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
Scale
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
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.
Notes
- Serve warm as an appetizer, main course, or side dish.
- Substitute leeks with onions or shallots if needed.
- Try feta or goat cheese for a different taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
