Description
This decadent and flaky Mushroom Strudel combines caramelized leeks, savory mushrooms, and Parmesan cheese, all wrapped in golden phyllo pastry. Perfect as an appetizer, side dish, or light main course for any occasion!
Ingredients
Scale
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
Instructions
- Preheat the Oven
Preheat the oven to 400°F (200°C). - Make the Filling
Melt the butter in a large nonstick skillet over medium heat.
Add the leeks and cook for 8–10 minutes until softened and slightly caramelized. Transfer the leeks to a large mixing bowl.
Add the mushrooms to the skillet, season with salt and pepper, and cook for 12–15 minutes until most of the liquid has evaporated.
Combine the mushrooms with the leeks. Stir in the Parmesan cheese, garlic, and parsley. Set aside to cool slightly. - Assemble the Strudel
Line a baking sheet with parchment paper and lightly brush it with melted butter.
Lay out one sheet of phyllo pastry and brush it with melted butter. Layer another sheet on top and repeat until you have four sheets stacked.
Brush the edges of the layered phyllo with the beaten egg.
Place ¼ of the mushroom mixture along one end of the pastry, leaving 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, tucking the ends under to fully seal. Repeat the process to make four strudels. - Bake the Strudels
Place the strudels seam-side down on the prepared baking sheet. Brush the tops with melted butter.
Bake for about 15 minutes, or until golden brown and crisp. - Cool and Serve
Allow the strudels to cool for about 15 minutes. Slice each strudel into 3–4 pieces. Serve warm.
Notes
- You can freeze the strudels before baking. Just wrap them tightly and freeze them. Bake from frozen, adding a few extra minutes to the baking time.
- Substitute other types of mushrooms like portobello or oyster mushrooms if preferred.
- If you’re not a fan of Parmesan, try using Gruyère or a sharp Cheddar for a different flavor.
- Keep the phyllo dough covered with a damp towel while working to prevent it from drying out.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250 kcal
- Sugar: 3g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 40mg