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Mushroom Strudel with Leeks and Parmesan Cheese

Mouthwatering Mushroom Strudel with Leeks and Parmesan Delight

Delight in this Mushroom Strudel with Leeks and Parmesan Cheese, a savory dish that is sure to impress.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 4 strudels
Course: Appetizers
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strudel
  • 4 sheets Phyllo Pastry Thawed and cover to prevent drying out.
  • 4 tablespoons Butter Can substitute with olive oil.
  • 1 large Egg Optional for a vegan alternative.
For the Filling
  • 1 cup Cremini or Baby Bella Mushrooms Substitute with any preferred variety.
  • 1 cup Shiitake Mushrooms Can be replaced with more cremini or a mix.
  • 2 large Leek Substitute with shallots if needed.
  • 2 cloves Garlic Can use garlic powder if fresh is unavailable.
  • 1/2 cup Parmesan Cheese Use nutritional yeast for lactose-free option.
  • 1/4 cup Parsley Optional; can use another herb.
  • to taste Salt Essential for flavor enhancement.
  • to taste Freshly Ground Black Pepper Essential for flavor enhancement.

Equipment

  • Nonstick Skillet
  • baking sheet
  • Parchment paper
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and gather your ingredients.
  2. Melt 4 tablespoons of butter in a nonstick skillet over medium heat. Sauté sliced leeks for 8-10 minutes until softened and caramelized.
  3. Add chopped cremini and shiitake mushrooms, seasoning with salt and pepper, and cook for 12-15 minutes until liquid evaporates.
  4. Combine mushroom mixture with sautéed leeks, minced garlic, parmesan, and parsley in a bowl.
  5. Brush a baking sheet lightly with melted butter. Layer 4 sheets of phyllo pastry on top, brushing each with melted butter.
  6. Place a quarter of the filling at one end and roll tightly to form a strudel, sealing the ends.
  7. Repeat until all filling is used, placing strudels seam-side down on the baking sheet. Brush tops with remaining melted butter.
  8. Bake for about 15 minutes until golden brown and crisp.
  9. Let cool on the baking sheet for 15 minutes before slicing. Serve warm.

Nutrition

Serving: 1strudelCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Handle phyllo gently to avoid drying out. Chill assembled strudels before baking for better shape and texture.

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