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Mushroom Strudel

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Ingredients

Adjust Servings:
3 tablespoons butter
1 1/2 lbs mushrooms, sliced
1/4 cup chopped onion
1 tablespoon sherry wine
1 teaspoon salt
8 ounces cream cheese, cut into small pieces,at room temperature
1 cup fine breadcrumbs
1/3 cup chopped fresh parsley leaves
1 cup thick greek yogurt (if unavailable, use sour cream)
10 chopped water chestnuts
2 cloves garlic, minced
1 small lemon juice, from (about 2 tsps)
1/2 teaspoon ground caraway
1/2 teaspoon pepper
20 sheets filo pastry

Nutritional information

291.7
Calories
186 g
Calories From Fat
20.7 g
Total Fat
12.2 g
Saturated Fat
51.8 mg
Cholesterol
452.6 mg
Sodium
21.5 g
Carbs
1.5 g
Dietary Fiber
1.8 g
Sugars
5.4 g
Protein
122g
Serving Size

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Mushroom Strudel

Features:
    Cuisine:

    Outstanding strudel, it really could not get any better than this! a little work but well worth the effort, I was lucky to get a taste of this, it all went so fast, next time I will make a double recipe, thanks Evelyn!...Kitten:)

    • 90 min
    • Serves 16
    • Easy

    Ingredients

    Directions

    Share

    Mushroom Strudel, If you love mushrooms, you’ll love them in this delectable strudel The soft, savoury filling and the crunch of buttery filo send this over the top , Outstanding strudel, it really could not get any better than this! a little work but well worth the effort, I was lucky to get a taste of this, it all went so fast, next time I will make a double recipe, thanks Evelyn! Kitten:), If you love mushrooms, you’ll love them in this delectable strudel The soft, savoury filling and the crunch of buttery filo send this over the top


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    Steps

    1
    Done

    Melt Butter in Large Skillet Over Medium-High Heat.

    2
    Done

    Add Mushrooms and Onions and Saute Until Vegetables Are Golden and All Liquid Has Evaporated.

    3
    Done

    Stir in Sherry and Salt and Cook Until Sherry Is Absorbed.

    4
    Done

    Remove from Heat and Drain Well.

    5
    Done

    Return to Skillet.

    6
    Done

    Add Cream Cheese and Stir Until Melted (place Over Low Heat, If Necessary).

    7
    Done

    Blend in Breadcrumbs, Yoghurt, Parsley, Water Chestnuts, Garlic, Lemon Juice, Caraway Seed and Pepper.

    8
    Done

    Preheat Oven to 350 Degrees F.

    9
    Done

    Grease Rimmed, Large Baking Sheet.

    10
    Done

    Place 1 Filo Sheet on Work Surface, Cover Remaining With Dampened Kitchen Towel So They Do not Dry Out.

    11
    Done

    Brush Filo Sheet With Melted Butter, Top With Second Filo Sheet; Brush With Butter.

    12
    Done

    Repeat Until 10 Sheets Are Stacked in This Manner.

    13
    Done

    Spoon Half of Mushroom Filling in Strip Along 1 Long Edge of Filo, Leaving 3 Inch Margin at Each End.

    14
    Done

    Roll Up Filo to Enclose Filling, Tucking in Ends, as For a Large Spring Roll.

    15
    Done

    Transfer to Baking Sheet, Seam Side Down.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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