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1
Melt 3 tablespoons butter in large skillet over medium-high heat.
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2
Add mushrooms and onion and saute, stirring frequently, until vegetables are golden and mushroom juices have evaporated.
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3
Stir in Sherry and salt and cook until all Sherry is absorbed.
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4
Remove from heat and drain well; return mushroom mixture to skillet.
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5
Add cream cheese to mushrooms and stir until melted (place over low heat if necessary).
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6
Blend in breadcrumbs,yogurt, sour cream, parsley,water chestnuts, garlic,lemon juice, caraway seed and pepper; adjust seasoning with additional salt and pepper, if necessary.
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7
Preheat oven to 375 degrees.
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8
Grease rimmed large baking sheet.
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9
Place one phyllo sheet on work surface, covering remainder with plastic wrap to prevent drying.
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10
Brush sheet with butter;cover with second sheet and brush with butter.
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11
Repeat to form a stack of 10 sheets, brushing each with butter.
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12
Spoon half of mushroom filling in strip along one long edge of phyllo, leaving a 3 inch margin at each end.
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13
Roll up phyllo to enclose filling, tucking in ends.
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14
Transfer to prepared baking sheet seam side down; brush with butter.
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15
Sprinkle top with half of poppy seed.
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16
Repeat with remaining phyllo and filling to form second roll.
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17
Bake strudels until crisp and browned, about 25 minutes.
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18
Let cool 5 minutes, then cut each roll into 8 pieces.
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19
Serve immediately.
