Mushroom Strudel with Leeks and Parmesan Cheese

Introduction

I first discovered this Mushroom Strudel with Leeks and Parmesan Cheese during a family gathering where we were looking for a unique appetizer to share. The combination of buttery, flaky phyllo pastry and the rich, savory filling of mushrooms, caramelized leeks, and Parmesan cheese instantly won me over. The strudel was a hit with everyone—from the foodies who appreciated the delicate balance of flavors to the kids who couldn’t get enough of the crispy golden crust. It was so easy to prepare, yet felt elegant enough to serve at a dinner party. Ever since that moment, this recipe has been a go-to for any occasion. Whether it’s for a cozy family dinner or a festive holiday meal, this strudel never fails to impress.

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Why You’ll Love This Mushroom Strudel with Leeks and Parmesan Cheese

This Mushroom Strudel is a perfect blend of flavors and textures. The filling, made of earthy mushrooms, sweetly caramelized leeks, and rich Parmesan cheese, creates a savory and satisfying bite. Wrapped in crisp, golden phyllo pastry, every mouthful offers a delightful crunch. The addition of garlic and parsley adds freshness and a touch of depth to the overall flavor profile.

It’s incredibly versatile too: this strudel can be served as a show-stopping appetizer, a side dish alongside your main course, or even as a light main course on its own. Plus, the phyllo dough gives it a beautiful, professional-looking finish with very little effort. This dish is not only delicious but also looks impressive, making it ideal for entertaining. If you’re a fan of savory pastries, this recipe is sure to become a new favorite.

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Ingredients

For the Pastry:

• 12 sheets phyllo pastry, thawed
• 12 tablespoons butter, melted
• 1 large egg, beaten

For the Filling:

• 4 tablespoons butter
• 16 oz cremini or baby Bella mushrooms, cleaned and thinly sliced
• 6 oz shiitake mushrooms, cleaned and roughly chopped (tough stems removed)
• 1 leek, thinly sliced and well cleaned (light green and white parts only)
• 4 cloves garlic, minced
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• Salt and freshly ground black pepper, to taste

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Instructions

Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C).

Step 2: Make the Filling

• Melt 4 tablespoons of butter in a large nonstick skillet over medium heat.
• Add the sliced leeks and cook for 8–10 minutes until they are softened and slightly caramelized. Transfer the cooked leeks to a large mixing bowl.
• In the same skillet, add the cremini and shiitake mushrooms. Season with salt and pepper and cook for 12–15 minutes until most of the liquid from the mushrooms has evaporated.
• Combine the mushrooms with the leeks. Stir in the Parmesan cheese, minced garlic, and chopped parsley. Set the mixture aside to cool slightly.

Step 3: Assemble the Strudel

• Line a baking sheet with parchment paper and lightly brush it with melted butter.
• Lay one sheet of phyllo pastry on the prepared baking sheet and brush it with melted butter. Repeat this process with three more sheets, so you have a stack of four sheets of phyllo pastry, each brushed with butter.
• Brush the edges of the layered phyllo pastry with the beaten egg.
• Place about ¼ of the mushroom filling along one edge of the pastry, leaving about a ¼-inch margin around the edges.
• Use the parchment paper to help fold the edges over the filling, creating a sealed border.
• Carefully roll the pastry into a strudel shape, tucking the ends under to fully seal the strudel. Repeat this process to make four strudels.

Step 4: Bake the Strudels

• Place the strudels seam-side down on the prepared baking sheet. Brush the tops with melted butter.
• Bake the strudels for about 15 minutes or until they are golden brown and crisp.

Step 5: Cool and Serve

• Allow the strudels to cool for about 15 minutes before slicing each one into 3–4 pieces.
• Serve warm and enjoy!

