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Mushroom & Leek Strudel

This elegant hors d'oeuvre is almost effortless. Use fresh herbs if possible, and feel free to sub in whole wheat phyllo. —Lisa Diehl, Edina, Minnesota
  • Total Time
    Prep: 50 min. + cooling Bake: 20 min. + standing
  • Makes
    2 strudels (12 slices each)


  • 2 tablespoons butter, divided
  • 2 pounds fresh mushrooms, finely chopped, divided
  • 1 medium leek (white portion only), chopped, divided
  • 2 garlic cloves, minced
  • 1/4 cup white wine
  • 1/4 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 sheets phyllo dough (14x9 inches)
  • 3/4 cup butter, melted
  • 4 tablespoons grated Parmesan cheese, divided


  • In a large skillet, heat 1 tablespoon butter over medium-high heat. Add half the mushrooms and leek. Cook and stir until mushrooms are lightly browned and leek is tender; remove from pan. Repeat with remaining butter, mushrooms and leek, adding garlic during the last minute of cooking. Return all to pan.
  • Stir in wine and cream; cook 1-2 minutes or until liquid is almost evaporated. Stir in herbs, salt and pepper. Remove from pan; cool completely.
  • Preheat oven to 375°. Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 5 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.)
  • Spoon half of the mushroom mixture down center third of phyllo dough to within 1 in. of ends. Sprinkle filling with 2 tablespoons cheese. Fold up short sides to enclose filling. Roll up jelly-roll style, starting with a long side.
  • Transfer to a parchment-lined 15x10x1-in. baking pan, seam side down. Brush with butter. Repeat with remaining ingredients for second strudel. Bake 18-22 minutes or until golden brown.
  • Let stand 10 minutes before slicing. Serve warm.
Nutrition Facts
1 slice: 100 calories, 8g fat (5g saturated fat), 22mg cholesterol, 135mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 2g protein.

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