Mushroom strudel

3
3
3
SmartPoints® value per serving
Total Time
35 min
Prep
7 min
Cook
28 min
Serves
4
Difficulty
Moderate
These impressive-looking savory strudels would be a memorable dish for a dinner party or even a casual gathering. The flaky phyllo is a wonderful textural contrast to the creamy, herbed mushroom and shallot filling. You can use whatever variety of mushrooms that you like. Try cremini, porcini, chanterelle, morel, or even the widely available white button mushrooms. Before stirring in the cream cheese and thyme, make sure the mushrooms have released all their moisture. If they haven’t, the mixture can be too wet, and you want to avoid soggy phyllo. You can use rosemary or tarragon in place of or in addition to the thyme.

Ingredients

regular butter

2 tsp

mushroom caps

8 oz, fresh, thinly sliced

uncooked shallot(s)

1 medium, finely chopped

table salt

¼ tsp

fat-free cream cheese

¼ cup(s), at room temperature

fresh thyme

1 tsp, fresh, chopped

phyllo dough

3 sheet(s), (12 x 17-inch), thawed according to package directions

Instructions

  1. Preheat the oven to 375°F. Spray a baking sheet with nonstick spray.
  2. Melt the butter in a medium nonstick skillet over medium-high heat. Add the mushrooms, shallot, and salt. Cook, stirring frequently, until the mushrooms are tender and any liquid has evaporated, about 8 minutes. Stir in the cream cheese and thyme. Set aside to cool.
  3. Place one sheet of the phyllo with the short side facing you on a work surface (cover remaining phyllo with plastic wrap to retain moisture). Lightly spray the phyllo sheet with nonstick spray; top with a second phyllo sheet and lightly spray with nonstick spray. Repeat with the remaining phyllo sheet and nonstick spray. Fold the sheets crosswise in half. Spread the mushroom filling along the bottom, leaving a 1-inch margin at the edges. Fold in the sides then roll up to completely enclose the filling. Place the roll, seam side down, on the baking sheet. Lightly spray the roll with nonstick spray.
  4. Bake until the phyllo is golden, about 20 minutes. Cool on a rack about 10 minutes. Cut the strudel into 8 pieces and serve warm. Yields 2 pieces per serving.

A happier, healthier you starts here