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Nutrition Facts
(Per serving – 1 piece, assuming each strudel is cut into 4 pieces)

• Servings: 16 (4 strudels, each cut into 4 pieces)
• Calories: 250 kcal
• Sugar: 3g
• Sodium: 290mg
• Fat: 17g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 40mg

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Preparation Time:

• Total Time: 45 minutes
• Prep Time: 20 minutes
• Cook Time: 25 minutes

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How to Serve

This Mushroom Strudel is versatile and can be served in several ways:

• As an Appetizer: Slice each strudel into smaller portions and serve on a platter as an elegant appetizer for a dinner party or gathering.
• As a Side Dish: Serve alongside a hearty main course, such as roasted chicken or grilled lamb, to balance out the richness of the strudel.
• As a Main Course: Serve a couple of slices with a light salad, like a mixed green salad or arugula with balsamic dressing, for a light yet satisfying meal.
• For Brunch: This strudel is perfect for brunch or as part of a savory pastry spread. Pair with a refreshing mimosa or a light white wine.
• For Leftovers: The strudel keeps well and can be enjoyed cold or reheated. It also freezes nicely, so it’s great for meal prepping!

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Additional Tips

1. Handle Phyllo with Care: Phyllo pastry dries out quickly, so keep the unused sheets covered with a damp towel while working. This will prevent them from becoming brittle and difficult to work with.
2. Customize the Filling: Feel free to add other ingredients to the filling, such as sautéed spinach, cooked potatoes, or roasted peppers, for extra flavor and texture.
3. Use a Non-stick Skillet: When cooking the mushrooms and leeks, make sure to use a non-stick skillet to avoid sticking and to get the perfect caramelization.
4. Add a Creamy Dip: For a richer experience, serve the strudel with a creamy dipping sauce like sour cream, yogurt-based dip, or a tangy tzatziki.
5. Make Ahead: The mushroom filling can be made ahead of time and stored in the refrigerator for up to 2 days. Just assemble the strudels when ready to bake.

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FAQ Section

1. Can I use other types of mushrooms for this recipe?
   Yes, you can substitute the cremini and shiitake mushrooms with any mushrooms you prefer, such as button mushrooms, portobello, or even wild mushrooms for a more intense flavor.
2. Is it necessary to use Parmesan cheese?
   While Parmesan adds a sharp and nutty flavor, you can replace it with another hard cheese, such as Pecorino Romano or Gruyère, depending on your taste preference.
3. Can I make this recipe gluten-free?
   Yes, you can substitute the phyllo pastry with a gluten-free variety. Just make sure to check the labels to ensure it’s suitable for your dietary needs.
4. Can I freeze the strudel before baking?
   Yes, you can freeze the assembled, uncooked strudels. Just place them on a baking sheet in the freezer, and once frozen, transfer them to a zip-top bag. Bake from frozen, adding a few extra minutes to the cooking time.
5. Can I make the filling ahead of time?
   Absolutely! The mushroom and leek filling can be prepared in advance and stored in the fridge for up to two days. Let it cool before assembling the strudel.
6. How long will the strudel keep?
   The baked strudel will keep for 2–3 days in an airtight container in the refrigerator. Reheat in the oven for a crispier texture.
7. How do I reheat the strudel?
   To reheat, place the strudel on a baking sheet and bake at 350°F (175°C) for about 10 minutes, or until warmed through and crispy.
8. Can I use a different fat instead of butter?
   You can use olive oil or melted coconut oil as an alternative to butter, but the flavor may differ slightly.
9. What other herbs can I use in the filling?
   You can substitute parsley with other fresh herbs such as thyme, rosemary, or tarragon for a different flavor profile.
10. Is this strudel suitable for a vegetarian diet?
    Yes, this recipe is fully vegetarian, making it a great option for those following a plant-based diet.

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Conclusion

This Mushroom Strudel with Leeks and Parmesan Cheese is a delightful savory pastry that’s sure to impress anyone who tastes it. Whether you’re serving it as a light main course, a side dish, or a crowd-pleasing appetizer, its combination of rich, earthy mushrooms, sweet leeks, and sharp Parmesan cheese, all wrapped in golden, crispy phyllo pastry, makes it a treat for the senses. The strudel is easy to make, versatile, and perfect for any occasion, from casual dinners to elegant holiday gatherings. Give this recipe a try, and it’s bound to become a favorite in your culinary repertoire.

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