Mushroom Strudel

Prep Time
Cook Time
1h 25m
Ready In

"If you need a fantastic vegetarian main dish try this. All your guests will love it whether they're veg or not. The recipe comes from the Moosewood Cookbook. When you make this homemade breadcrumbs are best. It's simple to do using your food processor. Be sure to leave phyllo in its wrapping while thawing it as it dries out quickly. This recipe provides 6 main dish servings or 12 side dish servings."

Original recipe yields 6 servings


  • Serving Size: 1 (196.9 g)
  • Calories 525.8
  • Total Fat - 34.2 g
  • Saturated Fat - 12.1 g
  • Cholesterol - 61 mg
  • Sodium - 1782.3 mg
  • Total Carbohydrate - 30.5 g
  • Dietary Fiber - 1.6 g
  • Sugars - 2.4 g
  • Protein - 23.7 g
  • Calcium - 257.9 mg
  • Iron - 2.8 mg
  • Vitamin C - 9.3 mg
  • Thiamin - 0.7 mg

Step 1

Thaw wrapped phyllo if frozen (takes about 1 or 2 hours), preheat oven to 375 Fahrenheit and oil a baking sheet.

Step 2

Place only the mushrooms in a saucepan and cook them over medium for about 10 minutes;drain; squeeze out all excess liquid; transfer to medium-sized bowl. (save liquid for a soup stock or to add in place of water to another recipe)

Step 3

Cut cream cheese into small pieces and add to hot mushrooms or add cottage cheese to hot mushrooms and mix well.

Step 4

Mix in remaining ingredients.

Step 5

Unwrap thawed phyllo sheets; take out 10 sheets; rewrap remaining sheets tightly (must be airtight) and refrigerate.

Step 6

Cover sheets you are using with a clean damp tea towel (phyllo dries out very quickly).

Step 7

Place one sheet of phyllo on a clean and dry surface; brush top lightly with oil; repeat until you have a pile of 5 sheets.

Step 8

Add half the filling to the short end of the phyllo sheets, leaving a 1/2 inch border on the sides; fold in sides and gently roll until you have a nice little log.

Step 9

Brush with more olive oil, carefully lift pastry and place on the oiled baking sheet.

Step 10

Repeat this procedure with the remaining 5 sheets to make a second roll and place next to the first roll on your baking sheet. (If using poppy seeds, sprinkle them over the strudels now)

Step 11

Bake for 25 to 30 minutes until golden and crisp.

Step 12

Cut strudels with a serrated knife using a gentle sawing motions; serve hot or at room temperature.

Tips & Variations

No special items needed.


Susie D

This was a huge hit here. I only made one roll and it was delicious. It baked into a crispy phyllo crust, but the best part was found inside. The mushrooms and cheese filling is wonderful and worth making on it's on. Thank you for sharing this keeper! Made for CQ4.

review by:
(7 Aug 2017)


Oh, baby! This was good! I did make the full recipe, and honestly it's way too much. One roll was more than enough for two people - it's so rich! I used the full pound of mushrooms (baby bellas), but cut back on the cheese and sour cream. And still had leftovers that couldn't fit into the roll. Super easy to make, with a great presentation - the pictures can't do it justice. This is a company-worthy side dish! Made for CQ4 play, Team Happy Campers. Thanks for posting! Update: this dish is even better the next day, served at room temp. Not quite as crispy on the bottom, but the mushroom flavor just INFUSES the cream cheese. Nice!!!

review by:
(5 Aug 2017)


This is really good. I cut recipe in half (made one roll) and we split it and had it along with a salad for a light supper. The filling is great.

review by:
(23 Jul 2017)


Looking for some vegetarian recipes that would wow, having just enough sheets of phyllo to make half a recipe I had to try this this recipe of yours - so happy I did. It is a wow and one I look forward to serving not only to vegetarians but to all my family and friends. Wish I was already doing photos as this one really looks awesome when plated!

review by:
(6 Feb 2012)