Mushroom, Cheddar & Arugula Strudel

May 12, 2023May 12, 20230 2
Mushroom, Cheddar & Arugula Strudel Recipe
in Appetizer

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 tablespoon vegetable oil
1 sweet potato , peeled and cut in to chunks
3 cups chopped mushrooms ( mix of shiitake , crimini , oyster and white )
1 onion , chopped
1 teaspoon dried thyme leaves
2 garlic cloves , minced
2 cups arugula
1/4 teaspoon salt
1/4 teaspoon ground pepper
6 sheets frozen phyllo pastry sheets , thawed overnight in refrigerator
3 tablespoons melted butter
1 1/4 cups cheddar cheese , shredded ( preferably old )

Nutrision Information

Servings Per Recipe
6
Calories
391
Sugar
4g
Fat
25g
This Mushroom, Cheddar & Arugula Strudel is a unique take on traditional strudel. With a savoury filling made of mushrooms, cheddar cheese and arugula, this recipe is sure to please vegetarians and meat-lovers alike. The phyllo pastry adds a light, crispy contrast to the rich filling, making this dish a perfect appetizer or snack. It's easy to make and can be easily adapted to suit personal preferences by using different types of mushrooms or cheeses.

Instructions

1.Preheat oven to 375°F (190°C).
2.Heat the vegetable oil in a large skillet over medium-high heat. Add sweet potato and cook 5 to 7 minutes, stirring occasionally until tender. Add mushrooms, onion, thyme, garlic and cook for 8 minutes or until most of the liquid has disappeared. Stir in arugula, salt, and pepper.
3.Place a clean kitchen towel on a work surface and keep the phyllo dough on it. Cover with a damp towel to prevent the sheets from drying out.
4.Lay 1 phyllo sheet on a work surface and brush with melted butter; top with another phyllo sheet and repeat brushing with butter until you have 3 sheets of phyllo. Spoon half of the mushroom mixture mixture in the center of the phyllo, leaving a 2-inch border along the long sides. Sprinkle with 1/2 cup cheddar cheese. Fold the short ends of phyllo over filling, then fold long sides over to form a packet. Place seam-side down on a parchment paper-lined baking tray. Repeat with remaining phyllo sheets, butter, mushroom mixture and cheese.
5.Brush tops with remaining butter and bake for 25 to 30 minutes, or until golden brown and crispy.
6.Let cool for 5 minutes before slicing and serving.

PROS

This Mushroom, Cheddar & Arugula Strudel is easy to make and full of flavour.

The phyllo dough is light and crispy, and the mushroom and cheddar filling is savoury and satisfying.

CONS

This recipe uses frozen phyllo pastry, which can be difficult to work with if not thawed properly.

The strudel can be messy to slice and serve if not allowed to cool for a few minutes after baking.

HEALTH & BENEFITS

Mushrooms offer a variety of health benefits, including immune support and inflammation reduction.
Arugula is a low-calorie leafy green that is high in vitamin K and antioxidants.
Cheddar cheese is a good source of calcium and protein.

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