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Mushroom Strudel with Leeks and Parmesan Cheese
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4.50 from 2 votes

Mushroom Strudel with Leeks and Parmesan Cheese

This easy, decadent and delicious Mushroom Strudel with Leeks and Parmesan Cheese comes together easily with a simple and flavorful mushroom filling, and frozen phyllo pastry!
Prep Time15 minutes
Cook Time40 minutes
Course: Appetizer, Dinner, Side Dish
Servings: 4

Equipment

  • silicone brush
  • parchment paper
  • baking sheets
  • nonstick skillet

Ingredients

Pastry:

  • 12 sheets phyllo pastry, thawed
  • 12 tablespoon butter, melted
  • 1 large egg, beaten

Filling:

  • 4 tablespoon butter
  • 16 oz cremini or baby Bella mushrooms, cleaned and thinly sliced
  • 6 oz shiitake mushrooms, cleaned, roughly chopped, tough stems removed 
  • 1 leek, thinly sliced and well cleaned (light green and white parts only)
  • 4 cloves garlic, minced 
  • ½ cup grated parmesan cheese
  • 2 tablespoon chopped parsley
  • salt and freshly ground black pepper, to taste

Instructions

  • Preheat the oven to 400°F.
    Make the filling:
    1. Melt butter in a large nonstick frying pan over medium heat.
    2. Once butter is melted, add sliced leeks. Cook 8-10 minutes until softened and slightly caramelized. Remove to a large mixing bowl.
    3. Add all the mushrooms to the pan, and season with salt and pepper.
    4. Cook the mushrooms, stirring occasionally for 12-15 minutes, until most liquid is removed.
    5. Add the cooked mushrooms to the bowl with the leeks, and stir in parmesan, garlic and chopped parsley.
    Assembly/Baking:
    1. Line a cookie sheet with parchment paper, and brush lightly with melted butter so the phyllo pastry doesn’t stick.
    2. Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter. Repeat (using in total four sheet of dough).
    3. Brush edges of dough with beaten egg.
    4. Lay out ¼ of the mushroom mixture over one end of Phyllo dough, leaving about ¼” margin around. Use the parchment paper to push up the margin edge for the full length of the pastry, to create a seal around the mushrooms.
    5. Carefully roll into a strudel toward the empty end of the phyllo pastry, tucking in the end to form a sealed strudel. (Use parchment to roll and tuck the the phyllo pastry and make it easier to work with). Repeat steps 2-5 until you have 4 strudel. To make the flo dough easier to work with, cover with a damp towel.
    6. Brush the top of each sealed strudel with melted butter.
    7. Bake seam side down until golden brown and crisp- about 15 minutes.
    8. Allow to cool about 15 minutes, then slice into 3 or 4 pieces each and serve warm.