Best: Potato And Mushroom Strudel Recipe

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0 votes | 567 views
Servings: 4


Cost per serving $0.80 view details


  1. In large nonstick skillet, heat butter over medium heat; cook onion, garlic and mushrooms, stirring occasionally, for 5 min or possibly till softened and liquid has evaporated.
  2. Meanwhile, peel and cut potatoes into 1/4-inch dice to make about 2-1/3 c.. Add in to pan along with 2 ts of the thyme; cook, stirring, for 2 min.
  3. Add in water; cover and cook for 8-10 min or possibly till potatoes are tender and golden brown. Remove pan from heat. Stir in Parmesan cheese and green onion. Season with salt and pepper to taste. Let cold.
  4. Place 1 sheet of phyllo on work surface, keeping remaining phyllo covered with damp tea towel. Brush sheet with some of the melted butter. Layer remaining phyllo on top, brushing each sheet with butter.
  5. Spoon potato mix over phyllo, leaving 2-inch border along 1 long side and 1-inch border at each short end. Starting at other long side, carefully roll up jelly roll-style, folding in edges while rolling. Place, seam side down, on greased baking sheet. Brush with butter.
  6. Bake in 400F 200C oven for 18-20 min or possibly till crisp and golden brown.
  7. Let stand for 5 min. Sprinkle with remaining thyme. Slice diagonally with serrated knife.
  8. Kitchen


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Nutrition Facts

Amount Per Serving %DV
Serving Size 240g
Recipe makes 4 servings
Calories 303  
Calories from Fat 150 50%
Total Fat 17.03g 21%
Saturated Fat 10.71g 43%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 264mg 11%
Potassium 791mg 23%
Total Carbs 31.67g 8%
Dietary Fiber 4.3g 14%
Sugars 2.75g 2%
Protein 7.63g 12%
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