Vegetable Strudel

Name: Vegetable Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium carrot; 1/2 lb. mushrooms; 1/4 tsp. black pepper; salt; 1/4 lb. Monterey Jack cheese, grated (1 c.); paprika; 1 medium red pepper; 1 head escarole (1/2 lb.); 1/4 tsp. dried thyme leaves; 1 (15 to 19 oz.) can red kidney beans; 6 sheets phyllo; 2 Tbsp. dried bread crumbs

Eats Now Editorial Team · 173 kcal · General

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Vegetable Strudel – a delicious recipe with carrot, mushrooms, black pepper, salt, cheese, paprika. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 medium carrot
1/2 lb. mushrooms
1/4 tsp. black pepper
salt
1/4 lb. Monterey Jack cheese, grated (1 c.)
paprika
1 medium red pepper
1 head escarole (1/2 lb.)
1/4 tsp. dried thyme leaves
1 (15 to 19 oz.) can red kidney beans
6 sheets phyllo
2 Tbsp. dried bread crumbs

1
Cut carrot and red pepper into matchstick strips.
2
Dice onion and mushrooms; coarsely slice escarole.

173

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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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 medium carrot, 1/2 lb. mushrooms, 1/4 tsp. black pepper, salt, and more.

Yes, Vegetable Strudel falls under the General 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.

Quick Info

Servings
4 servings
Calories
173 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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