Asparagus and Mushroom Strudel Recipe

Name: Asparagus and Mushroom Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil divided; 2 each shallots sliced; 2 cups mushrooms, portabello mini, sliced; 2 cups mushrooms white, sliced; 2 cups asparagus trimmed and cut into pieces, 2-inch long; 3 tablespoons parsley leaves freshly chopped; 2 teaspoons lemon zest; 2 teaspoons lemon juice; 1/4 teaspoon black pepper; 1/4 cup parmesan, parmigiano-reggiano cheese, grated divided; 4 each phyllo (filo) pastry sheets frozen, thawed overnight in the refrigerator; 2 teaspoons thyme divided; 1/4 teaspoon salt

Servings: persons

2 tablespoons olive oil divided
2 each shallots sliced
2 cups mushrooms, portabello mini, sliced
2 cups mushrooms white, sliced
2 cups asparagus trimmed and cut into pieces, 2-inch long
3 tablespoons parsley leaves freshly chopped
2 teaspoons lemon zest
2 teaspoons lemon juice
1/4 teaspoon black pepper
1/4 cup parmesan, parmigiano-reggiano cheese, grated divided
4 each phyllo (filo) pastry sheets frozen, thawed overnight in the refrigerator
2 teaspoons thyme divided
1/4 teaspoon salt

1
Preheat oven to 350F (180C).
2
Heat half the oil in a large skillet over medium-high heat, add shallots and saute for 60 seconds.
3
Add the mushrooms and 1/4 teaspoon of salt and saute for 10 to 12 minutes or until most of the moisture has evaporated.
4
Mix in asparagus and saute until slightly tender, about 2 or 3 minutes.
5
Cool slightly, then mix in the parsley, lemon zest, lemon juice, pepper and 3 tablespoons of Parmesan cheese.
6
Mix well, taste and adjust seasoning if needed and set aside.
7
Working on a clean surface, brush the first sheet of phyllo with olive oil and sprinkle with 1/4 teaspoon of thyme.
8
Repeat with remaining phyllo sheets, stacking one top of the other with the longer sides parallel to the counter's edge.
9
Place filling along the longer edge of phyllo and roll into a log, tucking in the sides to prevent mixture from falling out.
10
Carefully place on a baking sheet that has been sprayed with cooking spray or line with parchment paper.
11
Brush strudel with olive oil and top with Parmesan cheese
12
Cut three diagonal slits width-wise into top of strudel.
13
Bake for about 17 minutes or until golden brown.
14
Cool slightly.
15
Slice where strudel is slit to make four equal portions.
16
Serve warm.

178

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil divided, 2 each shallots sliced, 2 cups mushrooms, portabello mini, sliced, 2 cups mushrooms white, sliced, and more.

Yes, Asparagus and Mushroom Strudel falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus and Mushroom Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions