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Mushroom Strudel with Leeks and Parmesan Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 40 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Appetizer or Main Course
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Description

Mushroom strudel with leeks and Parmesan cheese is a savory, flaky pastry filled with earthy mushrooms, sweet sautéed leeks, and rich Parmesan. Wrapped in crisp phyllo dough, this elegant dish makes a perfect appetizer, light lunch, or vegetarian main for special occasions or cozy dinners.

Ingredients

Strudel Filling

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large leek (white and light green parts only, thinly sliced)
  • 2 garlic cloves (minced)
  • 12 ounces cremini or button mushrooms (cleaned and finely chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme (fresh or dried)
  • 1/2 cup grated Parmesan cheese

Strudel Wrap

  • 6 sheets phyllo dough (thawed)
  • 2–3 tablespoons melted butter (for brushing)
  • 1 egg (beaten, for egg wash—optional)
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the strudel.
  2. Sauté Leeks: In a skillet, heat olive oil and butter over medium heat. Add the thinly sliced leeks and cook for 4–5 minutes until they become soft and translucent.
  3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
  4. Cook Mushrooms: Add the finely chopped mushrooms along with salt, black pepper, and thyme. Cook for 8–10 minutes, stirring occasionally until the mushrooms release their moisture and it evaporates, creating a flavorful filling.
  5. Mix in Cheese: Remove the skillet from heat and let the mushroom mixture cool slightly. Then stir in the grated Parmesan cheese to add richness and depth to the filling.
  6. Prepare Phyllo Dough: Lay one sheet of phyllo dough on a clean, dry surface and brush it gently with melted butter. Repeat this process, layering each of the remaining 5 sheets and brushing each layer with butter to create a flaky crust.
  7. Fill and Roll: Spread the mushroom and leek filling along one edge of the layered phyllo dough, leaving a small border free of filling. Carefully roll the dough like a jelly roll, tucking in the ends as you go to secure the filling inside.
  8. Place and Finish: Place the rolled strudel seam-side down on the prepared baking sheet. Brush the top with additional melted butter or beaten egg wash for a beautiful golden and crisp finish.
  9. Bake: Bake in the preheated oven for 25–30 minutes until the phyllo dough is golden brown and crisp.
  10. Serve: Remove from oven and allow to cool slightly before slicing. Garnish with fresh parsley if desired and serve warm as an appetizer, light lunch, or main course.

Notes

  • You can use puff pastry as a shortcut alternative to phyllo dough for convenience.
  • Adding goat cheese or cream cheese to the filling can provide extra creaminess and richness.
  • This strudel pairs wonderfully with a fresh green salad or a warm bowl of soup for a complete meal.

Find it online: https://slsrecipes.com/mushroom-strudel-with-leeks-and-parmesan-cheese-recipe/