Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add diced mushrooms, cooking until golden brown and moisture evaporates, about 5-7 minutes. Stir in chopped herbs, season to taste, and let cool slightly.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll out puff pastry into a rectangle about 1/8 inch thick on a floured surface.

Spread cooled mushroom filling evenly over puff pastry, leaving a small border. Roll the pastry tightly from one edge to form a log. Slice into 1-inch thick pinwheels.

Place pinwheels on the prepared baking sheet, brush with egg wash or plant-based milk, and bake for 20 minutes until puffed and golden.

Let pinwheels cool for a few minutes before serving. Enjoy warm or at room temperature with dipping sauces.