4.6 from 45 votes
Mushroom and Leek Strudel
Mushroom and Leek Strudel - a perfect holiday appetizer, a delicious strudel loaded with mushrooms and leeks, plus some other yummy ingredients.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 12
Calories: 242 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 2 tablespoons butter unsalted
- 1 large leek chopped
- 2 pounds mushrooms chopped
- 2 cloves garlic minced
- ¼ cup white wine
- ½ cup heavy cream
- 2 tablespoon fresh parsley minced
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 12 heets phyllo dough
- ¾ cup butter unsalted, melted
- 4 tablespoon Parmesan Cheese grated
Instructions
- In a large skillet, heat the 2 tbsp of butter over medium-high heat. Add the leeks and mushrooms and cook and stir until mushrooms are lightly browned and leek is tender; about 5 minutes.
- Add garlic, wine and cream; cook for a couple more minutes until all the liquid is almost evaporated. Stir in parsley and season with salt and pepper. Remove from pan and let cool completely.
- Preheat oven to 375℉.
- Place one sheet of phyllo dough on a work surface; brush with melted butter. Layer with 5 additional phyllo sheets, brushing each layer with butter. Keep remaining phyllo dough covered with a damp towel or with plastic wrap to prevent it from drying out.
- Spoon half of the mushroom and leek mixture down center third of phyllo dough to within 1 inch of ends. Sprinkle filling with 2 tbsp cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
- Transfer to a parchment paper lined baking sheet, seam side down. Brush with additional butter. Repeat with remaining ingredients. Bake 18-22 minutes or until golden brown.
- Let stand 10 minutes before slicing. Serve warm.
Cup of Yum
Notes
- Storage: You can store this recipe in the fridge or freezer. Place it in an airtight container or cover it securely with plastic wrap before storing in the fridge for 2 – 3 days.
- If you’d like to freeze one of the strudels to save for later, do so before baking, wrapped tightly in plastic wrap then placed in a freezer bag. Freeze for up to 3 months.
- To bake, it’s best to bake it straight from the freezer, this will prevent the strudel from getting soggy. Bake at 400 F degrees rather than the 375 as stated in the recipe.
Nutrition Information
Serving
1serving
Calories
242kcal
(12%)
Carbohydrates
14g
(5%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Cholesterol
50mg
(17%)
Sodium
178mg
(7%)
Potassium
286mg
(8%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
751IU
(15%)
Vitamin C
4mg
(4%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 242
% Daily Value*
| Serving | 1serving | |
| Calories | 242kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 178mg | 7% |
| Potassium | 286mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 751IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.