Mushroom, Cheddar & Arugula Strudel Recipe

Name: Mushroom, Cheddar & Arugula Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 sweet potato, peeled and cut in to chunks; 3 cups chopped mushrooms (mix of shiitake, crimini, oyster and white); 1 onion, chopped; 1 teaspoon dried thyme leaves; 2 garlic cloves, minced; 2 cups arugula; ¼ teaspoon salt; ¼ teaspoon ground pepper; 6 sheets frozen phyllo pastry sheets, thawed overnight in refrigerator; 3 tablespoons melted butter; 1 ¼ cups cheddar cheese, shredded (preferably old)

Servings: persons

1 tablespoon vegetable oil
1 sweet potato, peeled and cut in to chunks
3 cups chopped mushrooms (mix of shiitake, crimini, oyster and white)
1 onion, chopped
1 teaspoon dried thyme leaves
2 garlic cloves, minced
2 cups arugula
¼ teaspoon salt
¼ teaspoon ground pepper
6 sheets frozen phyllo pastry sheets, thawed overnight in refrigerator
3 tablespoons melted butter
1 ¼ cups cheddar cheese, shredded (preferably old)

1
Preheat oven to 400F (200C).
2
In a saucepan of boiling salted water, cook sweet potato until tender, about 12 minute Drain and set aside.
3
Meanwhile, heat oil in a skillet over medium-high heat.
4
Add mushrooms, onions and thyme and saute until onions have begun to caramelize, about 10 minute Add garlic and cook for 2 minute Stir in sweet potatoes, arugula, salt and pepper.
5
Set aside to cool.
6
Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter.
7
Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end.
8
Sprinkle half the cheese over filling.
9
Fold long edges over filling to create a log.
10
Fold ends underneath to seal package.
11
Place on a parchment paper-lined baking sheet.
12
Repeat with remaining phyllo, filling and cheese.
13
Brush tops with remaining butter.
14
Bake until golden and crisp, about 20 minute Cut each strudel into 4 pieces.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 sweet potato, peeled and cut in to chunks, 3 cups chopped mushrooms (mix of shiitake, crimini, oyster and white), 1 onion, chopped, and more.

Yes, Mushroom, Cheddar & Arugula Strudel falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mushroom, Cheddar & Arugula Strudel

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