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Mushroom Strudel with Leeks and Parmesan Cheese

Mushroom Strudel with Leeks and Parmesan Cheese Delight

A delightful Mushroom Strudel with Leeks and Parmesan Cheese, combining flaky pastry and savory filling for a comforting vegetarian treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 6 slices
Course: Appetizers
Cuisine: Vegetarian
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strudel
  • 4 sheets Phyllo Pastry Ensure it's fully thawed before use.
  • 2 tablespoons Butter Melted for easier spreading.
  • 1 large Egg Can be substituted with a vegan alternative.
For the Filling
  • 8 ounces Cremini or Baby Bella Mushrooms Feel free to switch with button or portobello.
  • 4 ounces Shiitake Mushrooms Substitute with more cremini if preferred.
  • 1 medium Leek Green onions can be used if in a pinch.
  • 2 cloves Garlic Always opt for fresh for the best results.
  • 1 cup Parmesan Cheese Can substitute with mozzarella or vegan cheese.
  • 1/4 cup Parsley Consider thyme or spinach as alternatives.
  • to taste Salt
  • to taste Pepper

Equipment

  • Skillet
  • Oven
  • baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of butter in a skillet over medium heat. Add sliced leeks and sauté for 8-10 minutes until golden and soft. Transfer to a bowl.
  2. Add chopped mushrooms to the skillet and cook until liquid evaporates, about 5-7 minutes. Season with salt and pepper, then mix in leeks, Parmesan cheese, minced garlic, and parsley.
  3. Preheat the oven to 400°F (200°C). Layer 4 sheets of phyllo pastry, brushing each with melted butter. Place a quarter of the mushroom filling at one end and roll into a log shape. Seal edges with a beaten egg.
  4. Line a baking sheet with parchment paper and arrange strudels seam-side down. Brush tops with melted butter. Bake for 15-20 minutes until golden brown and crispy.
  5. Remove strudel from the oven and cool on the baking sheet for about 15 minutes. Slice into pieces and serve warm.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 1gVitamin A: 250IUVitamin C: 5mgCalcium: 200mgIron: 1mg

Notes

Cover phyllo pastry with a damp towel while assembling to prevent drying out. Store leftovers in an airtight container for up to 4 days.

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