Name: Mushroom Strudel with Leeks and Parmesan Cheese Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: European
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 2 leeks (white and light green parts only), thinly sliced; 2 garlic cloves, minced; 10 ounces cremini or button mushrooms, finely chopped; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried); ½ teaspoon salt; ¼ teaspoon black pepper; ¼ cup dry white wine (optional); ½ cup grated Parmesan cheese; 6 sheets phyllo dough, thawed; ¼ cup melted butter (for brushing); 1 tablespoon plain breadcrumbs

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There’s something truly magical about biting into a crisp, golden pastry and discovering a rich, savory filling inside. That’s exactly what awaits you with this Mushroom Strudel with Leeks and Parmesan Cheese—a dish that wraps everything we love about comforting European flavors into one elegant package! Earthy mushrooms, delicate leeks, and melt-in-your-mouth Parmesan cheese all tumble together inside shatteringly crisp layers of phyllo, creating a show-stopping centerpiece that’s at home at festive gatherings, a cozy dinner, or anytime you want to treat your tastebuds to something special. This is one of those recipes you’ll find yourself making on repeat, simply because it’s so irresistible.

Mushroom Strudel with Leeks and Parmesan Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Mushroom Strudel with Leeks and Parmesan Cheese comes from a handful of simple, thoughtful ingredients. Each one adds a unique element—earthiness, creaminess, freshness, or crunch—that transforms this strudel into a unforgettable culinary experience.

Olive oil (2 tablespoons): Adds a deep, fruity aroma and helps sauté the veggies beautifully.
Butter (1 tablespoon): Brings richness and an irresistible silkiness to the filling.
Leeks (2, white and light green parts only, thinly sliced): Lend a subtle sweetness and gentle onion flavor that complements the mushrooms perfectly.
Garlic cloves (2, minced): Give a warm, savory punch to the filling—don’t skimp!
Cremini or button mushrooms (10 ounces, finely chopped): Make the strudel deeply savory and hearty, with a satisfying bite.
Fresh thyme leaves (1 teaspoon or ½ teaspoon dried): Add a woodsy, aromatic note that elevates the mushroom-leek duo.
Salt (½ teaspoon): Heightens all the flavors and balances the richness.
Black pepper (¼ teaspoon): Brings a gentle hint of heat and complexity.
Dry white wine (¼ cup, optional): Deepens the flavor profile and adds a touch of sophistication.
Parmesan cheese (½ cup, grated): Melts into the filling for a salty, nutty burst in every bite.
Phyllo dough (6 sheets, thawed): Bakes up golden and crisp, making every slice irresistible.
Melted butter (¼ cup, for brushing): Helps the phyllo brown and crisp to perfection.
Plain breadcrumbs (1 tablespoon): Sprinkled between layers to give structure and prevent sogginess.

How to Make Mushroom Strudel with Leeks and Parmesan Cheese

Step 1: Preheat and Prep

Begin your flavor adventure by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This step is all about getting your workspace and baking surface ready so you can focus on assembling the beautiful filling for your Mushroom Strudel with Leeks and Parmesan Cheese.

Step 2: Sauté the Leeks and Garlic

Warm the olive oil and butter together in a large skillet over medium heat. Once the butter is melted and fragrant, add the sliced leeks, sautéing them for about 6 to 8 minutes until they’re wonderfully soft and translucent. Add the minced garlic, cooking for just one minute to infuse your filling with that telltale garlicky goodness.

Step 3: Cook the Mushrooms

Toss in the finely chopped mushrooms along with the thyme, salt, and pepper. Let everything mingle and cook, stirring occasionally, for about 8 to 10 minutes. You want the mushrooms to release their moisture and for that liquid to evaporate, concentrating their flavor and giving them a meaty texture—the heart of this unforgettable Mushroom Strudel with Leeks and Parmesan Cheese.

Step 4: Add Wine and Cheese

If you’re feeling a little extra, splash in the white wine and let it cook for another two minutes, just until it’s absorbed. Take the skillet off the heat and stir in the grated Parmesan cheese, which will melt delightfully into the mushroom mixture. Let the filling cool slightly for easier handling.

Step 5: Layer the Phyllo

Lay a sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Sprinkle over a pinch of breadcrumbs—this keeps the crust crisp. Repeat with the remaining sheets, brushing and sprinkling as you go, to build up beautiful, flaky layers for your Mushroom Strudel with Leeks and Parmesan Cheese.

Step 6: Assemble and Roll

Spoon the savory, aromatic mushroom mixture along one edge of the phyllo stack, leaving a little border for neatness. Gently roll everything up into a log, tucking the ends so nothing escapes. Place it seam-side down on your prepped baking sheet and brush the top with more melted butter for extra crunch and shine.

Step 7: Bake and Enjoy

Slide your strudel into the oven and bake for 25 to 30 minutes, until it’s gorgeously golden and crisp. Let it cool for a few minutes before slicing, so the filling sets and you get those picture-perfect strudel slices bursting with the flavors of Mushroom Strudel with Leeks and Parmesan Cheese!

