If you love the comforting blend of earthy mushrooms, tender leeks, and the irresistible umami of Parmesan cheese all wrapped in a flaky, buttery crust, then you are going to adore this Mushroom Strudel with Leeks and Parmesan Cheese Recipe. This classic European-inspired dish turns simple ingredients into an elegant, flavorful creation that feels both special and satisfying whether served as an appetizer, a light lunch, or a cozy vegetarian main. Its golden phyllo dough exterior crackles beautifully, revealing a savory and aromatic filling that captures the heart of rustic yet refined home cooking.

Mushroom Strudel with Leeks and Parmesan Cheese Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in how a handful of straightforward ingredients come together to build layers of flavor, texture, and color. Every item plays an essential role, from the softness of sautéed leeks to the nutty richness of Parmesan and the delicate crispiness of phyllo dough.

2 tablespoons olive oil: Adds a fruity, smooth base for sautéing that enhances the mushroom and leek flavors without overpowering them.
1 tablespoon butter: Enriches the filling and helps achieve that irresistibly tender texture inside the strudel.
1 large leek (white and light green parts only, thinly sliced): Provides a sweet, mild onion flavor and a lovely pop of color.
2 garlic cloves (minced): Gives a fragrant kick that wakes up the earthy mushrooms.
12 ounces cremini or button mushrooms (cleaned and finely chopped): The star ingredient for a deep, meaty flavor and satisfying bite.
1/2 teaspoon salt: Balances and enhances the natural flavors in the filling.
1/4 teaspoon black pepper: Adds just enough warmth and spice to marry the ingredients.
1/4 teaspoon thyme (fresh or dried): Brings a subtle herbaceous note that complements mushrooms perfectly.
1/2 cup grated Parmesan cheese: Infuses a salty, savory richness that binds everything together beautifully.
6 sheets phyllo dough (thawed): The delicate, flaky wrapper that transforms this filling into a crispy, golden pastry.
2–3 tablespoons melted butter (for brushing): Keeps the phyllo layers crisp and adds luscious flavor.
1 egg (beaten, for egg wash—optional): Creates a shiny, golden finish on the strudel’s surface.
Fresh parsley for garnish (optional): Adds a fresh, vibrant touch to the finished dish.

How to Make Mushroom Strudel with Leeks and Parmesan Cheese Recipe

Step 1: Prepare the Filling

Start by heating olive oil and butter in a skillet over medium heat until melted and warm. Add the thinly sliced leeks and cook them gently for about 4 to 5 minutes until they soften and become fragrant. Then stir in minced garlic and let it cook just one minute more so it warms through without browning. Now add the finely chopped mushrooms along with salt, black pepper, and thyme. Cook this mixture for 8 to 10 minutes, stirring occasionally, until the mushrooms release their moisture and the liquid evaporates. This step is key to getting a filling that’s flavorful but not soggy. Remove the pan from heat and let the filling cool slightly before stirring in the grated Parmesan cheese, which will melt gently into all those savory components.

Step 2: Assemble the Strudel

Lay one sheet of thawed phyllo dough on a clean, dry surface and brush it lightly with melted butter. Carefully layer five more sheets on top, brushing each with butter as you go to keep them crisp and separate. Spread the cooled mushroom and leek filling in a line along one long edge of the layered phyllo, leaving a bit of space at the ends to help with rolling. Then, starting from the edge with the filling, roll the dough up gently into a log shape, tucking in the ends to seal the filling inside. Place the seam side of the strudel down on a parchment-lined baking sheet for baking.

Step 3: Bake to Perfection

Brush the top of the rolled strudel generously with melted butter, or if you prefer, use the beaten egg wash for an especially shiny, golden crust. Pop the strudel in a preheated oven at 375°F (190°C) and bake for 25 to 30 minutes, until the phyllo is crisp and gorgeously golden. A perfect bake ensures the layers flake delicately as you cut into the warm strudel to reveal the flavorful filling inside.

How to Serve Mushroom Strudel with Leeks and Parmesan Cheese Recipe

Garnishes

A sprinkle of freshly chopped parsley adds a bright, fresh note that contrasts beautifully with the richness of the filling and the buttery crust. You might also consider a light dusting of extra Parmesan to bring an extra savory hint on top.

Side Dishes

This Mushroom Strudel with Leeks and Parmesan Cheese Recipe pairs wonderfully with simple sides like a crisp green salad tossed in a lemon vinaigrette or a warm bowl of seasonal vegetable soup. These sides balance the richness of the strudel and make for a well-rounded, satisfying meal.

Creative Ways to Present

For a stylish touch, slice the strudel into smaller bite-sized pieces and serve as elegant finger food at a gathering. Alternatively, serve whole slices alongside a dollop of crème fraîche or a smear of herbed cream cheese for a luxurious finish.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftovers can be wrapped tightly with plastic wrap or stored in an airtight container in the refrigerator. They will keep well for up to 3 days, making this recipe great for meal prep or enjoying over several days.

Freezing

If you want to prepare the Mushroom Strudel with Leeks and Parmesan Cheese Recipe ahead of time for special occasions, you can freeze it before baking. Wrap the rolled strudel securely in plastic wrap and foil, then freeze for up to one month. Bake directly from frozen, just adding extra baking time until fully cooked and golden.

Reheating

To retain that wonderful crispness, reheat slices in a preheated oven at 350°F (175°C) for 10 to 15 minutes rather than microwaving. This way, the phyllo stays crisp and the filling stays warm and delicious without becoming soggy.

FAQs

Can I use puff pastry instead of phyllo dough for this recipe?

Absolutely! Puff pastry is a great shortcut if you want a quicker assembly with a slightly different texture. It yields a thicker, flakier crust with a tender bite that still pairs beautifully with the mushroom and leek filling.

Is this Mushroom Strudel with Leeks and Parmesan Cheese Recipe vegan?

Not in its original form because it contains butter, Parmesan cheese, and optionally an egg wash. However, you can easily substitute vegan butter, a plant-based cheese alternative, and skip the egg wash to make it vegan-friendly.

Can I prepare the filling in advance?

Yes! The filling can be made a day ahead and refrigerated. Just be sure it’s cooled completely before covering and storing. This saves time on the day you plan to bake the strudel.

What type of mushrooms work best for this recipe?

Cremini or button mushrooms are recommended for their mild yet earthy flavor and tender texture. You could experiment with wild mushrooms for a more intense taste but be mindful they may affect the cooking time slightly.

How should I slice the strudel for serving?

Use a sharp serrated knife to gently slice the strudel into portions once it has cooled slightly. This helps maintain the layered structure and prevents the filling from spilling out.

Final Thoughts

There is something truly magical about the way the Mushroom Strudel with Leeks and Parmesan Cheese Recipe transforms humble ingredients into an irresistible baked masterpiece. Whether you’re sharing it at a dinner party, enjoying it as a weekend treat, or simply craving something special, this strudel offers that winning combination of comfort and elegance. I hope you give this recipe a try and let its flavors bring warmth and joy to your kitchen and table!

Mushroom Strudel with Leeks and Parmesan Cheese Recipe