Mushroom Strudel made with mushrooms, cheese and vegetables wrapped in phyllo dough will make you happy. This is a recipe that takes a long time to make, but it is worth the effort.
Don made an amazing meal with recipes from Vegetarian Times magazine. This Mushroom Strudel was awesome! Don did a fabulous job making everything. It is a complicated recipe, but he gives you step-by-step instructions. You can do this.
- Green Beans with Walnuts and Shallot Crisps
- Mushroom, Cheese, and Vegetable Strudel
- Roasted Sweet Potato “Fries”
The meal took a lot of time, and the kitchen was a disaster when Don finished, but from my perspective…it was so worth it. I must admit, this is not a recipe I would even attempt because it is somewhat complicated. My husband, the engineer, loves to make multi-step recipes.
What You Need
You need measuring cups and spoons, knives, a cutting board, pots and pans, a baking sheet, bowls, and a food processor. You also need phyllo dough, which you can get in the frozen foods area of the grocery store. But what you really want is a beautiful set of dinnerware, am I right?
Mushroom Strudel Recipe
Mushroom, Cheese and Vegetable Strudel
A rich, cheese and mushroom filled pastry
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 1 medium red bell pepper (diced)
- 2 cloves garlic (minced)
- 2 teaspoons dried thyme
- 1 pound white mushrooms (sliced)
- 10 ounces fresh baby spinach
- 1/4 teaspoon ground nutmeg
- 1 14-ounce package firm tofu (drained)
- 8 ounces Neufchatel cheese (softened)
- 1 cup grated extra-sharp cheddar cheese
- 1/4 cup olive oil
- 1 clove garlic (minced)
- 1 teaspoon dried thyme
- 1 pound whole-wheat phyllo dough (thawed)
- 1/2 teaspoon sesame seeds (optional)
- Preheat oven to 350F degrees.
- Coat an 18×13-inch baking sheet with cooking spray.
- Heat oil in pot over medium heat.
- Sauté onion, bell pepper, garlic, and thyme in oil for 10 minutes.
- Add mushrooms.
- Cook 10 minutes or until wilted.
- Stir in spinach and nutmeg; season with salt and pepper.
- Cover and cook 5-7 minutes, or until spinach is wilted, stirring occasionally.
- Drain and transfer to a bowl to cool.
- Puree tofu and the two cheeses in a food processor until smooth.
- Stir into mushroom mixure.
- Season with salt and pepper.
- Heat oil, garlic and thyme in small pot over medium heat 2-3 minutes.
- Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off the sides.
Brush with garlic/thyme oil.
Place 2 more phyllo sheets on top and brush with garlic/thyme oil.
- Repeat 4 times, until you have a 6-layer bottom crust.
- Spread filling on the crust, leaving 3-inch edge all around.
Brush edges with garlic/thyme oil.
- Fold sides of phyllo over filling.
- Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center.
Brush with garlic/thyme oil.
Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic/thyme oil.
- Tuck under edges.
- Sprinkle top with seeds, if desired.
- Bake 45-50 minutes or until golden.
Let stand 15 minutes before cutting into slices.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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