Easy To Make Vegetarian strudel Recipes With Mushroom Cheese

Vegetable Strudel Ingredients:

6 sheet phyllo dough
5 cups spinach
2 carrots
2 medium red bell peppers
4 scallions or green onions
1 medium yellow summer squash
½ cup fresh mushrooms
¼ cup tomatoes, sundried and oil-packed, drained and chopped
3 tablespoon parmesan cheese
1 tablespoon oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
A dash of ground red pepper
Cooking spray, butter flavored
2 tablespoon breadcrumbs, dry and fine

Method:

For filling:

1. Place the 5 cups of spinach in a large colander. Leave aside.
2. Cook the chopped summer squash, sweet peppers, mushrooms, carrots and green onions in a large saucepan in about 4 cups boiling water for 2 to 3 minutes.
3. Pour the vegetables along with the boiling water over the spinach to drain. Rinse all the vegetables immediately with cold water. Drain again; shake lightly to get rid of excess water.
4. Transfer the blanched vegetables into a large bowl. Add the sun dried tomatoes, oregano, 2 tablespoon parmesan cheese, ground red pepper, salt and freshly ground black pepper. Mix well and set the filling aside.
5. Lightly spray a large baking sheet with nonstick cooking spray. Place a phyllo sheet over a dry kitchen towel. Keep the remaining phyllo sheets covered with a plastic wrap to prevent them from drying. Spray the phyllo sheet over the kitchen towel with nonstick cooking spray.
6. Place another phyllo sheet and spray this sheet similarly. Sprinkle half the amount of bread crumbs over the phyllo sheet.
7. Similarly place more two phyllo sheets on top of the bread crumbs, spray each sheet with nonstick cooking spray. Sprinkle the remaining half bread crumbs over the fourth sheet. Place the remaining two phyllo sheets on top, spray each sheet with nonstick cooking spray.
8. Spoon filling on the phyllo stack along one long side, 1 ½ inches from the edges. Fold in the short side of the phyllo over the filling. Now starting from the long side roll up in a jelly roll style.
9. Place the strudel on the prepared baking sheet in such a way that the seamed side is down. Spray its top with nonstick cooking spray. Score into 8 slices using a sharp knife, cut only through the top layers. Sprinkle the remaining parmesan cheese.
10. Bake in a 375 degree Fahrenheit oven for about 25 to 30 minutes or until the strudel is golden brown in color. Let the strudel stand for about 10 minutes before serving. Cut along the scored lines into slices just before serving. Serve warm. This recipe makes 4 servings.

Health Tip:

• Vegetable strudel recipe provides 182 calories, 29 gm carbohydrates, 5 gm total fat and 8 gm proteins per serving.
• This is a high sodium recipe as it provides 466 mg sodium per serving.