Ingredients for Mushroom Strudel
- 6 tablespoons butter, melted, divided
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme
- juice of 1/2 lemon
- 4 ounces Black Forest ham, diced
- 4 ounces mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1/4 cup dry breadcrumbs
- 8 sheets phyllo pastry, thawed
- 3 tablespoons clarified butter (for brushing)
- 1 tablespoon Dijon mustard
- 1/4 cup grated Parmesan cheese
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How to Make Mushroom Strudel
- Melt 3 tablespoons of butter in a large frying pan over medium heat.
- Add 1 medium onion, chopped, and 1 red bell pepper, chopped, and cook until softened, about 5 minutes.
- Add 2 cloves garlic, minced, and continue cooking for another minute.
- Add 8 ounces of sliced mushrooms and cook until tender and all moisture has evaporated, about 8-10 minutes. Increase heat to medium-high as needed.
- Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon dried thyme, and the juice of 1/2 lemon.
- Remove from heat and stir in 4 ounces of diced ham, 4 ounces of shredded mozzarella cheese, 2 tablespoons chopped fresh parsley, and 1/4 cup breadcrumbs.
- Taste and adjust seasoning as needed. Set aside to cool completely.
- Divide the mushroom filling into two equal portions.
- Lightly brush 4 sheets of phyllo pastry with melted butter. Stack neatly on top of each other.
- About 1 inch from one long edge, spread 1 tablespoon Dijon mustard in a 2-inch wide strip, leaving a 1-inch border on both sides.
- Spread half of the mushroom filling over the mustard.
- Sprinkle half of 1/4 cup grated Parmesan cheese over the filling and phyllo pastry.
- Fold the bottom edge of the pastry over the filling. Then, fold in both side edges.
- Brush the exposed phyllo pastry on the bottom and edges with melted butter.
- Roll up tightly, jelly-roll fashion. Repeat with remaining phyllo pastry, filling, and cheese.
- Place the strudels, seam-down, on a baking sheet lined with parchment paper.
- Brush the tops with remaining melted butter.
- With a sharp knife, cut 8 diagonal slits on top of each roll, through the top 2 layers of phyllo pastry.
- Bake at 375°F (190°C) for 25-30 minutes, or until the pastry is golden brown and crisp.
- Let cool for about 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
5g
Fat
23g
Carbs
2g
