Mushroom, Cheese, and Vegetable Strudel
Newly available whole-wheat phyllo dough lends a wholesome, nutty taste and golden color to the finished strudel. Veganizing this recipe is a snap too--simply substitute vegan cream cheese and vegan Cheddar cheese.
Ingredients
Filling
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1 tablespoon olive oil
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1 medium onion, chopped (1 1/2 cups)
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1 medium red bell pepper, diced (1 cup)
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2 cloves garlic, minced (2 teaspoons)
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2 teaspoons dried thyme
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1 pound white mushrooms, sliced (5 cups)
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2 10-ounce bags baby spinach
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1/4 teaspoon ground nutmeg
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1 14-ounce package firm tofu, drained
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8 ounces Neufchatel cheese, softened
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1 cup grated extra-sharp Cheddar cheese (4 ounces)
Strudel
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1/4 cup olive oil
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1 clove garlic, minced (1 teaspoon)
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1 teaspoon dried thyme
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1 pound whole-wheat phyllo dough, thawed
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1/2 teaspoon poppy, sesame, or fennel seeds, optional
Directions
1.
Preheat oven to 350 degrees F. Coat 18- x 13-inch baking sheet with cooking spray.
2.
To make Filling: Heat oil in pot over medium heat. Saute onion, bell pepper, garlic, and thyme in oil 10 minutes. Add mushrooms, and cook 10 minutes, or until wilted. Stir in spinach and nutmeg, and season with salt and pepper. Cover and cook 5 to 7 minutes, or until spinach has wilted, stirring occasionally. Drain, and cool in bowl.
3.
Puree tofu, Neufchatel cheese, and Cheddar cheese in food processor until smooth. Stir into mushroom mixture. Season with salt and pepper.
4.
To make Strudel: Heat oil, garlic, and thyme in small pot over medium heat 2 to 3 minutes, or until fragrant. Cool.
5.
Cover bottom of prepared baking pan with 2 phyllo sheets, allowing sheets to overlap each other and hang off sides. Brush with garlic oil. Place 2 more phyllo sheets on top, and brush with garlic oil. Repeat 4 times, until you have a 6-layer bottom crust.
6.
Spread Filling in crust, leaving 3-inch edge all around. Brush edges with garlic oil. Fold sides of phyllo over filling. Cover filling with 2-sheet layer of phyllo (4 sheets total), overlapping sheets in center. Brush with garlic oil. Repeat layering 2 sheets at a time until you have 4 layers (16 sheets phyllo total), brushing every second sheet with garlic oil. Tuck under edges. Sprinkle top with seeds, if desired. Bake 45 to 50 minutes, or until golden. Let stand 15 minutes before cutting into slices.
Nutrition information
Calories 299, Total Fat 15.5 g, Saturated Fat 6 g, Cholesterol 24 mg, Sodium 541 mg, Carbohydrate 31 g, Fiber 4 g, Protein 12 g, Sugars 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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