Creamy Mushroom Strudel

Total Time
Prep 30 mins
Cook 25 mins

I love strudels. I haven't made strudel in a long time, but came across this recipe recently(stuck back in my archives) and will make this tonight! Yum!

Ingredients Nutrition


  1. Filling: Steam mushrooms, drain, squeezing out excess liquid (Save liquid for soupstock).
  2. Cut cream cheese into hot mushrooms, tossing until cheese melts.
  3. Add remaining filling ingredients; mix well.
  4. To Assemble: Use a well-buttered baking tray.
  5. Melt the butter.
  6. Lay a leaf of phyllo flat on a wooden surface (or Formica counter) and brush with melted butter.
  7. Add another leaf and brush with more butter (be generous).
  8. Continue to stack the leaves until you have 5.
  9. Apply 1/2 the filling across the width of the leaves, over a 3-4" space and roll it up lightly.
  10. Brush top with butter and sprinkle on 1 tbsp poppy seeds.
  11. Using a spatula, transfer to a buttered tray.
  12. Repeat this ritual to make a second roll.
  13. Slash each roll into 3rds, on the diagonal.
  14. Bake 25 minutes at 375°F.
  15. Serve hot.


Most Helpful

I would saute the mushrooms, with a little onion and bacon, instead of steaming them, they would not be so wet.

alan.bond007 January 22, 2016

This is absolutely wonderful! I used the full amount of cream cheese, but I might cut it down a bit next time, it is very rich, I used 2 cans well drained mushrooms to save some time, and softened the cream cheese in the microwave to make mixing easier. thanks for a great recipe Sharon!...Kitten:)

Kittencal@recipezazz February 17, 2006

This was very good although I would cut in half the amount of cream cheese, yogurt and sour cream next time. It made it very rich and overpowered the mushroom flavor. Otherwise, delicious!

Che~Sara` August 27, 2005

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