Description
A savory and crispy Mushroom Strudel filled with sautéed leeks, mushrooms, garlic, fresh thyme, and Parmesan cheese, all wrapped in layers of buttery phyllo dough. Perfect as a light main course or an elegant appetizer with a golden-brown crust and a rich, flavorful filling.
Ingredients
Scale
For the Filling
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups mushrooms (cremini or button, finely chopped)
- 1 large leek (white and light green parts, sliced and rinsed)
- 2 cloves garlic (minced)
- 1 teaspoon fresh thyme (or 1/4 teaspoon dried)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
For the Strudel
- 6 sheets phyllo dough (thawed)
- 1/4 cup unsalted butter (melted, for brushing)
- Extra Parmesan for topping (optional)
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté leeks and garlic: In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon unsalted butter. Add the sliced leeks and sauté for 2 to 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook mushrooms with seasonings: Add finely chopped mushrooms, fresh thyme, salt, and black pepper to the skillet. Cook, stirring occasionally, until the mushrooms release their moisture and it evaporates completely, about 7 to 9 minutes. Remove from heat and let the mixture cool slightly.
- Mix in Parmesan cheese: Once the mushroom mixture has cooled a bit, stir in the grated Parmesan cheese to add a creamy, savory touch to the filling.
- Assemble the strudel: Lay one sheet of phyllo dough on the prepared baking sheet and brush it lightly with melted butter. Repeat this process with the remaining 5 sheets, layering and buttering each sheet thoroughly to create a flaky crust.
- Fill and roll the strudel: Spoon the mushroom mixture evenly along one long edge of the phyllo dough, leaving a 1-inch border for rolling. Gently roll the dough like a jelly roll, tucking in the ends to seal the filling inside.
- Prepare for baking: Brush the top of the rolled strudel generously with the remaining melted butter. Optionally, sprinkle extra Parmesan cheese on top for added flavor and crispness. Make a few shallow slashes on the top surface to allow steam to escape during baking.
- Bake to perfection: Place the strudel in the preheated oven and bake for 25 to 30 minutes or until the phyllo is golden brown and crisp.
- Serve: Let the strudel cool slightly before slicing into portions and serving. Enjoy warm, ideally paired with a simple green salad.
Notes
- Serve with a fresh green salad for a light main meal or as an elegant appetizer.
- You can substitute puff pastry instead of phyllo dough for a richer, flakier texture; adjust baking time accordingly as puff pastry may require slightly different baking conditions.
- Be gentle when working with phyllo dough to prevent tearing; keep unused sheets covered with a damp cloth to prevent drying out.
- For added flavor, fresh herbs like parsley or chives can be folded into the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 2g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
