Vegetarian Strudel with Mushrooms and Leeks Recipe
Vegetarian Strudel filled with baby bella and shiitake mushrooms, caramelized leeks, Parmesan, garlic, and herbs, all wrapped in crisp, buttery phyllo dough.
Servings: 8
Calories: 347kcal
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
Make the filling:
- Preheat the oven to 400°F. Melt butter in a large nonstick frying pan over medium heat.
- Once butter is melted, add sliced leeks. Cook 8-10 minutes until softened and slightly caramelized. Remove to a large mixing bowl.
- Add all the mushrooms to the pan, and season with salt and pepper.
- Cook the mushrooms, stirring occasionally for 12-15 minutes, until most liquid is removed.
- Add the cooked mushrooms to the bowl with the leeks, and stir in parmesan, garlic and chopped parsley.
Assembly/Baking:
- Line a cookie sheet with parchment paper, and brush lightly with melted butter so the phyllo pastry doesn’t stick.
- 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).
- Brush edges of dough with beaten egg.
- 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.
- 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 phyllo dough easier to work with, cover with a damp towel.
- Brush the top of each sealed strudel with melted butter.
- Bake seam side down until golden brown and crisp- about 15 minutes.
- Allow to cool about 15 minutes, then slice into 3 or 4 pieces each and serve warm.
Notes
- Thaw the phyllo properly. Thaw frozen phyllo overnight in the refrigerator for the easiest handling.
- Keep phyllo covered. Phyllo dries out quickly, so keep unused sheets covered with a slightly damp kitchen towel while you work.
- Cook off the mushroom liquid. Let most of the moisture evaporate before assembling the strudel so the pastry stays crisp instead of soggy.
- Cool the filling slightly. Warm or room-temperature filling is easier on the delicate phyllo than piping-hot mushrooms.
- Don’t overfill. Too much filling makes the strudel harder to roll and more likely to split.
- Bake seam-side down. This helps the strudel stay closed as it bakes.
- Let it rest before slicing. Cool for about 10–15 minutes so the filling sets and the slices hold together better.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Reheat at 350°F in the oven until warmed through, or in the air fryer for about 3–4 minutes to help restore the crisp phyllo.
Nutrition
Calories: 347kcal | Carbohydrates: 21g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 434mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1048IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg