Mushroom, Cheese, and Vegetable Strudel Recipe

Name: Mushroom, Cheese, and Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbs. olive oil; 1 medium onion, chopped (1 1/2 cups); 1 medium red bell pepper, diced (1 cup); 2 cloves garlic, minced (2 tsp.); 2 tsp. dried thyme; 1 lb. white mushrooms, sliced (5 cups); 2 10-oz. bags baby spinach; 1/4 tsp. ground nutmeg; 1 14-oz. pkg. firm tofu, drained; 8 oz. Neufchatel cheese, softened; 1 cup grated extra-sharp Cheddar cheese (4 oz.); 1/4 cup olive oil; 1 clove garlic, minced (1 tsp.); 1 tsp. dried thyme; 1 lb. whole-wheat phyllo dough, thawed; 1/2 tsp. poppy, sesame, or fennel seeds, optional

Servings: persons

1 Tbs. olive oil
1 medium onion, chopped (1 1/2 cups)
1 medium red bell pepper, diced (1 cup)
2 cloves garlic, minced (2 tsp.)
2 tsp. dried thyme
1 lb. white mushrooms, sliced (5 cups)
2 10-oz. bags baby spinach
1/4 tsp. ground nutmeg
1 14-oz. pkg. firm tofu, drained
8 oz. Neufchatel cheese, softened
1 cup grated extra-sharp Cheddar cheese (4 oz.)
1/4 cup olive oil
1 clove garlic, minced (1 tsp.)
1 tsp. dried thyme
1 lb. whole-wheat phyllo dough, thawed
1/2 tsp. poppy, sesame, or fennel seeds, optional

1
Preheat oven to 350F.
2
Coat 18- x 13-inch baking sheet with cooking spray.
3
To make Filling: Heat oil in pot over medium heat.
4
Saute onion, bell pepper, garlic, and thyme in oil 10 minutes.
5
Add mushrooms, and cook 10 minutes, or until wilted.
6
Stir in spinach and nutmeg, and season with salt and pepper.
7
Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally.
8
Drain, and cool in bowl.
9
Puree tofu, Neufchatel cheese, and Cheddar cheese in food processor until smooth.
10
Stir into mushroom mixture.
11
Season with salt and pepper.
12
To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant.
13
Cool.
14
Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides.
15
Brush with garlic oil.
16
Place 2 more phyllo sheets on top, and brush with garlic oil.
17
Repeat 4 times, until you have a 6-layer bottom crust.
18
Spread Filling in crust, leaving 3-inch edge all around.
19
Brush edges with garlic oil.
20
Fold sides of phyllo over filling.
21
Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center.
22
Brush with garlic oil.
23
Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil.
24
Tuck under edges.
25
Sprinkle top with seeds, if desired.
26
Bake 45 to 50 minutes, or until golden.
27
Let stand 15 minutes before cutting into slices.

756

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 16 ingredients. The key ingredients include: 1 Tbs. olive oil, 1 medium onion, chopped (1 1/2 cups), 1 medium red bell pepper, diced (1 cup), 2 cloves garlic, minced (2 tsp.), and more.

Yes, Mushroom, Cheese, and Vegetable 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.

Mushroom, Cheese, and Vegetable Strudel

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