Spring 2012
Savory Mushroom Strudel

Serves 8; 1 slice per serving

A delicious (and low-calorie) first course or hors d’oeuvre.



  • Cooking spray
  • 8 ounces medium button
    mushrooms, sliced
  • 1/4 cup chopped onion
  • 1 medium garlic clove, minced
  • 2 tablespoons low-fat cream cheese
  • 1 teaspoon chopped fresh dillweed or
    1/4 teaspoon dried dillweed, crumbled
  • 1/8 teaspoon salt
  • inch of pepper
  • Pinch of ground nutmeg
  • 6 sheets (about 14 x 9 inches)
    frozen phyllo dough, thawed


Preheat oven to 375° F.

Lightly spray a large skillet with cooking spray. Cook the mushrooms, onion and garlic over medium heat for about 10 minutes, or until the mushrooms are tender and the liquid has evaporated, stirring occasionally. Add the cream cheese, dillweed, salt, pepper and nutmeg, stirring until the cream cheese melts. Remove from heat.

Lightly spray a baking sheet with cooking spray. Working quickly so the phyllo doesn’t dry out, stack the sheets of dough on a clean dish towel. Leaving a 1/2-inch edge, slightly mound the mushroom filling at one short end of phyllo. Fold the sides toward the center. Using the towel to help if needed, roll up jelly-roll style. Place with the seam side down on the baking sheet.

Lightly spray the outside of the strudel with cooking spray. Bake for 30 minutes at 375° F or until the phyllo is golden brown and the filling is heated through.

Transfer to a cutting board. Cut into eight slices. Serve warm or at room temperature.

Nutritional Information Per Serving:

45 calories, 2 g protein, 8 g carbohydrates, 1 g total fat, 2 mg cholesterol, 1 g fiber, 83 mg sodium.

Adapted from the American Heart Association