How to Serve Mushroom Strudel with Leeks and Parmesan Cheese

Garnishes

For a stunning finishing touch, scatter a little extra grated Parmesan and maybe a few fresh thyme leaves over the top. The nutty cheese and fresh herbs make each slice even more inviting—not to mention extra tempting for anyone passing by the serving platter!

Side Dishes

Mushroom Strudel with Leeks and Parmesan Cheese is an absolute star on its own, but it pairs beautifully alongside a crisp green salad, creamy mashed potatoes, or even a bowl of comforting tomato soup. If you’re serving it as a main course, try it with roasted asparagus or a vibrant beet salad for striking color and flavor contrast.

Creative Ways to Present

Cut the strudel into thick slices for a dramatic dinner party centerpiece, or into dainty rounds for a show-stopping appetizer platter. You can even serve smaller pieces atop a bed of arugula for an elegant starter course. However you slice it, this Mushroom Strudel with Leeks and Parmesan Cheese turns every meal into an occasion.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Mushroom Strudel with Leeks and Parmesan Cheese (it happens, though rarely!), simply let the strudel cool completely, then wrap the slices in foil or place them in an airtight container. They’ll keep happily in the refrigerator for up to three days—though chances are, they’ll disappear much faster.

Freezing

Yes, you can freeze this beauty! Wrap the whole strudel or individual slices tightly in plastic wrap, then in foil. Tuck them into a freezer bag and freeze for up to two months. When you’re ready, just reheat straight from the freezer—no thawing needed for an easy meal or snack.

Reheating

To bring Mushroom Strudel with Leeks and Parmesan Cheese back to life, simply reheat slices in a 350°F (175°C) oven for about 10 to 15 minutes. This helps restore that flaky, golden crust and keeps the filling warm and luscious. For best results, skip the microwave, which can turn the phyllo a bit soggy.

FAQs

Can I make Mushroom Strudel with Leeks and Parmesan Cheese ahead of time?

Absolutely! Assemble the strudel up to a day in advance, then cover and refrigerate it unbaked. When you’re ready, pop it straight into the oven. Freshly baked, it tastes just as wonderful as if you made it all at once.

Can I use different mushrooms?

Definitely. Cremini, button, or even shiitake mushrooms all work beautifully. Mixing varieties can add an extra layer of flavor and texture, so feel free to experiment with your favorites in your Mushroom Strudel with Leeks and Parmesan Cheese.

Is there a substitute for leeks?

Yes! If leeks aren’t available, finely chopped onions or shallots are lovely alternatives. The sweetness and subtle flavor will still balance out the earthy mushrooms perfectly.

Can I make this recipe vegan?

Of course. Swap butter for vegan butter, use plant-based Parmesan or nutritional yeast, and check your phyllo dough for vegan-friendly labeling. With these tweaks, you’ll still have a delicious Mushroom Strudel with Leeks and Parmesan Cheese everyone can enjoy.

What’s the best way to keep the phyllo from tearing?

Phyllo sheets can be delicate, so cover any unused sheets with a lightly damp towel while you work to prevent drying out. Assembling gently and working quickly will help keep everything in perfect shape for your Mushroom Strudel with Leeks and Parmesan Cheese.

Final Thoughts

If you’re craving something that’s both comforting and sophisticated, treat yourself to Mushroom Strudel with Leeks and Parmesan Cheese. Every bite is a celebration of simple ingredients coming together in an utterly irresistible way. Don’t be surprised if it quickly becomes a cherished favorite at your table!

Mushroom Strudel with Leeks and Parmesan Cheese Recipe

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4.8 from 19 reviews

Author: admin
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Enjoy a delightful Mushroom Strudel with Leeks and Parmesan Cheese, a savory pastry bursting with earthy mushroom flavor, sweet leeks, and rich Parmesan cheese, all wrapped in crispy phyllo dough. This vegetarian dish is perfect as an appetizer, main course, or elegant side dish for any occasion.

Ingredients

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For the Filling:

2 tablespoons olive oil
1 tablespoon butter
2 leeks (white and light green parts only), thinly sliced
2 garlic cloves, minced
10 ounces cremini or button mushrooms, finely chopped
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
¼ cup dry white wine (optional)
½ cup grated Parmesan cheese

For the Pastry:

6 sheets phyllo dough, thawed
¼ cup melted butter (for brushing)
1 tablespoon plain breadcrumbs

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Sauté leeks: In a skillet, heat olive oil and butter. Sauté leeks until soft, then add garlic.
Cook mushrooms: Add mushrooms, thyme, salt, and pepper. Cook until mushrooms release moisture.
Add wine and cheese: Pour in white wine, if using, and stir in Parmesan cheese.
Prepare phyllo: Layer phyllo sheets with butter and breadcrumbs. Spoon mushroom mixture and roll into a log.
Bake: Place on a baking sheet, brush with butter, and bake until golden and crisp.
Serve: Let cool slightly before slicing and serving.