Description
This delicious mushroom strudel features a flaky pastry enveloping a savory filling of sautéed leeks, earthy mushrooms, and rich Parmesan cheese. Perfect as an appetizer or main course, it’s a comforting dish that impresses with every bite.
Ingredients
Scale
- 1 package phyllo dough (16 ounces, thawed)
- 2 tablespoons olive oil (or unsalted butter)
- 1 medium onion, finely chopped
- 2 leeks, cleaned and sliced (white and light green parts only)
- 8 ounces mushrooms, finely chopped (button or cremini)
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1/4 cup cream cheese, softened
- 1 egg (for egg wash)
- Fresh parsley (for garnish, optional)
Instructions
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Sauté the onion until translucent, about 3 minutes. Add leeks and cook for 5 more minutes. Then, add mushrooms and sauté until browned, about 7 minutes. Stir in garlic, thyme, salt, and pepper. Cook for 2 more minutes. Let the mixture cool slightly before mixing in Parmesan and cream cheese.
- Assemble the Strudel: Preheat the oven to 375°F (190°C). Lay out a sheet of phyllo dough, brush with olive oil, and layer another sheet on top. Repeat with 4-5 sheets. Spoon the filling along one edge, roll tightly, and seal the ends. Place seam-side down on a baking sheet lined with parchment paper. Brush the top with egg wash.
- Bake: Bake for 25-30 minutes, or until golden brown. Allow to cool for 5-10 minutes before slicing. Serve warm, garnished with parsley if desired.
Notes
- Ensure the filling is cool before assembling to prevent the phyllo from becoming soggy.
- Feel free to experiment with different cheeses or additional herbs for a unique flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 230
- Sugar: 2g
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 7g