Asparagus, Mushroom and Red Pepper Strudel Recipe

Name: Asparagus, Mushroom and Red Pepper Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces mushrooms any kind; 1 small onions sliced; 1 each sweet red bell peppers; 2 tablespoons olive oil; 1/2 teaspoon salt or to taste; 1/2 teaspoon thyme dried, or 2 teaspoons fresh; 1/4 teaspoon black pepper freshy grind; 1 1/2 pounds asparagus cut into 1-inch pieces; 3 cloves garlic minced, or more or less to taste; 1/2 cup parmesan, parmigiano-reggiano cheese, grated; 8 sheets phyllo (filo) pastry sheets; ⅓ cup butter melted

Servings: persons

6 ounces mushrooms any kind
1 small onions sliced
1 each sweet red bell peppers
2 tablespoons olive oil
1/2 teaspoon salt or to taste
1/2 teaspoon thyme dried, or 2 teaspoons fresh
1/4 teaspoon black pepper freshy grind
1 1/2 pounds asparagus cut into 1-inch pieces
3 cloves garlic minced, or more or less to taste
1/2 cup parmesan, parmigiano-reggiano cheese, grated
8 sheets phyllo (filo) pastry sheets
⅓ cup butter melted

1
Cut each mushroom into 4 slices.
2
Halve, core and seed red pepper, cut in half crosswise and slice.
3
In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper.
4
Roast on large rimmed baking sheet 425F (220C) oven for 10 minutes.
5
Meanwhile, toss asparagus and garlic with remaining oil, salt, thyme and pepper.
6
Add to baking sheet and roast until vegetables are tender, about 15 minutes.
7
Transfer to bowl, let cool.
8
Stir in cheese.
9
Place 1 sheet of the phyllo on work surface with 1 long edge closest, covering remainder with damp tea towel to prevent drying out.
10
Brush sheet lightly with some of the melted butter.
11
Repeat layering and brushing with butter with 3 more sheets.
12
Spoon half of the asparagus mixture in 2-inch (5 cm) wide strip about 1 inch (2 1/2 cm) from closest edge and leaving 2-inch (5 cm) border at each end.
13
Fold 1-inch (2 1/2 cm) border over filling, fold in ends and roll up.
14
Place, seam side down, on parchment paperlined rimmed baking sheet; brush with butter.
15
Repeat to make second strudel.
16
(Make-ahead: Cover and refrigerate for up to 24 hours.)
17
Bake in centre of 400F (200C) oven for about 25 minutes or until golden.
18
Using serrated knife, slice each strudel diagonally into 6 pieces.

317

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 6 ounces mushrooms any kind, 1 small onions sliced, 1 each sweet red bell peppers, 2 tablespoons olive oil, and more.

Yes, Asparagus, Mushroom and Red Pepper 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, Mushroom and Red Pepper Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions