Mushroom Strudel Appetizer

 

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.