Mushroom and Asparagus Strudel
Delight in the earthy, savory flavors of this Mushroom and Asparagus Strudel, a show-stopping vegetarian dish wrapped in golden, flaky phyllo dough. Perfect as an elegant appetizer or satisfying main course, this recipe features tender cremini mushrooms, crisp asparagus, and creamy ricotta delicately seasoned with garlic, fresh thyme, and Parmesan cheese. Each bite is an irresistible medley of textures, from the buttery crunch of the phyllo to the velvety, cheesy filling. This recipe’s step-by-step method ensures a perfectly crisp strudel every time, complete with a glossy egg wash for that irresistible golden finish. Pair it with a crisp green salad or serve it as part of a brunch spread for a truly memorable meal. With its quick prep time and gourmet appeal, this delicious vegetarian strudel is sure to impress!
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Recipe Information
Ingredients
- 6 sheets phyllo dough sheets
- 4 tablespoons butter
- 2 tablespoons olive oil
- 10 ounces cremini mushrooms
- 8 ounces asparagus
- 3 cloves garlic
- 1 cup ricotta cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 large egg
- 1 tablespoon water
- 0.25 cup breadcrumbs
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Clean and slice the cremini mushrooms into thin slices. Trim the woody ends of the asparagus and cut them into 1-inch pieces. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes until golden and soft. Add the minced garlic and thyme, and sauté briefly until fragrant. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Add the asparagus to the skillet and cook for an additional 3-4 minutes until tender-crisp. Remove the skillet from heat and allow the mixture to cool slightly.
In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Stir in the cooked mushroom and asparagus mixture until evenly distributed.
Melt the butter in a small saucepan or microwave. Lay out one sheet of phyllo dough on a clean surface and brush it lightly with melted butter. Sprinkle with a small amount of breadcrumbs to prevent sogginess. Repeat with the remaining phyllo sheets, stacking them on top of each other.
Spoon the mushroom and asparagus filling onto the phyllo sheets, leaving about a 1-inch border around the edges. Gently roll up the phyllo into a log, tucking the ends under to seal, and place it seam-side down on the prepared baking sheet.
In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash over the surface of the strudel to promote a golden finish.
Bake in the preheated oven for 25-30 minutes, or until the strudel is golden brown and crispy.
Allow the strudel to cool for 5-10 minutes before slicing. Serve warm as an appetizer or main dish.
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 4463 mg | 194% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 12.9 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1637 mg | 126% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2198 mg | 47% | |
*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.
