Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Asparagus, Mushroom & Red Pepper Strudel

StarStarStarHalf starEmpty star

Your rating

Asparagus, Mushroom and Red Pepper Strudel

Absolutely delicious. We made this recipe for Mother's Day, and everyone raved about how yummy it was. Roasted vegetables added tons of flavor, plus the outer layer was so crispy. Definitely a winner!

 

Yield

6 servings

Prep

15 min

Cook

50 min

Ready

70 min

Ingredients

Amount Measure Ingredient Features
6 ounces mushrooms
any kind
Camera
1 small onions
sliced
Camera
1 sweet red bell peppers
* Camera
2 tablespoons olive oil
Camera
½ teaspoon salt
or to taste
Camera
½ teaspoon thyme
dried, or 2 teaspoons fresh
* Camera
¼ teaspoon black pepper
freshy grind
Camera
1 ½ pounds asparagus
cut into 1-inch pieces
Camera
3 cloves garlic
minced, or more or less to taste
Camera
½ cup Parmesan cheese
Camera
8 sheets phyllo (filo) pastry sheets
* Camera
cup butter
melted
Camera

Ingredients

Amount Measure Ingredient Features
173.4 ml/g mushrooms
any kind
Camera
1 small onions
sliced
Camera
1 each sweet red bell peppers
* Camera
3E+1 ml olive oil
Camera
2.5 ml salt
or to taste
Camera
2.5 ml thyme
dried, or 2 teaspoons fresh
* Camera
1.3 ml black pepper
freshy grind
Camera
680.4 g asparagus
cut into 1-inch pieces
Camera
3 cloves garlic
minced, or more or less to taste
Camera
118 ml Parmesan cheese
Camera
8 sheets phyllo (filo) pastry sheets
* Camera
79 ml butter
melted
Camera

Directions

Cut each mushroom into 4 slices. Halve, core and seed red pepper, cut in half crosswise and slice.

In bowl, toss together mushrooms, red pepper, onion and half each of the oil, salt, thyme and pepper. Roast on large rimmed baking sheet 425°F (220°C) oven for 10 minutes.

Meanwhile, toss asparagus and garlic with remaining oil, salt, thyme and pepper.

Add to baking sheet and roast until vegetables are tender, about 15 minutes. Transfer to bowl, let cool. Stir in cheese.

Place 1 sheet of the phyllo on work surface with 1 long edge closest, covering remainder with damp tea towel to prevent drying out.

Brush sheet lightly with some of the melted butter. Repeat layering and brushing with butter with 3 more sheets.

Spoon half of the asparagus mixture in 2-inch (5 cm) wide strip about 1 inch (2½ cm) from closest edge and leaving 2-inch (5 cm) border at each end. Fold 1-inch (2½ cm) border over filling, fold in ends and roll up.

Place, seam side down, on parchment paper–lined rimmed baking sheet; brush with butter. Repeat to make second strudel. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Bake in centre of 400°F (200°C) oven for about 25 minutes or until golden. Using serrated knife, slice each strudel diagonally into 6 pieces.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 21074% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 43%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 401mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 37% Vitamin C 57%
Calcium 14% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news

 

Email this recipe