Town Farm Mushroom Strudel

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 3 tablespoons butter in large skillet over medium-high heat.
  • Add mushrooms and onion and saute, stirring frequently, until vegetables are golden and mushroom juices have evaporated.
  • Stir in Sherry and salt and cook until all Sherry is absorbed.
  • Remove from heat and drain well; return mushroom mixture to skillet.
  • Add cream cheese to mushrooms and stir until melted (place over low heat if necessary).
  • Blend in breadcrumbs,yogurt, sour cream, parsley,water chestnuts, garlic,lemon juice, caraway seed and pepper; adjust seasoning with additional salt and pepper, if necessary.
  • Preheat oven to 375 degrees.
  • Grease rimmed large baking sheet.
  • Place one phyllo sheet on work surface, covering remainder with plastic wrap to prevent drying.
  • Brush sheet with butter;cover with second sheet and brush with butter.
  • Repeat to form a stack of 10 sheets, brushing each with butter.
  • Spoon half of mushroom filling in strip along one long edge of phyllo, leaving a 3 inch margin at each end.
  • Roll up phyllo to enclose filling, tucking in ends.
  • Transfer to prepared baking sheet seam side down; brush with butter.
  • Sprinkle top with half of poppy seed.
  • Repeat with remaining phyllo and filling to form second roll.
  • Bake strudels until crisp and browned, about 25 minutes.
  • Let cool 5 minutes, then cut each roll into 8 pieces.
  • Serve immediately.
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