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Mushroom Cheese Vegetable Strudel (Mushroom Strudel)

Mushroom, Cheese and Vegetable Strudel

A rich, cheese and mushroom filled pastry

Course Main Course
Cuisine American, Vegetarian
Keyword mushroom cheese vegetable strudel, Mushroom strudel
Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings 12
Author Recipe Idea Shop/Don Crawford based on Vegetarian Times' recipe



  • 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

Strudel Pastry

  • 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)


  1. Preheat oven to 350F degrees.
  2. Coat an 18×13-inch baking sheet with cooking spray.


  1. Heat oil in pot over medium heat.
  2. Sauté onion, bell pepper, garlic, and thyme in oil for 10 minutes.
  3. Add mushrooms.
  4. Cook 10 minutes or until wilted.
  5. Stir in spinach and nutmeg; season with salt and pepper.
  6. Cover and cook 5-7 minutes, or until spinach is wilted, stirring occasionally.
  7. Drain and transfer to a bowl to cool.
  8. Puree tofu and the two cheeses in a food processor until smooth.
  9. Stir into mushroom mixure.
  10. Season with salt and pepper.


  1. Heat oil, garlic and thyme in small pot over medium heat 2-3 minutes.
  2. Cool.
  3. Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off the sides.
  4. Brush with garlic/thyme oil.

  5. Place 2 more phyllo sheets on top and brush with garlic/thyme oil.

  6. Repeat 4 times, until you have a 6-layer bottom crust.
  7. Spread filling on the crust, leaving 3-inch edge all around.
  8. Brush edges with garlic/thyme oil.

  9. Fold sides of phyllo over filling.
  10. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center.
  11. Brush with garlic/thyme oil.

  12. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic/thyme oil.

  13. Tuck under edges.
  14. Sprinkle top with seeds, if desired.
  15. Bake 45-50 minutes or until golden.
  16. Let stand 15 minutes before cutting into slices.