Chicken Cheese and Mushroom Strudels
Elevate your appetizer or snack game with these indulgent Chicken Cheese and Mushroom Strudels—flaky, golden phyllo pastry rolls stuffed with a rich and creamy filling. This recipe combines tender, shredded chicken, earthy mushrooms sautéed to perfection, and a luscious blend of cream cheese and melted mozzarella, all infused with garlic and parsley for a burst of flavor in every bite. Perfectly crisp on the outside and irresistibly cheesy on the inside, these savory strudels are easy to make yet sophisticated enough for entertaining. Ideal as a party appetizer, a light meal, or a comforting snack, these mouthwatering pastries are best served warm, paired with a fresh side salad or your favorite dipping sauce. Whether you're hosting or simply treating yourself, these strudels are certain to impress.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (diced) Onion
- 2 minced Garlic cloves
- 250 grams (sliced) Mushrooms
- 120 grams Cream cheese
- 100 grams (shredded) Mozzarella cheese
- 2 tablespoons (chopped) Parsley
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoons (or to taste) Black pepper
- 10 pieces Phyllo pastry sheets
- 1 large (for egg wash) Eggs
Instructions
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then cook them for 6-8 minutes on each side until fully cooked. Remove from the skillet and shred the chicken using two forks. Set aside.
In the same skillet, heat the remaining tablespoon of olive oil, along with the butter. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes until the mushrooms release their liquid and begin to brown.
Reduce the heat to low, then mix in the shredded chicken, cream cheese, shredded mozzarella, and chopped parsley. Stir until the cheeses melt and the mixture is creamy. Adjust seasoning with additional salt and pepper, if needed. Remove the skillet from heat and let the filling cool for 5 minutes.
Place one phyllo pastry sheet on a clean surface and lightly brush it with melted butter or olive oil. Layer another sheet on top and brush it as well. Repeat until you have a stack of 2-3 layers.
Spoon 2-3 tablespoons of the chicken and mushroom filling along the short edge of the phyllo pastry stack. Roll the pastry tightly, tucking in the sides as you go, to form a strudel. Place the strudel seam-side down on the prepared baking tray. Repeat with the remaining filling and pastry sheets.
Whisk the egg in a small bowl to create an egg wash. Lightly brush the egg wash over the tops of the strudels to ensure a golden, shiny finish.
Bake in the preheated oven for 20-25 minutes, or until the strudels are golden brown and crisp.
Allow the strudels to cool for a few minutes before serving. Serve warm with a side salad or dipping sauce of your choice.
Nutrition Facts
Calories |
2345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 59.4 g | 297% | |
| Polyunsaturated Fat | 10.5 g | ||
| Cholesterol | 641 mg | 214% | |
| Sodium | 5629 mg | 245% | |
| Total Carbohydrate | 152.4 g | 55% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 19.7 g | ||
| Protein | 126.3 g | 253% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 948 mg | 73% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2483 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
