Mushroom Strudel Appetizer
Elevate your appetizer game with this elegant and savory Mushroom Strudel Appetizer! Perfectly crisp layers of buttery phyllo dough encase a rich, creamy filling made with sautéed mushrooms, aromatic garlic, fresh herbs like thyme and parsley, and a touch of cream cheese for irresistible creaminess. The golden-brown exterior, optionally topped with sesame seeds for extra flair, pairs beautifully with the earthy mushroom filling for a show-stopping party starter or dinner party treat. Quick to prepare and baked to perfection in just 25 minutes, this recipe is an ideal choice for those looking to impress guests with a gourmet, vegetarian-friendly appetizer. Serve it warm and watch your guests fall in love with this crispy, flavor-packed delight!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 16 ounces mushrooms, finely chopped
- 2 teaspoons fresh thyme leaves
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 ounces cream cheese, softened
- 8 sheets phyllo dough sheets
- 0.5 cup unsalted butter, melted (for brushing)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large skillet, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Add the chopped onion to the skillet and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the finely chopped mushrooms to the skillet and cook, stirring occasionally, for 8-10 minutes until the mushrooms release their moisture and it evaporates.
Mix in the thyme, parsley, salt, and pepper, and cook for another 1-2 minutes. Remove the skillet from heat and let the mixture cool for 5-10 minutes.
Stir the softened cream cheese into the cooled mushroom mixture until fully combined.
On a clean surface, lay out one sheet of phyllo dough and brush it lightly with melted butter. Layer another sheet on top and repeat the process until you have 4 layers.
Spoon half of the mushroom mixture along one edge of the phyllo dough, leaving about 1 inch of space from the edges.
Carefully roll the phyllo dough into a log, tucking in the edges as you roll to seal the filling. Repeat the process with the remaining sheets and filling.
Place the strudel logs seam-side down on the prepared baking sheet. Brush the tops with more melted butter and sprinkle sesame seeds on top, if desired.
Bake for 20-25 minutes, or until the phyllo is golden brown and crispy.
Remove from the oven and allow the strudels to cool slightly before slicing into bite-sized pieces.
Serve warm and enjoy your delectable mushroom strudel appetizer!
Nutrition Facts
Calories |
1966 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.0 g | 204% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 355 mg | 118% | |
| Sodium | 2144 mg | 93% | |
| Total Carbohydrate | 117.1 g | 43% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 14.0 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1911 mg | 41% | |
*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.
