragrant.

Add the finely chopped mushrooms, a pinch of salt, and pepper. Cook until the mushrooms release their moisture and become tender, about 5 minutes. Set aside to cool slightly.

In a large mixing bowl, combine the cream cheese, shredded cheese, and the sautéed mushroom mix. Stir until well blended.

On a floured surface, roll out the puff pastry sheet to smooth it out. Spread the cheesy mushroom filling evenly over the pastry, leaving a small border at the edges.

Starting from one long end, carefully roll the pastry into a log. Seal the edges by pinching them together.

Using a sharp knife, cut the log into about 1-inch wide pinwheels. Place them on a parchment-lined baking sheet.

Bake for 15-20 minutes, or until puffed up and golden brown.

Garnish with fresh parsley or basil if desired before serving.