Mushroom And Asparagus Strudel Recipe

Name: Mushroom And Asparagus Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil, divided; 2 shallots, sliced; 2 cups portabellini mushrooms, sliced; 2 cups white mushrooms, slicd; 2 cups asparagus, trimmed to approximately 2 inces long; 3 tablespoons fresh parsley leaves, chopped; 2 teaspoons lemon zest; 2 teaspoons lemon juice; 1/4 teaspoon pepper; 1/4 cup parmesan cheese, grated and divided; 4 phyllo pastry sheets, thawed overnight in the refrigerator; 2 teaspoons fresh thyme leaves, chopped and divided

Servings: persons

2 tablespoons olive oil, divided
2 shallots, sliced
2 cups portabellini mushrooms, sliced
2 cups white mushrooms, slicd
2 cups asparagus, trimmed to approximately 2 inces long
3 tablespoons fresh parsley leaves, chopped
2 teaspoons lemon zest
2 teaspoons lemon juice
1/4 teaspoon pepper
1/4 cup parmesan cheese, grated and divided
4 phyllo pastry sheets, thawed overnight in the refrigerator
2 teaspoons fresh thyme leaves, chopped and divided

1
Preheat oven to 350u00b0F.
2
Heat half the oil in a large skillet over medium-high heat.
3
Saute shallots and mushrooms until most of the moisture has evaporated.
4
Mix in asparagus and saute until slightly tender.
5
Cool slightly.
6
Spinkle with parsley, lemon zest, lemon joice, pepper and 3 tbsp Parmesan cheese. Mix.
7
Brush first sheet of phylio with olive oil and spinkle with 1/4 tsp tyme. Repeat with the remaining phylio sheets, stacking one on top of the other with the longer sides parallel to the counter's edge.
8
Place filling along the longer edge o phylio and roll inot a log, ticking in the sides to prevent mixture from falling out.
9
Brush strudel with olive oil and top with remaining cheese.
10
Place on parchment-paper lined baking sheet with seam o the bottom and cut three slits widhwise into the top of the strudel.
11
Bake for about 17 minutes or until golden brown.
12
Cool slightly.
13
Slice whre strudel is slit to make four equal portions, then serve.

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 12 ingredients. The key ingredients include: 2 tablespoons olive oil, divided, 2 shallots, sliced, 2 cups portabellini mushrooms, sliced, 2 cups white mushrooms, slicd, and more.

Yes, Mushroom And Asparagus 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!

Mushroom And Asparagus Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions