Mushroom Cheddar Arugula Strudel
Indulge in the irresistible combination of earthy flavors and creamy decadence with this Mushroom Cheddar Arugula Strudel. Perfectly golden and flaky puff pastry envelopes a savory medley of sautéed cremini mushrooms, tender arugula, and sharp cheddar cheese, creating a dish that’s as comforting as it is elegant. The caramelized onions and garlic-infused filling bring depth and richness, while a sprinkle of optional sesame seeds adds a delightful crunch. Ideal as an impressive appetizer, brunch centerpiece, or light dinner, this strudel is ready in under an hour and serves up gourmet vibes with minimal effort. Bake it to perfection and watch your guests swoon over every flaky, cheesy bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 sheet (thawed) puff pastry
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small (diced) yellow onion
- 2 cloves (minced) garlic
- 250 grams (sliced) cremini mushrooms
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups (packed) arugula
- 1 cup (grated) sharp cheddar cheese
- 1 (beaten, for egg wash) egg
- 1 teaspoon (for garnish, optional) sesame seeds
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large skillet, heat the olive oil and butter over medium heat. Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced cremini mushrooms to the skillet. Season with salt and black pepper. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates.
Remove the skillet from the heat and stir in the arugula. Let the residual heat wilt the arugula slightly. Allow the mixture to cool for 5-10 minutes before assembling the strudel.
On a lightly floured surface, roll out the thawed puff pastry into a rectangle about 12x10 inches.
Sprinkle half of the grated cheddar cheese down the center of the puff pastry, leaving about 1 inch of space on all sides.
Spread the mushroom and arugula mixture evenly over the cheese. Top with the remaining cheddar.
Fold the long sides of the pastry over the filling, overlapping slightly, and press gently to seal. Tuck the ends under and transfer the strudel seam-side down to the prepared baking sheet.
Brush the entire surface of the strudel with the beaten egg. If desired, sprinkle sesame seeds on top for added texture and flavor.
Bake the strudel in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed.
Allow it to cool for 5 minutes before slicing into portions. Serve warm and enjoy!
Nutrition Facts
Calories |
1231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.1 g | 130% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 9.2 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 980 mg | 75% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1511 mg | 32% | |
*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.
