Description
Indulge in the savory goodness of this Mushroom Strudel with Leeks and Parmesan Cheese. A flavorful vegetarian main course featuring a buttery phyllo dough wrapped around a delectable filling of leeks, mushrooms, and Parmesan cheese.
Ingredients
Scale
For the Filling:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 cups sliced leeks (white and light green parts only)
- 2 cloves garlic, minced
- 3 cups finely chopped mushrooms (such as cremini or button)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 cup dry white wine or vegetable broth
- 1/2 cup grated Parmesan cheese
For the Strudel:
- 4 sheets phyllo dough, thawed
- 2 tablespoons melted butter for brushing
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Sauté Leeks: Heat olive oil and 1 tablespoon of butter in a large skillet. Sauté leeks until soft, about 5 minutes. Add garlic and cook for 1 minute.
- Cook Mushrooms: Add mushrooms, salt, pepper, and thyme. Cook until moisture evaporates, about 8–10 minutes. Deglaze with wine or broth.
- Add Parmesan: Remove from heat, stir in Parmesan cheese.
- Assemble Strudel: Layer phyllo sheets with butter. Spoon mushroom mixture, roll like a log, and bake seam-side down until golden brown.
- Rest and Serve: Let rest for 5 minutes before slicing.
Notes
- You can substitute shallots for leeks or add cream cheese for extra richness.
- For a vegan version, omit the Parmesan or use a plant-based alternative.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 2g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 20mg
