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Mushroom Strudel Appetizer
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Prep Time:
20 minutes
Total Time:
1 hour 5 minutes
Serve with a refreshing salad for a nutritious meal.
Ingredients:
  • 8 oz mushrooms, sliced
  • 1 small onion, chopped
  • 2 or 3 cloves garlic, finely chopped
  • 2 oz 1/3-less-fat cream cheese (Neufchâtel), softened
  • 1 tablespoon chopped fresh chives
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • A grating of fresh nutmeg
  • 6 frozen (thawed) phyllo sheets (15x12 inches)
Instructions:
  • Preheat oven to 375°F and grease a baking sheet with cooking spray.
  • In a generously sprayed large skillet, sauté mushrooms, onion, and garlic over high heat for about 10 minutes until all the liquid evaporates.
  • Mix in creamy cream cheese, fresh chives, a pinch of salt, a dash of pepper, and a hint of nutmeg.
  • Place the phyllo dough on a clean dish towel and spread the mushroom mixture 1 inch away from the short edge of the dough. Gently fold the sides over about 1/2 inch and roll it up like a jellyroll with the help of the towel. Transfer the roll onto the baking sheet and lightly coat with cooking spray.
  • Bake for 30 to 35 minutes until the phyllo turns a beautiful golden brown. Let the strudel cool for 5 minutes before slicing it into 12 delicious portions.

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