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Preheat the oven to 375 degrees F. Spray a baking sheet with nonstick cooking spray and keep nearby.
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Heat the oil in a large nonstick skillet over medium-high heat.
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Add the mushrooms, onion, and salt.
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Cook, stirring occasionally, over medium heat, until the mushroom mixture is very tender, about 8 minutes.
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Remove from the heat.
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Stir in the turkey, cream cheese, and Cheddar until well blended.
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Place 1 sheet of phyllo with the short side facing you on a work surface.
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(Cover remaining phyllo with plastic wrap to keep from drying out.)
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Spray the phyllo sheet with nonstick cooking spray.
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Then fold it in half lengthwise and spray again.
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Place 1 heaping tablespoon filling in the center of the bottom end of the phyllo.
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Fold in the sides, then roll up from the bottom to completely enclose the filling (it should look like an egg roll).
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Place the roll, seam side down, on the baking sheet.
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Repeat with remaining phyllo sheets, nonstick cooking spray, and filling to make a total of 16 rolls.
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Spray the rolls generously with nonstick cooking spray and bake until the rolls until lightly golden, about 20 minutes.
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Per Serving: Calories 220; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 3 g, Poly Fat 0.6 g) ; Protein 10 g; Carb 23 g; Fiber 1 g; Cholesterol 26 mg; Sodium 555 mg
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Food Network Kitchens created this lightened-up recipe from a user submission.
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Click here to see the original recipe.
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Click here to submit a recipe to be made over.
