Portabello Strudel – a delicious recipe with frozen puff pastry sheet, red onion, garlic, T, mushroom, Italian dressing. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Marinate de-stemmed mushroom in the Italian dressing for 1 hour.
2
Grill the mushroom on high heat until soft. Let cool.
3
Thaw out 1 sheet of puff pastry. Cut out a 4 inch rectangle out of the 1 sheet of puff pastry.
4
Sautee thinly sliced red onion in a saute pan with the oil--when transparent add chopped garlic and continue to cook for 1 more minute--turn off and let cool at room temp.
5
Make 4 or 5, 1 inch slices on a bias in equal distance from each other on each side of the rectangle
6
Place the onion and mushroom in the middle of your puff pastry.
7
Top the mushroom with cheese.
8
Starting from the top of the pastry on the right side, fold 1 slice of the pasrty over the cheese then alternate with the left side of the pastry until all slices are criss-cross.
9
Bake at 425 degrees until golden brown.
10
Serve
11
Make 4 or 5, 1 inch slices on a bias in equal distance from each other--
515
kcal
Calories
55
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. frozen puff pastry sheet, 1/2 of a red onion (small), 2 cloves of garlic, 2 T of oilve oil, and more.
Yes, Portabello 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.
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