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Strudel, Mushroom (D)
Serves: 6-8

Vegetable oil spray
8 oz. (250gm) mushrooms, sliced
1 small onion, chopped
2-3 cloves garlic, finely minced
2 oz. (60gm) low-fat cream cheese
1 tbsp. (15 ml.) chopped fresh chives
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
6 sheets frozen phyllo dough, thawed

Lightly spray a large skillet with the vegetable oil spray and sauté the mushrooms, onion, and garlic over high heat for about 10 minutes, until the liquid has evaporated. Stir in the cream cheese, chives, salt, pepper, and nutmeg.

Lay the phyllo dough on a clean dishtowel and spread the mushroom mixture about 1" (2cm) away from the short edge of the dough. Fold the sides over about 1/2" (1cm) and use the towel to help you roll it up like a jelly-roll. Place on a lightly greased baking sheet and spray lightly with the vegetable oil spray. Bake in a preheated 375°F (190°C) oven for 30 to 35 minutes, until the phyllo is golden brown.

Allow to cool for 5 minutes before cutting individual portions.

Poster's Notes:
This looks really good. I think I would make a couple of changes to the recipe. First I would spray each phyllo sheet with a light spray of olive oil, stack them, then proceed. Another thought is to make the filling into knishes/burekas creating individual triangles from the phyllo.

Posted by Lorri Lewis

Nutritional Info Per Serving: N/A