Mushroom and Asparagus Strudel

Recipe by PinkyPenny
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 32mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Heat half the oil in a large skillet over medium-high heat.
  • Saute shallots and mushrooms until most of the moisture has evaporated.
  • Mix in asparagus and saute until slightly tender.
  • Cool slightly.
  • Spinkle with parsley, lemon zest, lemon joice, pepper and 3 tbsp Parmesan cheese. Mix.
  • Brush first sheet of phylio with olive oil and spinkle with 1/4 tsp tyme. Repeat with the remaining phylio sheets, stacking one on top of the other with the longer sides parallel to the counter's edge.
  • Place filling along the longer edge o phylio and roll inot a log, ticking in the sides to prevent mixture from falling out.
  • Brush strudel with olive oil and top with remaining cheese.
  • Place on parchment-paper lined baking sheet with seam o the bottom and cut three slits widhwise into the top of the strudel.
  • Bake for about 17 minutes or until golden brown.
  • Cool slightly.
  • Slice whre strudel is slit to make four equal portions, then serve.
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