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Mushroom Strudel Appetizer

Make it with Mushrooms

Foods like mushrooms contain a high percentage of water. More water means fewer calories for the same weight of food. Good news for your waistline.

Mushroom Makeover

Mushrooms can be the low-calorie "meat" in almost any dish—from pasta to burritos.

Source

Eat Up Slim Down Annual Recipes 2006 from Prevention® (2006) p. 175.

1 review

4 ratings

Pair this with a salad for a light lunch. From Prevention Healthy Cooking.

Prep Time:20 min

Start to Finish:1 hr 5 min

makes:12 servings

8	oz mushrooms, sliced
1	small onion, chopped
2	or 3 cloves garlic, finely chopped
2	oz 1/3-less-fat cream cheese (Neuchâtel), softened
1	tablespoon chopped fresh chives
1/8	teaspoon salt
1/8	teaspoon pepper
	A grating of fresh nutmeg
6	frozen (thawed) phyllo sheets (15x12 inches)

1.	Heat oven to 375°F. Coat baking sheet with cooking spray.
2.	Lightly coat a large skillet with cooking spray and cook mushrooms, onion, and garlic over high heat about 10 minutes, or until liquid has evaporated.
3.	Stir in cream cheese, chives, salt, pepper, and nutmeg.
4.	Lay phyllo dough on a clean dish towel and spread mushroom mixture about 1 inch away from short edge of dough. Fold sides over about 1/2 inch and use towel to help you roll it up like a jellyroll. Place roll on prepared baking sheet and coat lightly with cooking spray.
5.	Bake 30 to 35 minutes, or until phyllo is golden brown. Allow strudel to cool 5 minutes before cutting into 12 slices.

Nutritional Information

1 Serving: Calories 50 (Calories from Fat 10); Total Fat 1 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 80mg; Total Carbohydrate 8g (Dietary Fiber 0g, Sugars 0g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 2% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

1 Review

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mushroom strudel appetizer

I tried this appetizer. The taste was definitely good, however, to make it was a big pain. After the cream cheese was added to the mushroom mixture, it pretty much solidified. It could not be spread on the phylo dough. The dough kept tearing and/or melting so the filling was coming through. Also, in my opinion, the mushrooms should be chopped. I think slices are too big. I may try it again, but I'm not sure it's worth the effort.
Posted at 8:29 AM on May 14 2009 by Helski