Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mushroom, Cheddar & Arugula Strudel Recipe
    Lost? Site Map

    Mushroom, Cheddar & Arugula Strudel

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    blucoat's Note:

    This surprisingly simple, seasonal fall recipe is from Chef James Smith of the Compliments Culinary Centre at George Brown Chef School in Toronto, Canada. I haven't tried it yet, but I thought it would make a lovely appetizer or vegetarian main dish. Don't forget to take the phyllo out of the freezer the night before!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 8

    Yield:

    strudels

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F (200°C). In a saucepan of boiling salted water, cook sweet potato until tender, about 12 minute Drain and set aside.
    2. 2
      Meanwhile, heat oil in a skillet over medium-high heat. Add mushrooms, onions and thyme and sauté until onions have begun to caramelize, about 10 minute Add garlic and cook for 2 minute Stir in sweet potatoes, arugula, salt and pepper. Set aside to cool.
    3. 3
      Using 3 sheets of phyllo for each strudel, brush and stack 3 sheets with some of the melted butter. Spoon half the mushroom filling in the centre of phyllo, leaving 3-inches (7.5 cm) of pastry empty on each end. Sprinkle half the cheese over filling. Fold long edges over filling to create a log. Fold ends underneath to seal package. Place on a parchment paper-lined baking sheet. Repeat with remaining phyllo, filling and cheese. Brush tops with remaining butter.
    4. 4
      Bake until golden and crisp, about 20 minute Cut each strudel into 4 pieces.

    Ratings & Reviews:

    • on December 22, 2008

      great recipe but what do you do with the sweet potatoe?!?!?!?!?

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Mushroom, Cheddar & Arugula Strudel

    Serving Size: 1 (101 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 195.1
     
    Calories from Fat 115
    59%
    Total Fat 12.8 g
    19%
    Saturated Fat 6.9 g
    34%
    Cholesterol 29.9 mg
    9%
    Sodium 293.9 mg
    12%
    Total Carbohydrate 13.7 g
    4%
    Dietary Fiber 1.3 g
    5%
    Sugars 1.9 g
    7%
    Protein 6.8 g
    13%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites