Mushroom Strudel Recipe

Name: Mushroom Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 large onion, chopped; ⅓ cup sweet red pepper, Diced; 2 garlic cloves, minced; 7 cups mushrooms, Sliced; ½ teaspoon salt; ½ teaspoon pepper; ½ teaspoon thyme; 2 teaspoons lemon juice; ½ cup black forest ham, Diced; ½ cup mozzarella cheese, Shredded; ¼ cup fresh parsley, Minced; 2 tablespoons fine breadcrumbs; 8 phyllo pastry sheets; ⅓ cup clarified butter, Melted; 2 teaspoons Dijon mustard; ¼ cup parmesan cheese, Grated

Servings: persons

3 tablespoons butter
1 large onion, chopped
⅓ cup sweet red pepper, Diced
2 garlic cloves, minced
7 cups mushrooms, Sliced
½ teaspoon salt
½ teaspoon pepper
½ teaspoon thyme
2 teaspoons lemon juice
½ cup black forest ham, Diced
½ cup mozzarella cheese, Shredded
¼ cup fresh parsley, Minced
2 tablespoons fine breadcrumbs
8 phyllo pastry sheets
⅓ cup clarified butter, Melted
2 teaspoons Dijon mustard
¼ cup parmesan cheese, Grated

1
In large frying pan, melt 3 tablespoons butter over medium heat.
2
Cook onion, red pepper and garlic until softened, about 5 minutes.
3
Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated.
4
Season with salt, pepper, thyme and lemon juice.
5
Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs.
6
Taste and adjust seasoning.
7
Let cool.
8
Divide mushroom filling in two portions.
9
Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other.
10
About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides.
11
Over mustard, spread half of the mushroom filling.
12
Dust filling and phyllo pastry with half the parmesan cheese.
13
Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter.
14
Roll up, jelly roll fashion, loosely but compactly.
15
Place, seam down, on baking sheet.
16
Repeat with remaining phyllo pastry, butter, filling and parmesan cheese.
17
Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry.
18
Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp.
19
Let cool for about 5 minutes before slicing.

548

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 17 ingredients. The key ingredients include: 3 tablespoons butter, 1 large onion, chopped, ⅓ cup sweet red pepper, Diced, 2 garlic cloves, minced, and more.

Yes, Mushroom 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.

That's it — enjoy your meal!

Mushroom Strudel

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions